Basic Low Carb Pie Crust
- 3/4 cup plain whey protein powder or soy flour
- 1/4 cup oat flour
- 1/4 cup finely-ground almonds (almond flour)
- 1/2 cup non-transfat shortening or lard
- 1 tablespoon very cold water - (to 2)
Mix together whey protein powder (or soy flour), oat flour, and almond flour. Cut shortening or lard into flour mixture with two knives or a pastry blender, using a "cutting" motion. It will resemble peas when done. Add water, 1 tablespoon at a time until dough can hold together. Refrigerate till chilled for easier handling.
This dough can be rolled out by putting between two pieces of waxed paper, or you can put the dough in a 9-inch pie plate and pat it up the sides to the rim. Spray Pam on a pie plate (glass/Pyrex works best) before putting crust in. Oil your hands to make it easier to manage dough if you are using the patting method. If you take the pie crust over the rim, be sure to put aluminum foil or pastry rim-guards around edges to prevent it browing too much before pie filling is done. Pour filling into crust and bake per directions.
If you need a completely baked crust (for cream fillings or no-bake cheesecake etc.), pierce crust with a fork and bake at 350 degrees for 5 to 10 minutes. Watch it closely to prevent burning!
This recipe yields 1 crust; entire crust has 30 grams carbs made with whey powder or 37 grams carbs made with soy flour.
Note 1: Keep in mind whey protein powder is 2 grams of carbs or less (many are zero carb) and should not be confused with "sweet whey" found in many health food stores (it's very high carb.)
Note 2: To add flavor to the regular pie crust recipe, add any ONE of the following (and if your filling is a sweet one, a tablespoon of Splenda can be nice as well):
2 teaspoons lemon peel
1 teaspoon orange peel
2 tablespoons baking cocoa
2 teaspoons cinammon
1/4 teaspoon nutmeg
1 teaspoon instant coffee to water