Really good pie crust ala Kevin

Really good pie crust ala Kevin
Really good pie crust ala Kevin

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pie Crust Thread

  • I am always striving to bring the carb counts down in foods while trying to make them as tasty as possible. Earlier this year I did some experimenting and came up with a carbalose/resistant wheat starch crust that I was very happy with.

  • I plan on doing some more experimenting in the next couple week and will using this thread to post my results and things I learn in the process.

  • Feel free to join in on the fun.

  • I will start this out by listing the recipe for the carbalose/resistant wheat starch crust and then go from there.

  • 1/3

    c. + 1 T. shortening (I used crisco green with no trans fats)

  • 3/4

    c. Carbalose flour

  • 1/4

    c. resistant wheat starch

  • 2

    T. + 1 t. cold water

  • Cut shortening into flour until the particles are like small peas.

  • Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

  • Roll out between 2 lightly dusted(WPI) sheets of wax paper.

  • Prick crust all over with a fork and bake 350° for 16 min.

  • In this following picture you can see the layers of flakiness in this LC crust. Counting 8 serving it adds only 2.25 carbs for a single crust and 4.5 carbs for a double crust pie. You can easily compare the taste to any high or low carb crust.

Directions

none

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