Strawberry Rhubarb Pie

By scottsdalejulie

Ingredients

• 07-17 -2006, 09:21 AM #235
• Kevinpa
• Guest
• Join Date: Dec 2005
• Location: Pittsburgh, PA
• Posts: 5,240
• Gallery: Kevinpa
• Stats: 230/160/165
• WOE: Low Carb Maintenance
• Start Date: May 2005 Strawberry/Rhubarb pie
• Strawberry/Rhubarb pie
• 8 servings
• Crust
• 2/3 c. + 2 T. shortening (I used crisco green with no trans fats)
• 1 1/2 c. Carbalose flour
• 1/2 c. resistant wheat starch
• 4 T. + 2 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.
• (4.5 carb per serving for crust)
• Filling
• 2 cup chopped rhubarb
• 2 cup sliced strawberries
• 3 eggs
• 3 T heavy cream
• 4 T wheat protein isolate
• 2 cups sweetener equivilent
• 3/4 t. nutmeg
• 2 T. butter
• (3 carbs per serving for filling using liquid splenda 7 carbs using granular splenda)
• Beat slightly eggs and mix together with heavy cream.
• Stir in sweetener,WPI, and nutmeg and combine well.
• Fold in rhubarb and strawberries till covered the tranfer to bottom crust.
• Dot filling in pan with butter and cover with top crust and vent.
• Bake till nicely brown, about 50 - 60 min in a 375 oven.

Preparation

Step 1

none