Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • c. + 2 T. shortening (I used crisco green with no trans fats)

  • c. Carbalose flour

  • ½

    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

  • ¾

    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.

Directions

none


Nutrition

Facebook Conversations