Pretty excited about this - I've found a recipe for a lo-carb pie crust. Gonna give it a try. quite like the idea of a lo-carb chicken and leek pie, or a lo-carb cheese and onion pie... Check it out - what d'ya think?
Basic Low Carb Pie Crust
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Ingredients:
3/4 cup plain whey protein powder or soy flour
1/4 cup oat flour
1/4 cup almond flour
1/2 cup non-transfat shortening or lard
1-2 Tablespoons very cold water
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" 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°F for 5 to 10 minutes. Watch it closely to prevent burning!
Entire crust has 30 grams net carbs made with whey powder or 37 net grams made with soy flour.
NOTE: 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.)
Basic Low Carb Pie Crust
================
Ingredients:
3/4 cup plain whey protein powder or soy flour
1/4 cup oat flour
1/4 cup almond flour
1/2 cup non-transfat shortening or lard
1-2 Tablespoons very cold water
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" 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°F for 5 to 10 minutes. Watch it closely to prevent burning!
Entire crust has 30 grams net carbs made with whey powder or 37 net grams made with soy flour.
NOTE: 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.)
