Pie Crust Recipe - Low Carb & Healthy
Low carb recipe for Pie Crust which belongs to the Sweets recipe category.
- cup (60 g) almond meal
- cup (40 g) rice protein powder
- cup (25 g) wheat gluten
- 1 pinch baking powder
- teaspoon salt
- cup (80 ml) coconut oil, chilled
- 1 tablespoon (14 g) butter, chilled
- 3 tablespoons (45 ml) ice water
Put the almond meal, rice protein powder, gluten, baking powder, and salt in a food processor with the S-blade in place.
Add the coconut oil and the butter and pulse the food processor until the shortening is cut into the dry ingredients?it should be sort of mealy in texture.
Do use ice water, not just cold water (I put an ice cube in a cup, cover it with water, and let the water sit for a minute).
Now add 1 tablespoon (15 ml) of this water to the dough, pulse the food processor briefly and then repeat 2 more times with the other 2 tablespoons (30 ml) of water.
I find that pressing this crust into place works better than rolling it out.
Dump out the dough into a 9-inch (23-cm) pie plate and press it into place evenly across the bottom and up the sides; then crimp the top rim, if you want to be spiffy about it.
You can now bake the pie shell empty and use it for any recipe that calls for a prebaked pie shell or you can fill and bake it according to any recipe that calls for an unbaked pie shell.
If you want to prebake the pie shell, preheat your oven to 450F (230C, or gas mark 8).
Prick the bottom of the pie shell all over with a fork and then add a layer of dried beans, marbles, or clean, round pebbles?this is to keep the pie shell from buckling.
Bake for 10 minutes, take it out of the oven, and remove the beans, marbles, or pebbles, dealing gingerly with any that may have embedded themselves a bit.
Return the crust to the oven for another 3 to 5 minutes and then cool and fill.
Each with 15 g protein; 3 g carbohydrate; 1 g dietary fiber; 2 g usable carbs.