I was watching cooks country on pbs today and they had a no fail pie crust
recipe and it seems to me it might be easy to modify to low carb.


Press in the pan pie crust

This would make one shell

1 + 1/4 low carb bake mix of choice such as carbalose flour

1 stick butter

8 oz cream cheese (one recipe called for 2 and other said 8 so this would be
a thing to figure out)

2 tbsp sugar substitute

1/4 tsp salt (pinch)

You beat the butter and cream cheese until well blended for two minutes or
so.
Then add the flour and salt and sugar sub and beat until it reaches a
crumbly stage with pea sized clumps.

Greese or butter a pie pan .

Set aside 3 tablespoons of the dough to later make a flutted edge and press
the dough into the shell.

Make ropes from the set aside dough to line around the top and make a edge.

Chill the crust in the fridge or freezer up to two days or until it is well
chilled and set.

Use a fork and poke (dock) the chilled bottom to prevent uneven rising but
dont poke through the shell.

Back 35-40 minutes until brown if using for a cold pie..or bake for 15 if
later using it to make a baked pie.

I have not tried it yet but this year id love to make a in the shell low
carb pumkin pie so thats my goal.

Any thoughts etc appreciated!

KROM

On Sun, 26 Oct 2008 01:54:24 -0500, "krom"
> wrote:

>I was watching cooks country on pbs today and they had a no fail pie crust
>recipe and it seems to me it might be easy to modify to low carb.
>
>
>Press in the pan pie crust
>
>This would make one shell
>
>1 + 1/4 low carb bake mix of choice such as carbalose flour
>
>1 stick butter
>
>8 oz cream cheese (one recipe called for 2 and other said 8 so this would be
>a thing to figure out)
>
>2 tbsp sugar substitute
>
>1/4 tsp salt (pinch)
>
>You beat the butter and cream cheese until well blended for two minutes or
>so.
>Then add the flour and salt and sugar sub and beat until it reaches a
>crumbly stage with pea sized clumps.
>
>Greese or butter a pie pan .
>
>Set aside 3 tablespoons of the dough to later make a flutted edge and press
>the dough into the shell.
>
>Make ropes from the set aside dough to line around the top and make a edge.
>
>Chill the crust in the fridge or freezer up to two days or until it is well
>chilled and set.
>
>Use a fork and poke (dock) the chilled bottom to prevent uneven rising but
>dont poke through the shell.
>
>Back 35-40 minutes until brown if using for a cold pie..or bake for 15 if
>later using it to make a baked pie.
>
>I have not tried it yet but this year id love to make a in the shell low
>carb pumkin pie so thats my goal.
>
>Any thoughts etc appreciated!
>
>KROM
>
>

I've used the Eades' recipe with success. I guess you could replace
everything above the baking powder with carbalose. The cream cheese in
your recipe is presumably a sub for the egg in a traditional recipe,
so I think I'd go with the 2oz rather than the 8!

Nicky.

Tender Almond Pie and Tart Crust
Serves 6

Delicate and short, just like Grandma's, this pie and tart crust is
not only low in carb, but nutritious as well, thanks to the almond
meal and whey it contains. It's perfect for traditional one-crust
pies, rustic tarts, or savories, such as Chicken Pot Pie. For a pie
that requires a top crust, you'll need to double the recipe-and
remember that doubles the number of carbs the crust will contribute
toward your total carb count.

Ingredients
½ cup almond flour
2 tablespoons vital wheat gluten
1 tablespoon Thickenthin notSugar product
1 tablespoon whey protein powder
½ teaspoon baking powder
dash salt
2 tablespoons butter, cold
1 egg yolk
1-2 tablespoons water, chilled

Directions

1. Combine dry ingredients in a medium-sized mixing bowl.
2. Cut in the butter with your fingers, a fork, or pastry knife
until the flours resemble coarse meal.
3. In a separate small bowl, beat the egg yolk with 1 tablespoon of
the water and add these to the dry ingredients, bringing the mixture
together with a fork. If too dry, add more water by the teaspoonful
until just moist.
4. Bring the dough together in a ball, by hand, and if possible,
wrap in plastic and chill for 15 to 20 minutes before proceeding. This
will make the dough easier to handle.
5. When ready to bake the pie or tart, roll the chilled dough
between sheets of waxed paper or plastic to the desired thickness and
diameter required for the specific pie or tart recipe.

Nutritional Facts 2.6 net carbs 7 protein
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.4% BMI 25

ooh cool..saved yers as well.

I need to find some pure whey..all my old choices for whey now contian other
stuff..dunno why!

Optimum nutirtions so called 100 percent antural whey has frutose and
lecithin in it.

Use to be nothing but plain whey isolates..tasted pretty bad and stunk but
was good for you..lol..now its like every other whey..just no
aspertame...which id prefer to fructose


KROM

"Nicky" > wrote in message
...
> On Sun, 26 Oct 2008 01:54:24 -0500, "krom"
> > wrote:
>
>>I was watching cooks country on pbs today and they had a no fail pie crust
>>recipe and it seems to me it might be easy to modify to low carb.
>>
>>
>>Press in the pan pie crust
>>
>>This would make one shell
>>
>>1 + 1/4 low carb bake mix of choice such as carbalose flour
>>
>>1 stick butter
>>
>>8 oz cream cheese (one recipe called for 2 and other said 8 so this would
>>be
>>a thing to figure out)
>>
>>2 tbsp sugar substitute
>>
>>1/4 tsp salt (pinch)
>>
>>You beat the butter and cream cheese until well blended for two minutes or
>>so.
>>Then add the flour and salt and sugar sub and beat until it reaches a
>>crumbly stage with pea sized clumps.
>>
>>Greese or butter a pie pan .
>>
>>Set aside 3 tablespoons of the dough to later make a flutted edge and
>>press
>>the dough into the shell.
>>
>>Make ropes from the set aside dough to line around the top and make a
>>edge.
>>
>>Chill the crust in the fridge or freezer up to two days or until it is
>>well
>>chilled and set.
>>
>>Use a fork and poke (dock) the chilled bottom to prevent uneven rising but
>>dont poke through the shell.
>>
>>Back 35-40 minutes until brown if using for a cold pie..or bake for 15 if
>>later using it to make a baked pie.
>>
>>I have not tried it yet but this year id love to make a in the shell low
>>carb pumkin pie so thats my goal.
>>
>>Any thoughts etc appreciated!
>>
>>KROM
>>
>>
>
> I've used the Eades' recipe with success. I guess you could replace
> everything above the baking powder with carbalose. The cream cheese in
> your recipe is presumably a sub for the egg in a traditional recipe,
> so I think I'd go with the 2oz rather than the 8!
>
> Nicky.
>
> Tender Almond Pie and Tart Crust
> Serves 6
>
> Delicate and short, just like Grandma's, this pie and tart crust is
> not only low in carb, but nutritious as well, thanks to the almond
> meal and whey it contains. It's perfect for traditional one-crust
> pies, rustic tarts, or savories, such as Chicken Pot Pie. For a pie
> that requires a top crust, you'll need to double the recipe-and
> remember that doubles the number of carbs the crust will contribute
> toward your total carb count.
>
> Ingredients
> ½ cup almond flour
> 2 tablespoons vital wheat gluten
> 1 tablespoon Thickenthin notSugar product
> 1 tablespoon whey protein powder
> ½ teaspoon baking powder
> dash salt
> 2 tablespoons butter, cold
> 1 egg yolk
> 1-2 tablespoons water, chilled
>
> Directions
>
> 1. Combine dry ingredients in a medium-sized mixing bowl.
> 2. Cut in the butter with your fingers, a fork, or pastry knife
> until the flours resemble coarse meal.
> 3. In a separate small bowl, beat the egg yolk with 1 tablespoon of
> the water and add these to the dry ingredients, bringing the mixture
> together with a fork. If too dry, add more water by the teaspoonful
> until just moist.
> 4. Bring the dough together in a ball, by hand, and if possible,
> wrap in plastic and chill for 15 to 20 minutes before proceeding. This
> will make the dough easier to handle.
> 5. When ready to bake the pie or tart, roll the chilled dough
> between sheets of waxed paper or plastic to the desired thickness and
> diameter required for the specific pie or tart recipe.
>
> Nutritional Facts 2.6 net carbs 7 protein
> T2 dx 05/04 + underactive thyroid
> D&E, 100ug thyroxine
> Last A1c 5.4% BMI 25

On Sun, 26 Oct 2008 15:57:14 -0500, "krom"
> wrote:

>ooh cool..saved yers as well.
>
>I need to find some pure whey..all my old choices for whey now contian other
>stuff..dunno why!

Bad luck! I use pure whey, and buy sucralose-sweetened chocolate
powder for when I fancy a smoothie. Bakes really well!

www.myprotein.com if you want to be envious, dunno if they've got a US
link?

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.4% BMI 25