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Monday, November 2, 2015

Low Carb Pie Crust

 I love this pie crust because unlike most low carb recipes it actually tastes better than regular crust! Although it's not as crispy and light as regular pie crust the flavor makes up it as there is something about the nutty flavor from the almond meal that  I have even used it for some of my regular recipes!
This is for a 1 crust pie but you can easily double for a 2 crust : ) You can make this by hand or in your Kitchen Aid.
1/2 cup soy flour

1/2 cup plus 1/3 cup almond meal
pinch of salt
1 teaspoon sugar replacement (truvia,splenda,stevia etc..)
1 stick cold unsalted butter, cut into small pieces

1/4 ice cold water (you may not use all so use by tablespoons)
splash white vinegar (optional)
In your bowl mix dry ingredients together.
Add very cold butter by chunks or simply grate it into the dry ingredients, this is an old Italian trick!
Mix with your hands or mixing paddle in a Kitchen Aid until pea size chunks of butter/flour form, don't over mix!
Add water by tablespoons mixing in between until a ball forms, don't over mix! This dough will be slightly sticky.
Place in baggy in fridge until the butter sets again. (I spray baggy with PAM since this dough is sticky)
Roll out and use as needed.

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