Thread: Flakey Pie Crust

For Easter, I decided to see if I could make a decent l/c pastry crust for a pie. In our division of labor, pastry pie crusts have always been in the purview of DW because I could not make one as good as she could. However, I am very pleased with the l/c crust I made.
Here is what I did to make a blind bake crust for a 10" pie:
1 cup Carbalose flour
1/4 C Resistant wheat starch
1/2 C shortening (I used the transfat free Crisco)
2 Tbls ice water

1. Combine Carbalose and Resistant wheat starch
2. Add shortening and cut shortening into the flour mix until the mixture has a coarse texture.
3. Sprinkle the mixture with the cold water and stir to combine until the mixture form a ball.
3. Dust the dough ball with wheat protein isolate (I used Arise 8000) flatten between the palms of your hand and dust both sides with more WPI.
4. Place between two sheets of wax paper and roll to the desired size.
5. Place in a 10"pie pan and adjust the crust to fit. Prick the bottom and sides with a fork, and bake in a 350 degree pre-heated oven until the crust is a light golden brown, about 20-25 minutes.
6. Cool and fill with your favorite filling.
This crust holds together well and has a nice flakey texture.
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Henry, what else can you use the resistant wheat starch in, what kind of carb count are we looking at for the rws?

I really like Smart Balance shortening, transfat free. However, the best pie crust is made with lard. Have you tried it before? Makes a really flaky crust.

Also, this should probably work well baking the crust with a filling, such as a pumpkin pie, I would think.

Now you've got me wanting pie!

Nita, here is the product info on resistant wheat starch:
"LifeSource Foods
Resistant Wheat Starch 75
2 lb. (908g)
Nutrition Facts
Serving Size: 1 Tablespoon (9.3 g)
Servings Per Container: 96
Amount
Per Serving % Daily
Value*

Total Calories 35

Calories From Fat 0

Total Fat 0 g 0%

Saturated Fat 0 g 0%

Trans Fat 0 g

Cholesterol 0 mg 0%

Sodium 5 mg 0%

Total Carbohydrates 8 g 3%

Dietary Fiber 7 g 26%

Sugars 0 g

Protein 0 g

Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet.

What is resistant starch?
Resistant starch is defined as the product of starch and starch degradation. Like fiber, it resists digestion in the small intestine, and instead ferments in the large intestine.

Why is resistant starch used in the baking industry?
Resistant starch can be used to increase a bakery food's total dietary fiber content, allowing bakers to create high-fiber bakery foods without imparting negative tastes or flavors."

I also use it in making spaetzle. I used the crisco because that is what I had. If I had lard, I would have used it for the crust. You are correct, the recipe would also work well for baking the crust along with a filling.

Thanks Henry. This is a great addition to the LC cook's repertoire