+ Reply to Thread
Results 1 to 4 of 4

Thread: Flakey Pie Crust

  1. #1
    LC Lunatic

    Join Date
    May 2005
    Location
    Kansas City
    Posts
    6,347

    Thumbs up 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.
    __________________
    Henry

  2. #2
    LC Wolf
    LC Wolf Way Of Living Forever
    QueenMama's Avatar
    Join Date
    Nov 2005
    Location
    Central Texas
    Posts
    11,199
    Blog Entries
    22

    Default Re: Flakey Pie Crust

    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

    QueenMama

    Jam yesterday, jam tomorrow, but never jam today!

  3. #3
    LC Lunatic

    Join Date
    May 2005
    Location
    Kansas City
    Posts
    6,347

    Default Re: Flakey Pie Crust

    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.
    Henry

  4. #4
    BC
    BC is offline
    LC Lunatic
    BC's Avatar
    Join Date
    Aug 2003
    Location
    Chicagoland
    Posts
    5,867

    Default Re: Flakey Pie Crust

    Thanks Henry. This is a great addition to the LC cook's repertoire
    BC
    [font=Comic Sans MS][size=2]LC Since 1998
    Highest Weight 172

+ Reply to Thread

LinkBacks (?)

  1. 04-24-2009, 03:00 PM

Similar Threads

  1. Carbquik Pie Crust
    By BettyR in forum Low Carb Cooking
    Replies: 4
    Last Post: 01-20-2005, 10:44 PM
  2. Meringue Crust
    By reneed70 in forum Low Carb Cooking
    Replies: 8
    Last Post: 09-30-2004, 11:46 PM
  3. Macadamia nut pie crust how to?
    By luvnaz in forum Low Carb Cooking
    Replies: 2
    Last Post: 02-19-2004, 08:35 AM
  4. Pie Crust
    By Isadorra42 in forum Low Carb Cooking
    Replies: 8
    Last Post: 11-19-2003, 11:44 PM
  5. Pizza without crust
    By meow in forum Low Carb Newbies
    Replies: 3
    Last Post: 11-18-2003, 04:31 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

  • If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below.
  • "; for(var vi=0;vi0){location.replace('http://lowcarbeating.com/low-carb-diet-support/showthread.php?p='+cpostno);};} } if(typeof window.orig_onload == "function") window.orig_onload(); } //]]>