I am new to this and have been wondering about pies.

I make about four pies per year from wild berries and other gatherings and I'm wondering about pie crust recipes. I was horrified to learn that Crisco is transfat in a can. Pies are mostly white sugar, good grief. I don't think I'll be able to smell one baking again.

I'm thinking about using splenda for the sugar, and perhaps lard for the fat. I might keep to the wheat flour, as I don't make pies that often, but I would love to hear what other people have tried to substitute for flour for double crust pies.

This is a patch of wild rhubarb I know about, and spring is almost here.

I have not came close in upping my carb level to allow my self PIE.. but reading your post made me think.. you would be cutting 1/2 the amount of carbs if you made a 1 crust pie... yes you dont get that wonderfull top flakey crust but if you are going to induldge dont over do it..

i was thinking maby by mid summer i could do something like that... was probly going to use something w/ almond flour... but that is A ways off...


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How about making fruit crisps and using LC granola for topping? I love those. Just an idea!

Take care~
Susan

LCE Member since 01/02

Hi, You may want to check out this site and their flour substitute products. I hope you will try them and tell us what you think! They do have a pie crust mix too! Personally I'm making pie crusts from ground almonds or macadamia nuts.

http://lowcarbdietchefs.safeshopper..../cat14.htm?839

What are some good low carb granolas?

Here is Sharron's Pumpkin Granola, it is awesome. Best of all, no sugar alcohols.

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Ozzie's Place

I have some CarbSense pie crust mix. Have purchased a box, but not tried it yet. Was thinking about a chicken pan pie with it. I will let you know how the crust turns out.

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320/279/150
Started Atkins 1-19-04

Thanks for the advice -- when you try your crust mix let us know.

Last night I blended macadamia nuts, almonds, and a few hand peeled pistachio nuts in the Cuisinart. The mixture made a nice crust for flounder fillets. I had to look the other way as I made a reduction with cream and butter and wine -- I still can't accept this much fat is OK

I guess any of the nut crust recipes would work well for open face pies. Actually for pumpkin pie and such, who needs crust? Little individual ramekins would work well.

Slatelee - I used the CarbSense Mini Carb pie crust. I was happy with it -- if you are looking for wonderful pie crust -- this ain't it. However, if you ever used Richfood's frozen plain pie crust -- this is it.

Just a hint - I used half the recipe for the nine-inch crust. The crust was just fine and I got twice the mileage out of the box. I made a cherry topped cheesecake and a blueberry pie with the crust and no one knew the difference -

Now, if you want to die for pie crust - I think you'll have to find other low carb recipes and make them from scratch. I have an almond flour recipe that comes out like shortbread which is very good - and there are many recipes on this site for good pie crusts. But the Carbsense isn't bad at all.

Another great ingredient for nut-type crusts is SF grated coconut. You can find it at HFSs, Trader Joe's or online. It can also be used as a great coating for frying fish or shrimp.

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Ozzie's Place

Thanks for the information SouthernLady and Kumus. I still have not used mine for anything. Need to do some cooking again.. I eat much better when I take the time to cook.

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320/279/150
Started Atkins 1-19-04