Flaky Low Carb Pie Crust Food

FLAKY LOW CARB PIE CRUST RECIPE

Steps:

• Preheat oven to 350 F and place the rack in the middle position. Place a 9- inch pyrex pie plate in the freezer. Mix egg white with water.
• Measure the dry ingredients into the bowl of a food processor and pulse to combine. Add the cubed cold butter and pulse until the butter is pea-sized. Drizzle the egg white around the bowl of the crust ingredients and pulse until the dough comes together.
• Remove the dough to a piece of cling film and shape into a disc (see pictures), wrap and refrigerate for at least 30 minutes or for several days.
• Place a new piece of cling film on the counter. Unwrap the pie crust dough and place it on the center. Place another piece of cling film on top of the dough. With a rolling pin, and starting at the center, roll the dough away from yourself. Give the dough a quarter turn and roll away from your self again. (If the cold dough crumbles a bit, don't worry, the rolling will warm it up and it will press back together.) Do this several times, flipping the whole pie crust over and proceeding with the other side until you have a 12 inch round disc. Place the crust in the freezer for 3-5 minutes or the refrigerator for 15 minutes.
• Remove the pie plate from the freezer and place on your work surface. Remove the rolled crust from the freezer or refrigerator and peel-off the top piece of cling film. If the dough is stiff as a board, let it sit for a minute on the work surface.
• Invert the dough on top of the pie plate and remove the remaining cling film. The dough should begin to slowly slump into the plate. Help the process along by gently lifting the edge of the crust with one hand and very gently pressing it into the plate with the other. Patch any tears.
• Remove excess pie crust by cutting it away with a small sharp knife. Gather the excess crumbs and distribute them along the top edge of the pie plate, taking the time to build a rim. Flute the edge and dock the dough (poke holes all over with a fork). If the dough becomes too soft to work with, pop it into the freezer for a few minutes.
• Place the dough onto the middle of the rack and bake for 15 minutes or until it's a nice golden brown. Let cool completely before filling. If not using right away, wrap tightly in cling film and keep in the fridge until ready to use. Will also freeze. Thaw in the refrigerator to prevent condensation and sogging.
• NOTE: If you are baking a filling in the pie crust, like a quiche, DO NOT dock the dough. Place it into the freezer to become firm before filling and baking. The sesame flour version is a tad more delicate than the Oat Fiber version.
• This crust serves 8 at 1.75 NET CARBS per serving.

LOW-CARB PIE CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix pecans, butter, brown sugar substitute, vanilla extract, and cinnamon together. Press into the bottom and up the sides of an 8-inch pie pan.
• Bake in the preheated oven until lightly golden, about 12 minutes. Do not let pecans brown.

FLAKY PIE CRUST

Steps:

• Combine the flour, salt, and sugar in the container of a food processor; pulse once or twice. Add the butter and turn on the machine; process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds.
• Place the mixture in a bowl and sprinkle 3 tablespoons of water over it. Use a wooden spoon or a rubber spatula to gradually gather the mixture into a ball; if the mixture seems dry, add another ½ tablespoon ice water. When you can make the mixture into a ball with your hands, do so. Wrap in plastic wrap, flatten into a small disk, and freeze the dough for 10 minutes (or refrigerate for 30 minutes); this will ease rolling. (You can also refrigerate the dough for a day or two, or freeze it almost indefinitely.).
• You can roll the dough between two sheets of plastic wrap, usually quite successfully; sprinkle both sides of it with a little more flour, then proceed. Or sprinkle a countertop or large board with flour. Unwrap the dough and place it on the work surface; sprinkle its top with flour. If the dough is hard, let it rest for a few minutes; it should give a little when you press your fingers into it.
• Roll with light pressure, from the center out. (If the dough seems very sticky at first, add flour liberally; but if it becomes sticky only after you roll it for a few minutes, return it to the refrigerator for 10 minutes before proceeding.) Continue to roll, adding small amounts of flour as necessary, rotating the dough occasionally, and turning it over once or twice during the process. (Use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.) When the dough is about 10 inches in diameter (it will be less than ¼-inch thick), place your pie plate upside down over it to check the size.
• Move the dough into the pie plate by draping it over the rolling pin or by folding it into quarters, then moving it into the plate and unfolding it. When the dough is in the plate, press it firmly into the bottom, sides, and junction of bottom and sides. Trim the excess dough to about ½ inch all around, then tuck it under itself around the edge of the plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate it for 30 minutes).
• When you're ready to bake, prick it all over with a fork.

FLAKY PIE CRUST

Steps:

• Blend flour, sugar and salt in processor.
• Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
• Transfer mixture to bowl.
• Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
• Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• Gather dough into 2 balls; flatten each into disk.
• Wrap each in plastic and chill 30 minutes.
• (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
• Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
• Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.