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Old 01-19-2005, 03:58 PM   #1
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CARBQUIK PIE CRUST

This made a very flaky pie crust that we couldn't tell from the real thing.

CARBQUIK PIE CRUST

1-1/2c. Carbquik (measured by scooping)
3T. vital wheat gluten
2 packets Splenda
Measure ingredients into a mixing bowl and mix well with a spoon.

With fork, beat in a measuring cup:
1/2c.extra light olive oil + 3T.Carb Countdown milk.
Pour all at once into dry ingredients and blend thoroughly.

Dump into plate and push into place with fingers.

To prebake: Prick crust all over with a fork and bake 400° for 15 min.
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Old 01-20-2005, 05:48 AM   #2
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That's awesome BettyR! Anytime I see a recipe posted by you, I know it will be fabulous! I do have a few questions; Would you still include the Splenda if you were making a savory pie such as chicken pot pie, or pork pie? Is prebaking necessary if the pie will be baked again once it's filled? And finally, is the dough sturdy enough to roll out for a top crust?
Thanks so much!
Cathy
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Old 01-20-2005, 07:28 AM   #3
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BettyR: I totally agree with Cathy..You are the CQ Queen..
and I adore all your recipes..

Cathy: Just my 2 cents: I would always prebake a CQ crust..
but this may be an exception..It will be fun to experiment..
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Old 01-20-2005, 07:33 AM   #4
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Cathy and CarolynF-
Thank you, you're very kind.

My order of Carbquik showed up on Monday and I've been playing with it ever since. I knew I'd do this so I ordered 3 – 3 pound boxes. It's a good thing I did because I've almost gone through the whole first box. Thank goodness I have a large family and they'll eat just about anything that doesn't eat them first. They don't mind eating up all my bo bo's.

This was my first attempt at making a pie crust with the Carbquik, but I've been using a recipe with regular flour that is very similar to this for many years. It can be rolled for a top crust but you have to be very careful with it.

What I usually do is put it between two pieces of wax paper and roll it out, then peel one side off and flip it onto the top of the pie. It's very crumbly and falls apart very easily, but it also forms to the shape that you want very easily also. So if it breaks off in a place that you wanted it be, you just pick it up and mold it back into place like you were building a pie crust out of play-dough.

As for baking a top crust onto a pie or baking a raw pie crust with filling such as an apple pie, I would lower the oven temperature to 350°. The Carbquik seems to brown much quicker than regular flour. I think I would precook my apples to make sure that they get done before filling the crust and baking it.

I think something like a pumkin pie would be just fine because the crust wouldn't be exposed to the direct heat of the oven.

Also for a savory pie crust I might leave out one of the packets of Splenda but I'd keep at least one. The Splenda in my opinion helps to cover up the low carb taste of the Carbquik.

Last edited by BettyR; 01-20-2005 at 07:38 AM..
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Old 01-20-2005, 07:43 AM   #5
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Betty...What I have done is to prebake the crust until firmish..
put in my filling..let it bake..for a while..when the edges start
to get brown..I just lay a piece of foil over the top of the pie..without bothering to tuck it around..(which is a hassle)..and
then the edges don't burn..and neither does the top..

But turning down the heat would be a good idea too..OR prebaking the apples..but when I have made the Impossible
Pie...the apples do get cooked, but I DO have to lay a piece
of foil on the top..no problems..
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Old 01-20-2005, 07:45 AM   #6
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CarolynF-
That's a good idea, I'll give that a try.

Thanks,
Betty
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Old 01-21-2005, 04:43 AM   #7
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Thanks Betty and Carolyn. When my new order of Carbquik arrives, I'll be trying chicken pot pie!
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Old 07-26-2011, 03:37 PM   #8
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Carbquik pie crust

Can you tell me approximately what the carb and fiber counts are for this recipe?
Thanks so much!
NonaZ
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