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Old 01-13-2003, 04:50 PM   #1
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Best low carb pie crust?

I've tried making pie crust with just ground nuts and butter, and, well......it ends up tasting like ground nuts and butter. Even after baking, it tends to fall apart and turn back into the nut meal I started with. It also burns easily. Does anyone have experience with a really good low carb pie crust recipe?
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Old 01-13-2003, 05:11 PM   #2
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It's amazing what a search can do! I bumped an old pie crust thread for you. This covers pretty much all of the choices that are out there. I also bumped our favorite cookie thread. Many of these recipes can be pressed in the bottom of the pan for a crust. The shortbread or the coconut macaroons would make a nice crust.

Josie

Last edited by NorthernNisse; 01-13-2003 at 05:25 PM..
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Old 01-13-2003, 05:28 PM   #3
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Meringue Crust

4 egg whites
1 teaspoon cream of tartar
3 tablespoons Splenda
1/2 teaspoon vanilla extract
Dash of salt

Beat egg whites with cream of tartar until almost stiff, then add the rest and beat to stiff peaks. Spray a 9" pie tin with nonstick spray and put the meringue mixture in it, spreading so you have it about even all over (so it cooks evenly). Bake in a preheated 350 degrees for 20 minutes or until nicely browned all over. Remove from oven and let cool completely.

Josie

Last edited by NorthernNisse; 01-13-2003 at 05:29 PM..
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Old 08-30-2013, 08:14 AM   #4
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Bumping this as the idea of a meringue crust is very intriguing. I came across a 1994 Atkin's cookbook that had the meringue crust recipe in it, to go with a chocolate cream pie.

Has anybody tried this? I found a lemon chiffon low carb recipe on the web that uses this crust and am thinking about making it today. It would be really low carb, for sure!
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Old 08-31-2013, 09:07 AM   #5
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Kevinpa has a couple of pie crust recipes, also I think tater had a very good one too!
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Old 08-31-2013, 10:42 AM   #6
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I have a couple pretty good ones on my site that I make that don't have Resistant Wheat Starch, but it's hard to beat Kevin's recipe if you have all the ingredients in your pantry. Here it is in one of my cobbler posts: http://www.lowcarbfriends.com/bbs/lo...h-cobbler.html
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Old 08-31-2013, 11:23 AM   #7
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Thanks everyone! I tried a mini version of the meringue crust last night, but I didn't want to heat up the oven so I tried microwaving it. Don't do that. It shriveled into a little patch of egg white leather. lol!
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Old 09-01-2013, 01:40 AM   #8
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The crusts I've done were ground up almonds, hazelnuts or pecans (1-1/4 C whole, then ground), melted butter (4 T)and a vanilla protein powder (about 1/3 or a little more, up to 1/2 C, depending on consistency).
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Old 09-01-2013, 05:51 AM   #9
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I use Kevinpa crust and have since I first tried it several years ago. I just pat it into the pie dish. Always use it to make pumpkin and apple pie at holidays, no one has ever asked if it was low carb and there is never any left........... Ann
Kevinpa's


Crust

2/3 c. + 2 T. shortening (I used crisco green with no trans fats)
1 1/2 c. Carbalose flour
1/2 c. resistant wheat starch
4 T. + 2 t. cold water

Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.
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Old 09-01-2013, 08:34 AM   #10
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Thanks, everyone. I was mainly interested in the concept of the meringue crust. I have a few pie crust recipes that use the Better Than Flour mix that I'm pretty happy with.

I just was intrigued by the meringue, and wondered if anyone had tried it. Instead of bumping this thread with the misleading title, I should have started a new thread. Sorry for the confusion!
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Old 09-01-2013, 09:21 AM   #11
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Quote:
Originally Posted by at_last View Post
Thanks, everyone. I was mainly interested in the concept of the meringue crust. I have a few pie crust recipes that use the Better Than Flour mix that I'm pretty happy with.

I just was intrigued by the meringue, and wondered if anyone had tried it. Instead of bumping this thread with the misleading title, I should have started a new thread. Sorry for the confusion!
Meringue crusts are tricky in the Summer if you live in a humid area.
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Old 09-04-2013, 07:16 AM   #12
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The best one is in Peter Reinhart's Joy of Gluten-Free Sugar-Free Baking. He describes it as "flaky" and it really is. I made up a small batch just to try it and couldn't stop eating it. I've made it several times since and everybody I've served it to loves it.
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Old 09-04-2013, 07:55 AM   #13
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Originally Posted by oliveoyl View Post
The best one is in Peter Reinhart's Joy of Gluten-Free Sugar-Free Baking. He describes it as "flaky" and it really is. I made up a small batch just to try it and couldn't stop eating it. I've made it several times since and everybody I've served it to loves it.
Thank you for mentioning. I have this cookbook and love it. With the weather cooling off, I will be revising Peter and Denese.
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