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Old 07-02-2013, 05:05 PM   #1
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Blueberry pie - can we make this recipe low carb?

I found an old favorite recipe and want to try making it low carb friendly. Any ideas? The starch is where I get worried.

Double Good Blueberry Pie

Baked 9-inch pie shell (sub an almond crust?)
3/4 cup sugar (sub sweetener of choice?)
3 tablespoon corn starch (?? This is where my lack of cooking skills hinder me)
1/8 teaspoon salt
1/4 cup water
4 cups blueberries
1 tablespoon butter
1 tablespoon lemon juice

Combine sugar, corn starch, salt and water in saucepan. Add 2 cups of blueberries. Cook over medium stirring constantly until mixture comes to a boil and becomes thick and clear. Remove from heat and stir in lemon juice and butter. Cool. Place remaining two cups of berries in shell, pour cooked berry mixture on top. Chill over night, serve with whipped cream.

Any thoughts?
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Old 07-02-2013, 05:36 PM   #2
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Gluccomannon for the cornstarch. I'm NOT an expert but about 1/2t whisked with the dry sugar sub to distribute so it won't clump. Then toss with blueberries, then liquids. It will thicken more on cooling. I use Glucc with frozen blueberries to make Danish topping often.You may have to experiment. Try a partial recipe first. There is a pie crust recipe on the Better Than Flour thread.
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Old 07-02-2013, 06:13 PM   #3
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I have seen recipes where they basically make a gelled filling. You could use Pomona pectin or some low sugar pectin.
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Old 07-02-2013, 07:09 PM   #4
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You can thicken it with xantham gum or glucomannan . Start with a 1/2 tsp.

I would use an almond crust. When you make the crust I have found that if you use 2 peices of plastic wrap with the dough in the center it rolls out really easy.
Then take the top layer off and flip the crust into the pie dish.

Baking low carb is a whole other thing in itself.
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Old 07-02-2013, 09:25 PM   #5
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I'm afraid that low sugar pectin is straight carb. They just round down because the proposed serving size is tiny, but using it in this application would really add up.

I would start by using blueberry syrup or flavoring w/splenda for the gelled base. You could cut the actual blueberries way down so you could have a serving more than 1/2" wide...

I agree glucomannan (or xanthan or guar) is the thing for the filling, but it will take experimentation.

good luck!
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Old 07-03-2013, 01:08 AM   #6
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Originally Posted by rosethorns View Post
Baking low carb is a whole other thing in itself.

That's a understatement, lol. It's definitely a whole new learning experience.
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Old 07-03-2013, 03:25 AM   #7
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There are no carbs in the Pomona pectin, as it is set with calcium water. I did realize that the low sugar pectin had carbs, but I was under the impression that it was used in such small amounts that it didn't matter. Am I wrong about that?
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Old 07-03-2013, 06:34 AM   #8
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Quote:
Originally Posted by Soobee View Post
There are no carbs in the Pomona pectin, as it is set with calcium water. I did realize that the low sugar pectin had carbs, but I was under the impression that it was used in such small amounts that it didn't matter. Am I wrong about that?
I don't use the low sugar pectin because of what is in them.Other people will use them. Your are right about the Pamona. It's the only one I choose to use. I wish Netrition carried it. But he is a novice at low carb baking so I was trying to keep it simple.
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