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Old 08-16-2014, 12:26 PM   #1
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best lc pie crust recipe for long time in oven?

I have a pecan pie recipe all set to try for Thanksgiving except for the pie crust. I'd love to do an easy one... say, Carbquik, but in my experience CQ browns reeaaallllyy quickly. I need one that can handle the long baking time required.

Any suggestions? Just no lupin (which I think would make an AWESOME pie crust) because I am allergic.
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Old 08-16-2014, 02:58 PM   #2
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I don't have a pie crust for you, unfortunately, but would you post your pecan pie recipe? I have used Kevin's in the past and it was good, but used a reg frozen pie crust at that time.
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Old 08-16-2014, 05:19 PM   #3
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Kevin's pie crust is the most like regular that I have made to date.
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Old 08-16-2014, 11:45 PM   #4
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My pecan pie is untried... it is just ideas on paper. It'll be awhile but I'll be sure to post it if it is a success when I do make it! I have to go back to my stricter phase and lose some more weight for a bit.
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Old 08-17-2014, 12:00 AM   #5
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My go-to pie crust is Kevinpa's Carbalose and resistant wheat starch crust. I've made pecan pie in it. But I would suggest getting one of those pie crust edge protectors. Helps protect against too much browning.
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Old 08-17-2014, 12:21 AM   #6
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This one? I've never used resistant wheat starch... and it's $8+. Could I use oat fiber instead? I also have CQ but not Carbalose... which would probably turn out ok. What is WPI?

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.

(4.5 carb per serving for crust)
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Old 08-17-2014, 05:49 AM   #7
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when I write WPI in a recipe, it's Whey Protein Isolate, but unfortunately it is also the abbreviation for Wheat Protein Isolate. I think Kevin used a lot of the latter and not the former... BUT then you have to know Wheat Protein Isolate 500 or 800? they are different.

I don't think you should bother trying to sub oat fiber for resistant wheat starch as well as CQ for Carbalose... it's so different you might as well start from scratch.
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Old 08-17-2014, 07:22 AM   #8
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I also vote for Kevin's crust, it's the best. I've only used it for a one crust pies and pressed it into the pie dish. I've never tried to roll it, I should do that while I have rhubarb. Try it, I don't think you'll be disappointed................. Ann
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Old 08-17-2014, 09:48 AM   #9
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I like Kevin's crust, too. But I would think any of your alternate "flour" crust recipes would work if you cover the crust with a "crust saver ring" if you have one, OR a makeshift covering with foil around the edges for the first 3/4 time, and then uncovering the last 15 minutes?
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Old 08-17-2014, 03:03 PM   #10
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Tater Head's Pie Crust
I've made this and think it is very good.
I didn't post the filling because it's not LC.

"Tater's Apple Pie"

Preheat oven to 350*
Pie Crust:
2 cups carbolose flour,(Makes two) plus extra for rolling dough
1/2 cup Crisco (green can) cubed/frozen
1/4 cup butter (cubed/frozen)
1 teaspoon salt
1/4 tsp baking powder
1/2 cup ice water, 1 T at a time

In a mixing bowl cut the crisco/butter, salt and baking powder into the flour with a pastry cutter until it's size of peas. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist and holds together.

Divide the dough in half , form a round flat disk, place in plastic baggy and refrigerate for at least 30 minutes. Roll in-between plastic wrap into a circle to fit a 9 to 10-inch pie plate. Place back in freezer for a minute to firm back up, then peel back plastic , place on pie plate then peel back the rest of the plastic wrap. I always brush 1 beaten egg white over my crust before adding filling so it won't get soggy.
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Last edited by Barbo; 08-17-2014 at 03:04 PM..
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Old 08-17-2014, 09:47 PM   #11
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Quote:
Originally Posted by JHoberer View Post
This one? I've never used resistant wheat starch... and it's $8+. Could I use oat fiber instead? I also have CQ but not Carbalose... which would probably turn out ok. What is WPI?

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.

(4.5 carb per serving for crust)
Yep, that's the one. The resistant wheat starch was intended to improve the flavor as I recall, so I don't know that oat fiber would have the right effect. WPI is wheat protein isolate, but you don't need it here. Just use Carbalose instead to help prevent the dough from sticking to the wax paper.
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Old 08-20-2014, 03:35 PM   #12
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Kevin's above crust has 2.2 carbs per slice. He has another one that is 1 carb per slice made with almond flour:
Pie Crust With Almond Flour

From Kevinpa:
This morning I took the basic general recipe and lowered the carbs by using a nut flour/ wpi 5000 / RWS combination. The following is the recipe and results.

1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
1/2 c. Wheat Protein Isolate 5000
6 T. almond flour
2 T. resistant wheat starch
1 T. + 1 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.

Prick crust all over with a fork and bake 350° for 18 min.

As you can see this version has a few layers but the almond flour takes away the flakiness and adds a crumble to it. This could be good or bad depending on what you are looking for. The taste was great and it was very low carb. Also note that the water was reduced by 2 T.(I am guessing because of the oils in the nut flour).
A single crust is 7 carbs making it less than 1 carb per slice if your cutting 8 slices.
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Old 08-21-2014, 11:39 AM   #13
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Choices, choices!
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Old 08-24-2014, 10:00 AM   #14
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Barb, I had forgot about that apple pie, now I need to go find that recipe, lol.

If you get a pie ring, make sure you spray the under side with pam or it will stick to the filling, learned the hard way and got a ugly pie from crust and filling sticking to it, They do work great though.

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Old 08-25-2014, 03:45 AM   #15
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I just read about a Keto pie crust over on the Ruled Me site. It's made out of almond flour, coconut flour and psyllium husk powder. It looks pretty interesting.
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