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Old 12-23-2014, 10:30 AM   #1
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NO soggy pie crust

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Merry Christmas everyone The last time I made a pie crust it came out soggy. Does anyone have a recipe that will not get soggy?
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Old 12-23-2014, 01:38 PM   #2
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Kevinpa's pie crust is the best I ever have made. I now pre-bake it 5 minutes and cool it before filling and baking though. I also don't bother rolling it out... I press it into the pie pan with my hands and I don't make the edge at the top of the pan... it always seems to overbake or cause trouble anyway, no matter the recipe- high or low carb.

Kevinpa's LC Crust

1/3 c. + 1 T. shortening (I used Spectrum organic)
3/4 c. Carbalose flour (or Carbquik)
1/4 c. resistant wheat starch
2 T. + 1 t. cold water (I used 2 T super cold & food processor to mix)

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.
Set dough into 9 inch pie plate.

Prick crust all over with a fork and set aside.
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Last edited by JHoberer; 12-23-2014 at 01:40 PM..
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Old 12-23-2014, 01:42 PM   #3
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For cheesecakes and such, I grind up various nuts into coarse meal- like pecans, almonds, walnuts, mac nuts. Then I use them like graham cracker crumbs in a traditional recipe... add melted butter, salt, maybe a little sweetener, mix until a dough forms and press into pan. Fill then bake.
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Old 12-23-2014, 01:45 PM   #4
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My newest crust is from gingersnap cookie crust and I used it under a nonbaked cream cheese pie recipe... though it'd also be excellent under a fruit filling. You could omit the spices and add 2 tsp vanilla.

Chewy Gingersnap Cookies
Excellent!! 25g of dough is a nice sized cookie!
based off of Dana Carpender's Gingersnap recipe.

wet:
1 egg (.6)
2 t blackstrap molasses (8)
1/4 cup butter, softened but not melted
1/2 cup shortening
28 drops EZ-Sweetz
30 drops vanilla stevia
1/2 cup Swerve (6.4)

dry:
1/2 cup polydextrose (12)
1 cup almond meal (12)
1 cup vanilla whey protein powder (9)
1/4 cup vital wheat gluten (optional) (3)
2 t baking soda
1/2 t salt
1 t ground ginger (1)
1 T cinnamon (1.9)
1/4 t allspice (optional) (.25)

Beat the wet ingredients together for several minutes with a mixer.

Mix the dry ingredients together in a separate bowl (this is important because polydextrose can clump badly). Mix the dry ingredients into the wet mixture until well incorporated, scraping down the sides several times.

Roll dough into 1 inch balls (25 grams each, 11 per ungreased cookie sheet is perfect). Flatten with a measuring cup into a typical cookie shape.

Bake at 350 for 8 minutes. Edges will be slightly browned. Makes about 33 cookies- or 3 cookie sheets full.

54.15 net carbs for entire recipe including optional ingredients. 1.64 net carbs per cookie when 33 are made.

***************
Cream Cheese Pie with Gingersnap Crust
EXCELLENT! Dec 2014

Pre-baked crust made from 1/3 recipe gingersnap dough pressed into pie pan (18)
(From cold, 12 min at 350)

1 1/2 cup heavy cream (9.9)
15 drops EZ-Sweetz
25 drops vanilla stevia
2 tsp vanilla (1)
1/2 cup Confectioner's Swerve (6.4)
2 tsp cinnamon (.6)
1/4 cup DaVinci sf praline syrup
1/2 tsp guar or xanthan gum (sprinkle over surface)
2 pkgs 1/3 less fat cream cheese, softened (about 14)

Whip first 4 ingredients together until fluffy. Add remaining ingredients and whip until incorporated. Spread over baked pie crust. Chill.

49.9 net carbs entire pie. 6.2 net carbs 1/8th.
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Old 12-23-2014, 02:03 PM   #5
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Thanks J Hoberer that was exactly what I was looking for. And wow on the ginger bread crust good idea. I know I will try that. I have been contemplating making a cheese cake for a while now. Appreciate it
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Old 12-23-2014, 04:02 PM   #6
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Happy Holidays!
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Old 12-24-2014, 07:50 AM   #7
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Quote:
Originally Posted by JHoberer View Post
Kevinpa's pie crust is the best I ever have made. I now pre-bake it 5 minutes and cool it before filling and baking though. I also don't bother rolling it out... I press it into the pie pan with my hands and I don't make the edge at the top of the pan... it always seems to overbake or cause trouble anyway, no matter the recipe- high or low carb.

Kevinpa's LC Crust

1/3 c. + 1 T. shortening (I used Spectrum organic)
3/4 c. Carbalose flour (or Carbquik)
1/4 c. resistant wheat starch
2 T. + 1 t. cold water (I used 2 T super cold & food processor to mix)

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.
Set dough into 9 inch pie plate.

Prick crust all over with a fork and set aside.
Which do you use (or like better), Carbalose flour or Carbquick?
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