Meal Type: Dessert
Makes a 9" pie crust.
1 Cup Plus Two Tablespoons 1 cup Carb Counters™ All Purpose Low Carb Flour - Economy Size
1/3 cup - Softened butter or shortening
1/4 cup - Cold water
Preheat oven to 375°. Coat one side each of 2 pieces of plastic wrap at least 12" long with cooking spray. Coat a 9" pie pan with cooking spray.
In medium size bowl place flour and butter or shortening. Using a whisk or pastry blender, cut in butter or shortening till mixture resembles coarse crumbs (1-2 minutes.) Sprinkle the water over the mixture.
Using a fork lightly mix the water into the crumbs. Form a dough ball and knead a couple of times until smooth. Place dough ball in center of one piece of the plastic wrap - sprayed side up. Place remaining piece of plastic wrap over the dough ball - sprayed side down - and press dough out evenly to form the desired pie crust shape ( approx. 10" round).
A rolling pin may also be used to roll out the dough if desired. Place the pie pan close to the dough. Lift off the top piece of plastic wrap and carefully invert dough to cover pie pan. Lightly reposition dough, or repress somewhat if necessary to cover pan evenly.
For single crust pies using no-bake fillings:
Bake crust for 10-12 minutes until edges are golden brown. Remove from oven. Cool and spoon in filling. Chill pie.
If using to-be-baked fillings, simply fill unbaked crust with filling and bake pie as usual.
For 2 crust pies, repeat above directions for top crust. Place aluminum foil around pie edges if they become too brown.
Makes 7 servings, 1 net carb each.
Variations:For a sweet flavored crust, mix in low carb sweetener equal to one Tablespoon of sugar to dry mix. Pie crust may be frozen for up to two months. Chill crust and carefully invert it from pan onto plastic wrap. Wrap tightly to freeze. Enjoy.