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ykmaggie
Sun, Oct-12-03, 13:52
Hi again

I just made pumpkin chiffon pie with a real pie crust.

I used one cup of zero carbwise bake mix, 1/2 cup of Crisco, 1/2 cup oat flour, and 1/2 teaspoon salt.

I tried to roll it and it just fell apart, so I threw it in the pie plate and pressed it into shape.

I just tried a nibble, and it's awesome!

With the oatflour, each piece of crust has about 2 grms of carbs.

I wanted to try something different than nut crusts, because I'm out of nuts and I do love the taste of pastry.

Off for a bike ride...

Happy Thanksgiving!

Maggie

TamiOrr
Mon, Oct-13-03, 13:42
Maggie...that sounds so yummy....how did the pie turn out or have you not had any yet?

ykmaggie
Mon, Oct-13-03, 13:58
Tammy, it was to die for!

Flaky, rich, just like real pie crust. I'm in heaven!

I like to make quiche, and I think it would work great for that as well....

If you try it, let me know what you think.

Take care

Maggie

mind-full
Wed, Oct-15-03, 12:25
I'm wondering how this would work using butter in the crust as opposed to shortening? I'm sure it would be excellent, but maybe not as flaky?

Some people will rail against the use of Crisco due to the trans fats in it.

I don't have the 0-carb stuff, but will have to order some!

---Amy

LoveSong
Wed, Oct-15-03, 18:33
hi, could you tell me what the "zero carbwise bake mix" is please? thanks!

ykmaggie
Wed, Oct-15-03, 22:14
Hi

I don't know why butter wouldn't work...

Zero carb bake mix is by Carb Sense, but hey, you should be able to make it yourself with a combo of maybe vital wheat glutin, oat flour and or protein powder. I think we just need to try these things to see if they work...

Maggie

alaskaman
Wed, Oct-15-03, 23:15
Maggie, thanks for posting that. Can hardly wait to try it. regarding crisco alternatives, butter has been suggested, one could use lard also, some swear by it, its what everybody used to use before trans-fats came in and everybody started getting heart trouble. Bill

alaskaman
Wed, Oct-15-03, 23:18
Oh, Maggie, P.S., about rolling it, when I make fragile doughs, I roll it between 2 pieces of wax paper, then peel off the top one, flip the rolled-out dough into the pan, with the wax paper on top, you know, and then peel off the wax paper. Usually works pretty well. Cheers, Bill

ykmaggie
Thu, Oct-16-03, 20:36
Bill, you're a genius!

Thank you!

What a great idea...

Maggie

IslandGirl
Fri, Oct-17-03, 10:56
... Zero carb bake mix is by Carb Sense, but hey, you should be able to make it yourself with a combo of maybe vital wheat glutin, oat flour and or protein powder. I think we just need to try these things to see if they work...Maggie
From the Carbsense website at www.carbsense.com (http://www.carbsense.com/):

Zero Carb Baking Mix
Net Carbs: 0 <---- this is per serving so 1/2 Cup dry ~30g
Net Weight: 14 oz (392 grams)
SRP: $9.49 US
Ingredients:
SOY PROTEIN ISOLATE (NON-GMO), OAT BRAN, WHEAT GLUTEN, BAKING SODA.

Just work out some reasonable proportions...

Carbno
Fri, Oct-17-03, 18:20
Does anyone know if it would be okay to substitute
oil for the shortening/butter?
Carbno

Dena241
Fri, Nov-21-03, 08:57
Would it be OK to use soy flour instead of oat flour? Thanks!

patnaude12
Fri, Dec-12-03, 16:40
Hi Maggie,

This is definitely one for me to try, thank you very much.

Carol :rose: :rose:

Nancy LC
Tue, Dec-30-03, 16:08
I made a crust for my pumpkin pie too! I just took a standard crust receipe from my cookbook, used Wheat Protein Isolate instead of flour. I also used butter rather than lard. It was fabulous!

It even rolled out. Although, I must confess it left the stickiest glueiest stuff on my hands. I had to use an abrasive scrubber to get it off my hands.

Also, I rolled it out on this odd, rubber mat it didn't stick to. Then I put the pie plate on top of the crust, with the bottom up. Then turned it over. Squished it around to fit.

I almost enjoyed the crust more than the actual pie. :p

I don't think you can use oil for a crust, the crust gets flakey and wonderful because of the globules of butter that are trapped in the flour. Oil would make it a big gooey mess.

Soy flour might be possible. It has a distinct flavor that I don't care for, so I usually try to cut soy flour with something else, like wheat gluten, wheat protein isolate, oat flour or something.

patnaude12
Tue, Dec-30-03, 19:02
Dear Nancy,

Thank you very much for your suggestions. I still haven't tried the recipe but will very soon as well as your recipe.

Carol :rose: :rose:

wbahn
Sun, Jun-20-04, 17:37
Could you post (or direct me to) the entire recipe for the entire pie? I'm not much of a baker but I can usually get edible results with a good recipe to guide me. Thanks.

ykmaggie
Mon, Jul-19-04, 20:42
Hi

I honestly can't remember how I made that pie now. What I would do is look for a recipe for regular pumpkin chiffon pie and modify it.

It's likely got unflavored gelatin, whip cream, pumpkin, splenda in it, and a couple of eggs.

Sorry I can't be more helpful. It's been a while since I made that.

Maggie

drower
Sat, Oct-09-04, 10:04
I've tried the CarbSense pie crust but not the bake mix. It was just ok in my book. Has anyone tried the pie crust as well??? Is the baking mix better? I didn't add anything, I just made it as per the directions. I am longing for a good pie crust!

pecan
Sat, Oct-09-04, 14:01
yeah i tried the pie crust...it had to be baked at a lower temperature than the directions said and also for at least 15 min longer...that's always been my experience with low carb baking though.

astrocreep
Sun, Oct-17-04, 20:44
I use minicarb bake mix. The box is 1.98 at wal-mart, but sometimes $1, as the same ingredients as carb sense but is like 1/5 the price.

As for the shortening, don't see the problem with shortening. Did anybody really fret over transfats until atkins made a big deal about it? Don't think they have anything at all to do with low carbing.

brobin
Mon, Oct-18-04, 08:37
As for the shortening, don't see the problem with shortening. Did anybody really fret over transfats until atkins made a big deal about it? Don't think they have anything at all to do with low carbing.

You best prepare for some nasty responses to that statement.... :lol:

I will keep it simple, transfats does bad things to your cholesterol and cardiovascular heath. It probably has no impact on weight loss, but it does on your health. The worse part is that people substitued this for Sat fat, leading to the mistaken belief that "FAT" was bad for you.

I avoid it where possible, althought I agree that is difficult. I don't avoid a product just because it has a few trans fats, but I try to avoid using Shortening and use lard or butter instead.

Brobin

jun keater
Mon, Oct-18-04, 09:04
Ok, where does one get Wheat Protein Isolate?

ItsTheWooo
Tue, Oct-26-04, 13:36
Maggie, thanks for posting that. Can hardly wait to try it. regarding crisco alternatives, butter has been suggested, one could use lard also, some swear by it, its what everybody used to use before trans-fats came in and everybody started getting heart trouble. Bill

Yes, I hear lard is superior to that waxy fake fat at making food flaky and puffy, anyway. Today everyone uses shortening for foods that are flaky like biscuts and pie crusts but they used to use lard, which is far more healthful.

ItsTheWooo
Tue, Oct-26-04, 13:39
Oh, Maggie, P.S., about rolling it, when I make fragile doughs, I roll it between 2 pieces of wax paper, then peel off the top one, flip the rolled-out dough into the pan, with the wax paper on top, you know, and then peel off the wax paper. Usually works pretty well. Cheers, Bill

You could also try chilling the dough for a little bit before rolling. If the fats are cold, they are much more firm and do a better job keeping the dough together.

Also, if you are going to use butter over shortening, it's very important to chill the pie dish before cooking to get a superior flaky consistency. See the reason shortening and lard works better than butter is because they have a higher melting point. By chilling the butter, you raise it's melting point, allowing it to better distribute so as to get that puffy/flaky texture.

ItsTheWooo
Tue, Oct-26-04, 13:46
I use minicarb bake mix. The box is 1.98 at wal-mart, but sometimes $1, as the same ingredients as carb sense but is like 1/5 the price.

As for the shortening, don't see the problem with shortening. Did anybody really fret over transfats until atkins made a big deal about it? Don't think they have anything at all to do with low carbing.

They might not interrupt weight loss, but they are extremely unhealthy. It's rare in nutrition, but the fact that transfat is not good for you is the one thing everyone agrees on.

Transfat is a fatty acid with a totally unnatural structure. Seeing as the human body uses fatty acids to build tissues, you can imagine the implications of this. Transfat has been linked to all sorts of health problems including metabolic syndrome. Ironically, the recommendation to eat more starch, sugar, and trans fat over total fat and saturated fat might be one of the reasons people are fatter today than they were in the past.

Personally, I don't fret over every smidgen of trans fat in my diet. I'm not going to stop eating mission tortillas simply because shortening is way down in the ingredient list, for example. However when it comes to something like a large quantity of crisco - a food item positively teeming with transfat, when more healthful alternatives are available (butter, lard, both of which are superior tasting)... I don't see how or why anyone would choose to cook with it.

astrocreep
Mon, Nov-22-04, 00:05
I doubt oil would work in this recipe. Butter, lard, shortening, margarine or another type of solidified fat is DEFINETLY best. It would be...for lack of a better word...wierd with oil, LoL.

astrocreep
Mon, Nov-22-04, 00:10
ItsTheWoo, Sometimes it's not always about how something may be better for you, it's about what you and your family can afford. Butter, where I live, is EXTREMELY expensive, margaine and shortening aren't. Plain and simple.

Azraelle
Fri, Jan-07-05, 11:19
There's a fairly new margarine out, can't remember the name, comes in yellow with green lettering tub, that uses palm oil instead of "partially hydrogenated vegetable oil" to solidify it. It is a bit more expensive than ordinary margarine, but not near as much as butter. It doesn't get quite as soft though, even at room temperature. It also tastes good, rather like Saffola.

Nancy LC
Fri, Jan-07-05, 15:02
Transfat isn't just an Atkins phenomenom. Several countries have banned them now and the US is introducing rules to have warning labels on foods that have them.