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

Maggie...that sounds so yummy....how did the pie turn out or have you not had any yet?

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

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

hi, could you tell me what the "zero carbwise bake mix" is please? thanks!

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

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

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

Bill, you're a genius!

Thank you!

What a great idea...

Maggie

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.

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.

From the Carbsense website at 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...

Does anyone know if it would be okay to substitute
oil for the shortening/butter?
Carbno

Would it be OK to use soy flour instead of oat flour? Thanks!

Hi Maggie,

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

Carol