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  #1   ^
Old Sun, Oct-12-03, 13:52
ykmaggie ykmaggie is offline
Senior Member
Posts: 266
 
Plan: modified LC carb cycling
Stats: 182/148/125 Female 5"6
BF:
Progress: 60%
Location: Yukon
Default I made real pie crust for pumpkin pie!

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
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  #2   ^
Old Mon, Oct-13-03, 13:42
TamiOrr's Avatar
TamiOrr TamiOrr is offline
Determined2bSlim
Posts: 764
 
Plan: Atkins
Stats: 225/185/150 Female 5'8"
BF:35.1/no idea/20
Progress: 53%
Location: Whitehorse, YT, Canada
Default

Maggie...that sounds so yummy....how did the pie turn out or have you not had any yet?
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  #3   ^
Old Mon, Oct-13-03, 13:58
ykmaggie ykmaggie is offline
Senior Member
Posts: 266
 
Plan: modified LC carb cycling
Stats: 182/148/125 Female 5"6
BF:
Progress: 60%
Location: Yukon
Default

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
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  #4   ^
Old Wed, Oct-15-03, 12:25
mind-full's Avatar
mind-full mind-full is offline
Senior Member
Posts: 180
 
Plan: Atkins-esque
Stats: 200/158/150 Female 71 inches
BF:
Progress: 84%
Location: Pennsylvania
Default

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
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  #5   ^
Old Wed, Oct-15-03, 18:33
LoveSong's Avatar
LoveSong LoveSong is offline
Senior Member
Posts: 120
 
Plan: Atkins
Stats: 320/224/175 Female 65
BF:
Progress: 66%
Location: Washington
Default

hi, could you tell me what the "zero carbwise bake mix" is please? thanks!
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  #6   ^
Old Wed, Oct-15-03, 22:14
ykmaggie ykmaggie is offline
Senior Member
Posts: 266
 
Plan: modified LC carb cycling
Stats: 182/148/125 Female 5"6
BF:
Progress: 60%
Location: Yukon
Default

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
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  #7   ^
Old Wed, Oct-15-03, 23:15
alaskaman alaskaman is offline
Senior Member
Posts: 870
 
Plan: Dr Bernstein
Stats: 195/175/170
BF:
Progress: 80%
Location: alaska
Default

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
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  #8   ^
Old Wed, Oct-15-03, 23:18
alaskaman alaskaman is offline
Senior Member
Posts: 870
 
Plan: Dr Bernstein
Stats: 195/175/170
BF:
Progress: 80%
Location: alaska
Default

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
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  #9   ^
Old Thu, Oct-16-03, 20:36
ykmaggie ykmaggie is offline
Senior Member
Posts: 266
 
Plan: modified LC carb cycling
Stats: 182/148/125 Female 5"6
BF:
Progress: 60%
Location: Yukon
Default

Bill, you're a genius!

Thank you!

What a great idea...

Maggie
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  #10   ^
Old Fri, Oct-17-03, 10:56
IslandGirl's Avatar
IslandGirl IslandGirl is offline
Registered Member
Posts: 4,909
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
Default

Quote:
Originally Posted by ykmaggie
... 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:

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...

Last edited by IslandGirl : Fri, Oct-17-03 at 10:59.
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  #11   ^
Old Fri, Oct-17-03, 18:20
Carbno Carbno is offline
New Member
Posts: 22
 
Plan: 30 years of more or less following the 1st time Dr. Atkins book 30 years ago
Stats: 142/138/135 Female 5
BF:I have no idea
Progress:
Location: Central Michigan
Default

Does anyone know if it would be okay to substitute
oil for the shortening/butter?
Carbno
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  #12   ^
Old Fri, Nov-21-03, 08:57
Dena241's Avatar
Dena241 Dena241 is offline
Senior Member
Posts: 105
 
Plan: Atkins (calories count)
Stats: 204/148/150 Female 68.5 inches
BF:
Progress: 104%
Location: Oregon, OH
Default

Would it be OK to use soy flour instead of oat flour? Thanks!
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  #13   ^
Old Fri, Dec-12-03, 16:40
patnaude12's Avatar
patnaude12 patnaude12 is offline
Senior Member
Posts: 360
 
Plan: Atkins
Stats: 146/128/130 Female 5'6"
BF:
Progress: 113%
Location: Texas "Yahoo"
Thumbs up Fabulous Sounding Recipe

Hi Maggie,

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

Carol
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  #14   ^
Old Tue, Dec-30-03, 16:08
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
Default

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.

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.

Last edited by Nancy LC : Tue, Dec-30-03 at 16:11.
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  #15   ^
Old Tue, Dec-30-03, 19:02
patnaude12's Avatar
patnaude12 patnaude12 is offline
Senior Member
Posts: 360
 
Plan: Atkins
Stats: 146/128/130 Female 5'6"
BF:
Progress: 113%
Location: Texas "Yahoo"
Smile Thanks for your recipe

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
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