DR. ATKINS PIE CRUST RECIPE(click here to print)

ATKINS PIE CRUST RECIPE

Ingredients

• 1/2  cup 

  butter, unsalted , cut into 1/2 cubes, cold
• 1/4  cup 

  vital wheat gluten
• 1/3  cup 

  whole wheat flour
• 1/3  cup 

  soy flour
• 3   tablespoons 

  wheat germ
• 1   tablespoon 

  cold water
• 1/8  teaspoon 

  salt

Directions

1.

In a food processor, pulse flours, wheat gluten and germ, salt, and butter until mixture resembles a coarse meal. Slowly add water and continue pulsing until the dough begins to come together. Turn onto a sheet of plastic wrap, form into a ball and cover with plastic. Flatten to a 7-inch disc and chill in the freezer 15 minutes.

2.

Roll dough out between 2 sheets of plastic wrap to a 12-inch circle (if needed, sprinkle on 1/2 teaspoon wheat gluten flour per side to facilitate rolling). Remove the top sheet of plastic and invert onto a 9-inch pie plate. Center dough and press onto the bottom and sides of plate. Remove plastic, roll under the edges and crimp decoratively. Chill in the freezer 15 minutes.

3.

Use unbaked crust as indicated in recipe of your choice. Or for a prebaked crust, preheat oven to 400 degrees F. Prick the bottom and corners of the pie shell with a fork. Line the pie shell with foil, fill halfway with pie weights or dried beans, and turn the foil over to cover the pastry edge. Bake 16 minutes. Remove the foil and weights, cover loosely with foil, and bake an additional 4 to 6 minutes or until golden. Cool on a rack before using.

serves 8; 8 g carbs