Low Carb Flaky Pastry Pie Crust

This recipe makes a single, delicious, flaky pastry crust. You can have a crust ready to pop in the oven in 10 minutes. You can use it pre- baked, even when you bake it again with a filling in it. It keeps the bottom from getting soggy. This dough is easy to roll out.

PREPARATION TIME: 10 minutes.

BAKING TIME (PREBAKED SHELL): 20 to 25 minutes.

SERVING SIZE (PIE CRUST ONLY): 1 piece.

AMOUNT PER SERVING: 3.2 grams of carb, 4.0 grams of protein.

NUMBER OF SERVINGS: 8.

	Ingredients	CHO (g)	PRO (g)
2	tablespoons vital wheat gluten flour ( Buy now )	2.8	13.0
1⁄4	cup stoneground whole-wheat flour ( Buy now )	18.1	4.0
1⁄3	cup whole almond meal ( Buy now )	4.0	8.0
2	tablespoons butter (1⁄4 stick), cold	0	0
1⁄2	teaspoon baking powder ( Buy now )	0.6	0
	pinch of salt (shake or two)	0	0
1	egg yolk	0.3	2.8
1	tablespoon soy protein powder for rolling out dough, or as needed ( Buy now )	0	4.0
	Total	25.8	31.8

Preheat oven to 300ºF or 325ºF. Use a nonstick, heavy-gauge metal 9-inch pie pan. Tear off two 12- by 13-inch pieces of aluminum foil or use a pie guard. (A pie guard covers the outside edge of a pie to keep the fluted edge from darkening prematurely as the pie bakes.)

Add the wheat gluten flour, stoneground whole-wheat flour, almond meal, baking powder, and salt to a medium-size mixing bowl and stir together. Cut in the butter. With the tips of your fingers, turn the mix into fine crumbs. In a small mixing bowl, lightly beat or stir together the egg yolk and 2 tablespoons cold water. Pour the liquid into the dry mix and stir with a fork until mostly absorbed. Use your hand for the rest. Form a smooth, pliable dough. (If all the dry mix is not absorbed, add a few drops of cold water, not more than 1⁄2 tea- spoon at a time.)

Spread a bit of soy protein powder on a large cutting board and put a kitchen towel under the board so that it won't slide. Flatten the dough with your hand and continue with a rolling pin. Turn dough several times. Roll the piece slightly larger than the pie pan. Line the pan with it. Patch dough if needed. You can fold under the overhang and make a thick, fluted edge or you can cut some off and save a few carbs. Prick the bottom liberally all over with a fork or you will get air