Carbquik is a low-carb baking mix that can be used to make many different types of baked goods, including crusts. This Carbquik pie crust recipe is very simple and only requires a few ingredients. The end result is a delicious, flaky crust that is perfect for any type of pie.
When it comes to low-carb baking, Carbquik is one of the best options around. This flour mix is designed to replace white flour in recipes, and it’s made with a blend of wheat protein, fiber, and natural ingredients. That means you can enjoy all your favorite pies without feeling guilty about indulging.
One great thing about Carbquik is that it’s so versatile. You can use it to make everything from pie crusts to pancakes to biscuits. And because it has a low net carb per serving, it’s perfect for people on a low-carb diet.
If you’re looking for a delicious way to make your favorite pie recipes lower in carbs, then check out this Carbquik Pie Crust recipe. It is an easy and delicious low-carb alternative to traditional pie crust.
The crust has a texture similar to a traditional crust. It’s perfect for both sweet and savory pies.
Pie crust is a critical part of many pies. To make a good crust that isn’t high in carbohydrates, you’ll need to use the right ingredients.
To make the recipe, you’ll need the following crust ingredients:
- Carbquik baking mix is used to keep net carbs low.
- Butter and shortening are combined for tender and tasty pastry. Coconut oil can be used in place of shortening for the low carb pie crust.
- Water and lemon juice are combined and worked into the dough so it holds together without crumbling.
Since the Carbquik mix contains wheat, this isn’t a gluten free crust recipe.
The recipe is super simple to make. Just mix the ingredients together and press into a pie dish.
In a medium-sized bowl, add Carbquik and cut in cold fat with a pastry blender, fork, or dinner knife until a coarse crumb forms.
Mix ice water with lemon juice. Sprinkle in lemon water a little at a time, mixing with a cold fork.
Chill and press
Place dough in plastic wrap. Close and twist wrap around the dough to shape it into a ball. Chill in the refrigerator for 1 hour.
When ready to use, place the dough into a pie pan. Use the plastic wrap to press out the dough to fill the pie pan.
You can try rolling the dough out with a rolling pin. But you’ll want to use a non-stick surface on both sides. It’s much easier to press it in the pan instead.
Use a fork to poke holes in the bottom of the crust so that steam is released while baking.
Cover the crust with parchment paper and weigh it down with pie weights or another suitable item like beans.
Flute the edges by using the tines of a fork to press the edges into the rim of the pie pan.
Bake the crust initially with weights on top of parchment paper. Remove the paper and weights from the crust after 15 minutes. Then bake for an additional 15 minutes
Remove the crust from oven and allow to cool completely on a wire rack.
- Use a food processor to combine the ingredients. Just give the mixture a few pulses to form into a ball. Using a food processor to work the dough results in a smoother and cohesive crust.
- Start with cold ingredients. This will help keep the crust from becoming too soft.
- Don’t overwork the dough. Overworking will make the crust tough.
- Chilling the dough before rolling it out will help keep it from shrinking while baking.
- Don’t skip the weights. Using weights will ensure the crust bakes flat and level.
The low carb crust can be used for any pie recipe. To use for a topping, you will need roll it out with a rolling pin to flatten out the dough into a thin circle first. It can also be use as a tart crust.
For a chicken pot pie, you can break the dough apart into smaller thin pieces as a top crust over the filling. There’s no need to have a bottom crust as it just adds extra carbs to a chicken pot pie.
Yes, Carbquik can be used in place of flour. Carbquik is a low-carbohydrate baking mix that can be used to make breads, pancakes, and other baked goods.
A homemade pie crust typically contains about 25 grams of carbohydrates.
Those on a ketogenic diet often avoid wheat and soy. Since Carbquik baking mix contains soy flour and wheat gluten it’s not considered to be keto friendly.
If you like this Carbquik pie crust, you may want to try more low carb recipes made with the baking mix. Here’s a few more to check out!
- Carbquik brownies are easy to make for a quick chocolate fix.
- Low-carb Carbquik bread is a simple yeast bread to bake at home.
- Carbquik cookies are a great take on the classic chocolate chip treat.
- Low carb buttermilk biscuits are perfect as a side to any meal.
- Carbquik pancakes make a tasty weekend breakfast.
Carbquick Pie Crust
- 1 1/2 Cups Carbquik
- 1/2 cup fat of choice cold lard shortening or cold unsalted butter (I used Crisco)
- 3 tablespoons ice cold water
- 1 tablespoon fresh lemon juice
- In a medium-sized bowl, add Carbquik and cut in cold fat with a pastry blender, fork, or dinner knife until a coarse crumb forms.
- Mix ice water with lemon juice. Sprinkle in lemon water a little at a time, mixing with a cold fork.
- Place dough in plastic wrap. Close and twist wrap around the dough to shape it into a ball. Chill for 1 hour.
- When ready to use, place the dough into a pie pan.
- Use the plastic wrap to press out the dough to fill the pie pan.
- Flute the edges by using the tines of a fork to press the edges into the rim of the pie pan.
- Use a fork to poke holes in the bottom of the crust. This is called docking and releases steam so that the crust is crisp and not soggy.
- Weigh down the pie crust so that it keeps its shape. Cover the crust with parchment paper and weigh it down with either pie weights or pennies or beans.
- Bake, with weights, for 15 minutes at 350°F.
- Remove parchment paper and weights from the crust.
- Bake for 15 minutes more at 350°F.