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Tuesday, April 28, 2009


A reader of my blog requested this recipe which is part of the Glazed Strawberry Cheese pie recipe below. Sometimes I produce "teasers" and don't give all the details, in the hope that I'll interest people in my books from time to time. Thing is if I give away everything, why does anyone need them?

This is a lower carb and more substantial crust that tastes great. Recipe from Splendid Low-Carb Desserts.

1 1/8 cups Low-Carb Bake Mix, (275 mL)
page 22
3 oz cream cheese, softened (90 g)
1 tbsp SPLENDA® Granular (15 mL)
1 tbsp butter, softened (15 mL)
1/4 tsp baking soda (1 mL)
1/8 tsp salt (0.5 mL)

In food processor or in bowl with electric mixer, process Low-Carb Bake Mix, page 22, cream cheese, SPLENDA® Granular, butter, baking soda and salt until mixed. Form a ball with dough using your hands. Chill dough about 1 hour.

Roll dough out between two sheets of wax paper to fit shallow 9-inch (23 cm) glass pie dish with a flat border (do not roll out too thin). Remove top sheet of wax paper. Pick up sheet with dough and invert over pie dish. Use flat dinner knife to carefully ease dough off wax paper. Use small rolling pin or small cylindrical object in pie dish, if necessary, to further roll dough. Patch dough where required.

Press dough onto pie dish border, cut to size and patch where necessary. Make an attractive edging by pressing dough with tines of fork and leaving spaces in between. Bake in 350°F (180°C) oven 10 minutes, or until golden brown. This crust browns extremely quickly; therefore, if baking again with filling, it’s best to bake only 5 minutes before adding filling and baking. Cover pie lightly with foil tent (See Helpful Hints, #10, page 5) from beginning of baking to end, otherwise crust becomes too dark. It will still be edible, but it’s best to aim for a golden brown color.

Helpful Hints: If using a deep 9-inch (23 cm) pie dish for more substantial fillings, press dough up sides only (straight edge). Push down slightly from edge onto dough with thumbs and this will make a slightly thicker border for the crust. It is possible to skip chilling the dough, however, it is easier to handle when chilled.

Nutritional Analysis: 10 servings: 1 serving: 1.6 g carbs


Kim said...

Hey Jennifer

Much thanks for posting the crust recipe. I'll have to pick up some supplies before I can bake it though. Catch ya later.

Jennifer said...

You are welcome, Kim. So nice to have you visiting my blog. Have a happy low-carbing day!!

Cathie in UT said...

I was looking for a way to do something GF for my DH for US T'giving in an apple pie. Hope this crust works with the GF Bake Mix!

Jennifer said...

Cathie - use 1 1/4 cups of the Splendid Gluten-Free Bake Mix.

Cathie in UT said...

Thanks for the info Jennifer. Now to find a way to make a "crumble" for the top as he likes Dutch Apple the best.

Jennifer said...

You are welcome, Cathie. :) You could just mix up either the Bake mix or simply ground almonds and chopped nuts, some sweetener and butter - sprinkle over the top. :)