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Tuesday, April 28, 2009

*SINGLE PIE CRUST*

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?

SINGLE PIECRUST
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