BLUEBIRDER'S FAVORITE PIE CRUST
1/4 cup butter, melted
4 teaspoons granular Splenda or equivalent liquid Splenda
1 cup almond flour (3 1/2 ounces)
1/4 cup coconut flour (1 ounce)
1/8-1/4 teaspoon salt (see my comments below)
Melt the butter in a glass pie plate in the microwave. Mix in the Splenda and then add the almond flour, coconut flour and salt, mixing with a fork until all of the dry ingredients are moistened. Using the fork, push some of the crumbs up the side of the pie plate and spread the rest over the bottom until it is completely covered. Using your fingers, firmly press the crumbs around the edge and onto the bottom. Bluebirder suggested covering the crumbs with plastic wrap while forming the crust to prevent them from sticking to your fingers but I had no trouble in that regard.
For an unbaked pie, bake the crust at 350º 10 minutes. For a baked pie, pour in the filling and bake as directed in the pie recipe.
Makes a 9-inch crust
Per Serving: 140 Calories; 13g Fat; 3g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
This was posted at Low Carb Friends. Bluebirder says that it will work as a regular pie crust or a graham cracker crust. She said that the coconut flour keeps the crust from being too oily. There is only 1/2 carb difference when using liquid Splenda instead of granular so I only gave the count for granular. The net carb count is the same for both. Although I used salted butter in my crust, I will add a little salt next time. Based on what is called for in a regular pie crust, I will probably try 1/8-1/4 teaspoon.
I made my Crustless Pumpkin Pie recipe with this crust and the crust got quite dark with the long baking time. If you make a pumpkin pie with this, watch it closely and remove the pie from the oven as soon as the pie tests done. Mine was just shy of tasting too dark. I might try using lard instead of butter next time, at least for a baked pie. I don't think that lard will burn as easily as butter does. The texture of this crust was a lot like a regular pastry crust and not at all like a crumb crust. I will use this recipe again, perhaps with a cheesecake. Click the photos to see close-ups.
Here are the counts for the pumpkin pie made with this crust:
With granular Splenda:
Per Serving: 259 Calories; 22g Fat; 6g Protein; 11.5g Carbohydrate; 5g Dietary Fiber; 6.5g Net Carbs
With liquid Splenda:
Per Serving: 253 Calories; 22g Fat; 6g Protein; 10g Carbohydrate; 5g Dietary Fiber; 5g Net Carbs
Here is a close-up of the edge of the crust:
UPDATE 1/27/12: I just wanted to mention that the crust didn't get soggy at all by the next day. I really love having a pie with a crust and hope to have a chance to make another one soon and try adding the salt.
UPDATE 11/25/23: I got an email from Beth (Bluebirder) yesterday and she sent me this list of tweaks that she has made to her recipe.
- I use unbleached almond meal for a graham cracker type crust and bleached for a regular type crust.
- Instead of Splenda I now use 1/4 cup Swerve brown sugar substitute for a graham cracker like crust and granulated Swerve for regular type crust. I don't make the bleached version often.
- To avoid over browning of the crust, I make sure the pumpkin pie filling of choice covers the crust completely (like a cheesecake).
- I don't add any salt but I use salted butter.