Are you trying to eat fewer carbohydrates?
I am, but every once in a while I crave a crusty piece of bread or a special dessert. I have learned that there are some low carb flours that can be substituted for regular flour in many baked goods. Two flours that are typically used in low carb baking are almond flour and coconut flour but they do not produce the same texture in baked goods than regular flour does.
In my search for alternative baking flour, I have found two companies: LC Foods and Longevity Flour that make flour that can replace regular flour, cup for cup, in most recipes. In addition, LC Foods makes baking mixes that are very convenient to use.
We also have an excellent crop of blueberries on our bushes this year, so my alternative baking adventure became a Low Carb Blueberry Pie. It turned out great and I was surprised at how good the crust tasted. Here is how to do it.
Low Carb Blueberry Pie
Jovina Coughlin's great tasting low carb pie crust with alternative baking flour.
Ingredients -- Pie Crust:
- One 11 oz package (3 cups) LC-Pie Crust Mix
- 1/2 cup unsalted cold butter, diced
- 6 tablespoons cold shortening, diced (I use Spectrum).
- 4 tablespoons heavy cream
- 1 tablespoon white vinegar
- Cold water
Directions -- Pie Crust:
- In a food processor, place the LC-Pie Crust Mix. Add the butter and shortening chunks, and pulse 5 or 6 times until the mixture resembles peas.
- Mix together the heavy cream, vinegar, and 3 tablespoons of cold water together in a small bowl and add to the pie crust mixture; pulse a few times until the dough begins to hold together. If the dough seems dry, add another tablespoon of water. Remove the dough from the processor and pat the dough into a circle.
- Wrap in plastic wrap and chill for 30 minutes.
- Heat the oven to 425°F.
- Divide the dough into two pieces, one larger than the other (about 2/3 and 1/3). Place the larger ball between two sheets of waxed paper or plastic wrap and roll out the dough to about 12 inches to fit a 9“ pie plate. Place the dough in the pie plate and roll out the second piece of dough to about 10 inches.
- Make Blueberry pie filling (recipe below).
- Transfer the filling mixture to the bottom crust in the pie pan. Dot with butter pieces. Place the rolled top crust on top of the berry filling. Tuck the dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to a rimmed baking sheet. Sprinkle the top crust lightly with granulated monk fruit (or sugar).
- Bake for 20 minutes at 425°F.
- Reduce temperature to 350°F and bake for 30 to 40 minutes more or until juices are bubbling.
- Transfer the pie to a wire rack to cool. Let cool completely before serving.
Blueberry Pie Filling
Ingredients -- Blueberry Pie Filling:
- 6 cups of fresh blueberries, rinsed and dried on paper towels
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup arrowroot powder (for thickening)
- 1/2 cup white granulated sugar substitute, such as monk fruit, plus extra for the top crust
- 1/4 teaspoon cinnamon
- 2 tablespoons butter, cut into small pieces
Directions -- Blueberry Pie Filling:
- Gently mix the blueberries, sugar, arrowroot, cinnamon, lemon zest, and lemon juice in a large bowl.