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Atkins Pie Crust Recipe


Atkins Atkins Pie Crust
3.6g
Glucides nets Atkins™
Prep Time: 65 Minutes
Style:American
Cook Time: 16 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

8.6g

Protein

13.2g

Fat

1.3g

Fiber

168.2kcal

Calories

calculator Comment sont calculés les glucides nets?

INGREDIENTS

  • 1/3 cup 100% Stone Ground Whole Wheat Pastry Flour
  • 1/3 cup Whole Grain Soy Flour
  • 2 oz Vital Wheat Gluten
  • 3 tbsp Plain Wheat Germ
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter Stick
  • 1 tbsp Tap Water

DIRECTIONS

  1. In a food processor, pulse flours, wheat gluten, germ, salt and butter until mixture resembles a coarse meal. Slowly add water and continue pulsing until the dough begins to come together. Turn onto a sheet of plastic wrap, form into a ball and cover with plastic. Flatten to a 7-inch disc and chill in the freezer for 15 minutes.
  2. Roll dough out between 2 sheets of plastic wrap to a 12-inch circle (if needed, sprinkle on 1/2 teaspoon wheat gluten flour per side to facilitate rolling). Remove the top sheet of plastic and invert onto a 9-inch pie plate. Center dough and press onto the bottom and sides of plate. Remove plastic, roll under the edges and crimp decoratively. Chill in the freezer for 15 minutes.
  3. Use unbaked crust as indicated in recipe of your choice. Or for a prebaked crust, preheat oven to 400° F. Prick the bottom and corners of the pie shell with a fork. Line the pie shell with foil, fill halfway with pie weights or dried beans and turn the foil over to cover the pastry edge. Bake for 16 minutes. Remove the foil and weights, cover loosely with foil and bake an additional 4 to 6 minutes or until golden. Cool on a rack for 20 minutes before using.
  4. Makes 8 servings. 

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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