Obesity Discussion Forums

[Obesity Discussion]

WHOLE GRAIN PIE CRUST

Servings: 8
Prep time: 0:10:00
Bake/Cook time: 0:22:00

Calories: 150
Fat: 12 grams
Protein: 3 grams
Carbohydrates: 6 grams
Fiber: 1 grams
Net Carbs: 5 grams
1/3 cup whole wheat pastry flour
1/3 cup soy flour
1/4 cup vital wheat gluten, plus 2 teaspoons for rolling
3 tablespoons raw wheat germ (or bran)
1/2 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon ice-cold water
1. In a food processor, pulse flours wheat gluten and 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 before
using.
This crust is a whole-foods option to our PageLink(Atkins Pie
Crust).

Atkins - Whole Grain Pie Crust

Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet