custard, custard pie, diets, ketogenic, low-carb, nutrition, pie, pie crust, pie filling, recipe, recipes, weight loss

Pie Good!

In our family we have a saying, “we only like 2 kinds of pie: hot and cold!” The key to any good pie is definitely the crust. I have mentioned before that I have Celiac, so it took years to perfect a gluten-free pie crust that could hold its own. Now, I am keto for life, so I had to come up with a pie crust. I tried a number of crusts from various cookbooks and fellow bloggers, with varying results. But, I decided to rework my gluten free crust into a more keto friendly version. You may ask why vodka, when you see my recipe. The reason is that non-gluten flours can lead to a very dry crust, the alcohol burns out during the baking, but, it helps keep the dough a little moister, while baking.

Now, what to do with these crusts, so I came up with a couple of recipes that use the pie crusts. One is a favorite comfort food of mine: Pot Pie! The other recipe I will share is a basic Keto Custard Pie Filling recipe that is very adaptable.

Remember, especially with anything pie to look at the servings sizes, an the amount of net carbs. The Pot Pie for example, seems like it is pretty high in carbs, but, a slice is meant to be a meal (Don’t worry its pretty filling. If you don’t find a single slice sates you, then the next time you make the recipe add butter in with the bone broth to increase the fat, or add a scoop of MCT powder to the crust).

Traditional sweet pies can get pretty crazy in the amount of carbs per serving, after all, most are made with fruit (natural sugar), with starch to thicken, and more sugar to sweeten. Even, making a more keto friendly version, can be pretty carb intensive if made with fruit. So, I rely on custard pies, with a bit of fruit on top, or flavored to taste like my favorite cream pies. These are much lower in net carbs that making a fruit pie (you can add berries to your custard pie, if you don’t want to put a few fresh ones on top).

I will likely do more pies in future (during holidays especially), but for today, going to keep it to the basics.

I would also like to tell you about a couple of very specialized tools that have been the backbone of my pie making, since I first started trying to make a rollable gluten free pie dough. The first is called a “pie crust maker bag,” I have two sizes: one for regular and one for deep dish. These beauties are round zippered bags, the exact size of the crust you are making. For doughs that tend to be a bit more sticky (gluten free and keto for example), they really cut down on the work and mess. The second tool is the Pie Shield. This covers the crust edges so you don’t have to try to piece foil around the edge, or have almost burnt crust edges. I will post the links below if you want to order these tools.

 

Remember you can click on the recipe name to get to the printer friendly version:

 

7 Tbsp frozen butter

4 Tbsp cold cream cheese or coconut cream cheese
1 egg
5 Tbsp coconut flour
1 cup of nut or sunflower seed flour
1/2 tsp xanthan gum
1 1/2 tsp apple cider vinegar
1/2 tsp vodka

How to:

Grate or chop butter into mixer bowl.

Add all other ingredients and mix using paddle attachment until dough ball forms. (If dough is too dry, you can add ice water until dough ball forms, don’t over do it, as you don’t want the dough to be any stickier than it already is!).

 

Refrigerate for about 20-30 mins before rolling out (If making ahead, you can refrigerate it up to 3 days before you use it, or I have frozen my leftover dough for over a month).

 

Roll out dough using lightly dusted pie crust roller bags or two pieces of parchment paper.

 

 

 

Place your pie dish upside down over the rolled dough and gently holding edges flip over into pie pan. Gently, repair any damage to dough from flipping. Crimp edges (if not using a top crust).

 

Bake at 350° F. for 15-20 mins until crust is golden. Use foil or a pie shield to keep crust edges from getting too dark.

 

 

 

1 Tbsp butter

1 1/2 cup bone broth
1/2 cup chopped celery
1 cup diced carrots
1/2  cup diced celeriac (celery root)
4 cups chopped broccoli (may use cauliflower or both if you prefer)
1 medium onion chopped
2 tsp minced garlic
1 lb beef, poultry, or pork-cubed
2 tsp xanthan gum
1 Tbsp Herbs de Provence (or favorite herb combination)
Salt and pepper to taste

How to:

In heavy skillet melt butter, add meat, garlic, onions and herbs (not salt and pepper, season with those at the end).

Saute’ until meat is almost cooked through.

Add veggies and broth and bring up to a simmer.

 

Sprinkle xanthan gum over the top and stir until blended.

 

Continue to simmer until broth thickens into thick gravy. Add salt and pepper to taste.

 

Add mixture to Keto Pie Crust (unbaked), cover with top crust (easiest why I have found is to pre-roll top crust in pie crust roller bag or between parchment paper and refrigerate for 20-30 mins before adding top crust).

 

Crimp crust edges and cut a few air hole into top crust.

 

Bake at 350° F. for 30-45 mins using foil or pie shield to keep crust edges from becoming too brown.

 

 

4 Eggs-beaten

2 cups heavy cream (may substitute unsweetened nut milk, but add 2 more eggs)
2 tsp vanilla or other flavoring (may also substitute with 1 Tbsp unsweetened cocoa powder)
2 Tbsp keto friendly sweetener

How to:

Prepare unbaked Keto Pie Crust.

Preheat oven to 350° F.

Mix all ingredients together and beat until smooth.

 

Pour into Keto Pie Crust (hint: if you brush some egg white over the crust before you back the pie, it helps prevent the bottom crust from getting soggy).

 

Bake 40-60 mins, or until middle is set and a knife comes out clean. Use foil or a pie shield to keep crust edges from turning too brown.
Cool completely before serving.
Can be served with fresh berries or whipped cream.
 
 
 
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