Atkins Pie Crust Recipe - Cooking Index
Atkins Pie Crust Recipe - Cooking Index
You will use this basic recipe again and again. If you aren't adept at rolling dough, simply pat the pie crust in an even layer into pie plate.
Courses: Pies| 3/4 cup | 82g / 2.9oz | Atkins Bake Mix - plus |
| 2 tablespoons | 30ml | Atkins Bake Mix |
| 4 tablespoons | 60ml | Butter - softened |
| 3 oz | 85g | Cream cheese - softened |
| 1 tablespoon | 15ml | Sour cream |
| 3 | Sugar substitute - (optional) = (add for a sweet pastry crust) |
In medium bowl, with an electric mixer on medium speed, beat bake mix, butter, cream cheese, sour cream (and sugar substitute, if using), just to combine. Shape into a disc. Chill 20 minutes.
Roll out dough between two pieces of wax paper to form a 12-inch circle. Loosen wax paper, replace, turn over dough; continue to roll until dough is 1/8-inch thick, loosening and replacing wax paper as needed. Pick up paper and invert dough into pie plate. Peel off paper; patch any tears. Crimp edges for an attractive border. Prick bottom with fork. Chill 30 minutes in freezer
Heat oven to 425 degrees. Lightly cover pie crust with aluminum foil. Bake 10 minutes. Reduce oven temperatur to 375 degrees and bake 10 to 12 minutes more, until golden brown and lightly puffed.
Carbohydrates: 3 grams Net Carbs: 1.5 grams Fiber: 1.5 grams Protein: 1.5 grams Fat: 10.5 grams Calories: 140
Source:
"Atkins Cookbook at http://atkinscenter.com"
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