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Bob's Red Mill Low Carb Pie Crust for Low Carb Quiche

  • 1/2 tsp Salt
  • 5 to 6 Tbsp Water (cold)
  • 3/4 cup Unsalted Butter or Shortening (cold)
  • 2 cups Low-Carb Baking Mix


Heat oven to 425 degrees Fahrenheit. In a mixing bowl, combine dry ingredients (Bob's Red Mill Low Carb Baking Mix and salt). Cut in shortening until pea sized balls are formed. Sprinkle water one tablespoon at a time and mix in lightly with a fork. Let dough ball rest for 5 minutes. Cut ball in half and form into 5-6 inch pancake shapes. Roll each crust out using the Bob's Red Mill Low Carb Mix as your flour to coat the counter surface. Place the dough in pie tin. Fold or crimp crust edges as desired. Using a fork, score the bottom of the crust or use pie weights.

Bake the crust for 10-12 minutes at 425 degrees Fahrenheit.

Pour Quiche filling, bake as directed until done.




Products Used in this Recipe

Low-Carb Baking Mix

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Lyn June 30, 2013
16oz bag, 4oz butter, 4oz shortening, salt, water to mix. 1/2 qty into 9 inch pie dish. Blind baked at 425 for 15 mins, filled with egg mix and baked 25 mins. Crust was very tough, almost uncuttable, and very strong tasting. This isn\'t a straight flour substitute in pastry.

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