Flaky Keto Pie Crust (Made With Lupin Flour)
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- Опубликовано: 13 сен 2024
- Hello, my Keto Peeps! Sorry, it's been so long. Here is an amazing Lupin Pie Crust recipe that you guys are going to just love! It's so versatile and can be used with different recipes. If you have been looking for a flaky Keto pie crust, look no further. This one will knock your socks off! I hope you guys enjoy this video and recipe! And please don't forget to Like, Comment, and Subscribe! Thanks, everybody.
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Ingredients:
Vital Wheat Gluten: amzn.to/3aP2ESh
Lupin Flour: amzn.to/3aPuTAw
Oat Fiber: amzn.to/2XeEeOj
Recipe Ingredients:
1/2 cup (60g) Lupin Flour
1/2 cup (37g) Oat Fiber
1/4 cup (30g) Vital Wheat Gluten
1/2 tsp Salt
1 stick or 1/2 cup (112g) Butter, cold and cubed
4-6 tbsp (89g) Ice Water
Nutritional Facts for whole Flaky Pie Crust: 1068 Calories, 5.0g Net Carbs, 92.5g Fat, 47.0g Protein.
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don't know why this channel doesn't have 300k or more subscribers....it's one of the best!
Thanks for providing recipes that are free of almond flour!!!
*I've struggled to find a low-carb pie crust recipe that delivers on both flakiness and flavor, but this one nails it.*
Also, you can freeze your butter then grate it and butter is ready to add into dry ingredients. Easy peezy.
i know I'm kind of randomly asking but do anyone know a good site to watch newly released movies online ?
@Kareem Kohen Flixportal :P
@Kamryn Zahir Thanks, I went there and it seems like a nice service :D Appreciate it !!
@Kareem Kohen no problem xD
Grating FROZEN BUTTER!
FANTASTIC solution. I must remember!
(Free movies a distant 2nd!)
I was hoping to see the baked product. But oh well....
I'm excited to try this. Thank you for this video.
Our commonality is crazy. I'm low carb. Like to cook AND I sew. I live in Texas, too. Love your recipes! I'm learning to cook with lupin flour because of you 😍😍😍😍😍😍
OMG I just noticed in a year you gained 12 THOUSAND subscribers. Wow! Wow! Wow!
Amazing crust, i made an onion and cheese pie today, was very good, so flaky and tastes great , next im going to try Jamaican patties with it. 🙏🏻🙌🏻
Oooooooo can I get the jamaican patty recipe
That patty sounds really tasty
How’d your Jamaican Pattie’s come out?
Looking for something to make the gizzada base. Wonder if I add keto sugar it will kill it
Did you try the Jamaican patties?
I’m a newish subscriber (about a week ago) and I’m really loving your content, keep them coming!
Thank you and welcome! 🥰
Just made this. Used it in our quiche. IT WAS AMAZING!! My family used regular crust and everyone including me who made it couldn’t tell! Thank goodness we had different kinds of filling. It has been the best can’t tell the difference recipe EVER. Thank you please more recipes with Lupin and Oat fiber.
Can you explain how you made the quiche beginning with getting the dough ball out of fridge? Please?? Lol
This was perfect! I've been looking for a good pie crust recipe using lupin flour, and this was absolutely it! I worked it just like I do my regular wheat flour pie crust. I froze my butter (I keep butter in the freezer specifically for pastry dough), grated it, then just tossed it in the dry ingredients until it was roughly mixed. Added my ice water gradually until the mixture stuck together, rolled it up in plastic wrap, and let it chill. I made hand pies with the dough with no mold, and they were perfect.
@E. s. Did you bake or fry your pies?
@@lcanton9146 I baked them. I considered frying them but hadn't gotten around to it, so thanks for the reminder! I'll try that next time!
@@e.s.1068 Thanks..and you’re welcome! ☺️
I thought I binged all your best recipes then ANOTHER one pops up! You mean I can have pot pie again?!?!? It's one of our favorites! Konjac Root Powder makes a luscious, thick, delicious filling and wonderful gravies! Try bamboo fiber/flour in place of your oat fiber it's flavorless, lighter, fluffier and all around wonderful!
I just love you and your channel so uplifting!! You always try to be understanding, and acknowledge those who oppose, and stand in what works for you! I love it! In times like these it is just so refreshing, and beneficial to my keto journey to surround myself with nothing but GOOD vibes! Thank you, God bless you!!! P.S you look amazing!
This pie crust was awesome!
I love how great she looks!!! So inspirational!!
One of the main reasons folks decide to go keto is to improve our physique!💪💕Mental state is just a wonderful bonus!
I have been craving a flaky crust recipe that is low carb. Thanks for your hard work to help us all cook healthy and stay healthy.
We downsized in our RV and did the same thing. I started back sewing too after stopping for 15 years.🥰
Love you using gluten. I do not have a problem with gluten and it does make a difference in texture. I’ve been looking for this for a long time
As of April 2021, you're at over 11k subs. From 500 subs to over 11k. You deserve every bit of that growth. Keep it up! I found you not too long ago myself, and I'm a new sub. Glad to be a part of your community. Looking forward to more videos! 👏🏾👏🏾👏🏾
Thank you very much! Your recipes and you are a miracle!!
Thank you for this recipe. I am thankful for your channel. I haven't made this yet but I am planning to soon. I'm ordering a couple of the ingredients using your links. Thank you for sharing such wonderful recipes.
Hey, thanks! This is great because I was looking at both oat fiber and lupin flour. I'll go through your link. Yay, chicken pot pie!
I also want to make pizza dough for my mini pocket maker and I heard the lupin flour for is good for biscuits.
Used to use vital wheat gluten to make seitan as a meat substitute and used to add it to my bread back in the day. I don't think anything will substitute for gluten. I think it's an ingenious addition...if you are tolerant, which I think I am.
And....grating cold butter is great if you don't want to use the food processor!
Again, Thanks!!
Just found you chanel two hours ago and have been binge watching because of you using the lupin flour.
I've been preparing the lupin beans and have been looking for lupin recipes. Thanks for all you do and keep it up. Your new subscriber
Thanks for doing this recipe. Have been looking for a good low carb pie crust. Anxious to try it! Love your videos. Stay safe.
Ordered the fiber from your link. Looking forward to trying your easy recipe!
You are my angel. I’ve needed your Lupin recipes for a long time. I’m keto but cannot eat everything out of Almond flour anymore. I have lupin flour and all ingreds but only a couple to make anything keto
Get It GIRL!!!! CONGRATULATIONS!!!!!
lol 500 subscribers. Congrats on 16.5K!!!
Thank you!!!!!
I am new to Lupin flour, and this sounds interesting. Thank you very much
You made your 1000k! Im so excited for you! Keep it coming ma'am!
Thank you Shastity! 😊
Girl Im ready to see that apron! I haven't sewn in a long time either. I have 3 year old and I havent done much crafting of any kind. Then my sewing machin got pack in the storage house after the house flooded for hurrican Harvey. I made masks for my family by hand. I had the free time since I been off since the country shut down.
I’ll wear it in a future video. 😉
I just found you. Looks good and it says you have 3.66 subscribers, so WOW! Now you have 1 more.
Great recipe! Wish we saw the finished pie!
Go to her chicken pot pie vid. It’s there 😊
Great job! I made a turkey pot pie and the crust is flakey and fabulous! Thank you.
Hi. Was this recipe enough to make a bottom and a top crust for your pie?
I've been baking your recipes during quarantine! You are so awesome! Thank you for sharing your recipes!
500 sub's you at almost 15k now! Hell yeah.
I'm a newbie subscriber. I love you and I love your recipes! Thank you so much!!
Hi Jeanie! Welcome! Thank you for joining! 🥰
@@IDontSugarCoat It's my pleasure! i know you put a lot of hard work into your videos and we appreciate it. :)
I love your personality, so fun.
I love your videos. Thank you for sharing!
Yay !
I will be buying the lupin flour thru your link. Thank you.
It would have been more helpful to see the finished product, tho.
Holiday Blessings!
🤶☃🎄❄🎅
I love your recipes just found you recently now i'm trying to look at all of your videos!
can this crust be frozen for use at a later date? thanks. and your recipies are amazing.
I would like to know aswell 🙂
Me three. I’m going to cool it for 4 hrs in fridge, then roll out between sheets of baking paper/ parchment paper, then lay the whole thing flat on a flat tray and pop it in the freezer ready for use. I might even make several layers like the shop bought pre-packet pastry and see how I go. I’ll get back to you ☺️
I was so thrilled to find your channel and try your lupin recipes but you use vital wheat gluten in many of them. I eat keto foods due to my body not tolerating gluten, especially wheat. Is there a substitute for this ingredient for your recipes?
gluten adds structure to breads. you might be able to use some psyllium husk? It gets very gelatinous and stretchy when water is added...adding structure somewhat like gluten. Her bread recipe has 1.25 cups of vital gluten....i don't think that would work with psyllium husk. Eggs also help with structure, so maybe that could help, too?
For pie crust, traditionally a medium level of gluten flour is used to get a tender, flaky crust. Since she's using 1/4 cup gluten, maybe this would be a good opportunity to experiment with psyllium husk? (cakes are recommended to use very low gluten flour, bread very high gluten flour)
Try using sour cream or cream of tarter powder in place of vital wheat gluten
This looks wonderful. Thank you for sharing.
i love your videos it is so detailed and well explained. keep up the good work
I love you…..wish I could spend the day with you learning how to cook like you
Can you please do a substitution chart for using lupin? THANK YOU FOR ALL OF YOUR RECIPES, THEY'RE AWESOME!!!!
🌺 Lord you look good!
Love your recipes, thank you!
Love the recipes! So helpful! Love your channel!
Thank you! 🥰
Looking forward to trying the new oat fiber because I hate the taste of the Anthony's
I'll be ordering this one too. I got the Anthony's first and was so excited to try a pancake recipe I found. Took one bite and nearly gagged! Gave the pancakes to the chickens and have been afraid to use it again! Now I know it's not me and I'll try this brand! I can't wait to try this recipe for a quiche I want to make!
cant wait to try it!
Love your videos! So glad I have found you for my Keto journey! I did the same thing you did! I needed material to make some masks for my family..I had to wait outside for almost 2hrs too....was hot that day....the only warm day we had this spring! I live in Iowa! I haven’t sewed for a long time....was very rusty....broke a needle..never had that happen before! But I managed to get 4 made and I want to make some extra ones for my pregnant DIL...especially when she goes to the doctor’s office! Love your videos!
Hi! Welcome! Thank you so much! 🥰
just ordered oat fiber 1 lb from your link i want to try it so i just ordered one pound have been using anthonys which is good too but this sounds good to me right now thanks again
Great recipe, thanks..!! I've scrolled through many comments, trying to find out how long you would need to bake it: as a pre-baked single pie crust or as a base crust for quiches or pies like that..
Did you get an answer? Does this make a top and bottom crust?
I'm looking for that info too. I wish she demonstrated that portion to see how it rolled out. Did she need to use parchment paper etc?
Hi Teresa! Sorry I haven’t seen this thread of comments until now. This crust is very versatile and it would depend on what type of recipe you are using it for. One way you can bake this is at 350F for 10 to 20 minutes, depending on your oven. You may want to dock it or cover it with aluminum foil and weigh it down with baking stones. It just all depends on what you are doing with it. I hope this helps. 😊
Hi Fury! I would suggest making a double batch just to make sure you have enough for whatever your pie size may be. 😊
@@IDontSugarCoat I'm wanting to make a mock apple pie. Have you tried chayote squash? It makes a very good apple replacement. I love your lupin recipes and all that faux apple pie needs is an excellent crust
Nothing is any different for us during the quarantine, except the kiddo has off school. We are both still working.
You are so cute....cannot wait to see your apron!! Hopefully you will post more videos soon!
Anthony's oat fiber has a strong flavor.
Have you tried doubling recipe? Does it work okay? Thanks for your great videos and recipes.
I loved the recipe, I'm from Argentina and I can't get oat fiber here. . . how can i replace it? Thank you
Do you have a recipe for chaffles
What could you substitute the wheat gluten for? Do you think xanthium gum might work?
Hi Joyanne! Welcome! You could try that. I would suggest dividing the portion of vital wheat gluten equally between the Lupin flour and oat fiber then add 1 tsp of xanthan gum and see how that works. 😊
Where can I get Lupin semolina so I can try your pasta recipe? Do you have a link?
Howdy,
New subscriber here! I'm loving that your using lupin flour!!! I can't eat the vital wheat gluten. Do you know if there are any substitutes?
Thanks in advance.
Kristin
At what temperature and for how long do you bake it?
New subscriber here and loving your videos! ☺️
Hi Jennifer! Welcome! Thank you for subscribing! 🥰
I made the crust yesterday to make a pot pie but didnt have enough time. Windering if anyone has tried freezing this dough yet, or has anyone used it after it being in the fridge for a day or two?
Hi Samaya, love your videos but today I must say it was a little difficult to go through the NT video. I kept fast forwarding it I don’t know what it was girl, but sometimes people like short videos, straight to the point without too much talking to confusing and for some reason today I just could not watch the whole video, I don’t know I think maybe if you could just cut a bit short the stories that would really help. Thanks Samaya. Love you girl.
so what did I do wrong? I made this, followed the instructions pretty exactly. The crust came out rather grainy and was not cohesive after baking. I almost feel like it needed an egg as a binder
Just a friendly FYI to the viewers; I made this finally, today, and thought I could fry it. No idea why but I think it's because of a another channel that has a similar dough recipe but presents the videos in a way that I can't absorb information. She fries hers. Anway, this disintegrated in the oil. I'm baking the rest and boy do I hope it works out because i'm darn hungry.
Wonder if you can use crisco? It has always made the best flaky pie crust. I miss Texas and my suthern roots so bad! Moving to Washington state was like moving to a foreign country. So glad I found your channel today!
Crisco is nasty. Do not use that. Use lard or butter.
I also wanna know if you could just use the Lupin flour by itself.and add the egg yeast water, etc.
At what temperature would you bake this?
Yep, me too. New subscriber for about 4 weeks. There are 746 as I type this. I hope that number is followed by a few zeroes soon.
Just loved your bread recipe and am going to try the pastry one today, but could you please give the ingredients in both ounces and grams please
Hello: That's easy go to google and type convert cups to oz or grams:)
🙄 my problem is the obsessive use of 'cups' measurements that are absolutely not being measured in cups, like solid butter.
can this be done without vital wheat gluten? if so what substitute can be used
Can this dough used as a puff pastry replacement?
Hello ~ can I use other flour to replace wheat gluten flour?
Have you tried to freeze this crust? Either rolled out or in a ball?
Hi! Not yet. I only make it when I’m going to use it. If you try to freeze it, let me know how that works out for you. 😊
Yes! Please let us know how it worked out! 😊
Wow this was two months ago when you had 500 subscribers? Look at you now well over 3000 great! I’m Here to check out your lupin flour recipes I bought 7 pounds sweet Australian on sale! I make a killer cracker I’d love to share the recipe here maybe you can make it for your followers it’s simple
Great Recipe as usual. Do u think if a little Sweetener was added it could be made into a sweet pie crust for a Custard Tart? X
Hi Dawn! I’m not sure if it will make for a good tart crust because of the texture. However, I’ve got a tart crust recipe coming next week. 😊
@@IDontSugarCoat oh your a star lol Will be waiting with baited breath been craving a nice Custard Tart for a while but non of the crusts have been that good esp not fat head ones 🤮 x
Oh that’s exciting, looking forward to that!
I don't have vital wheat gluten what I can use instead
Can you make a Peach Cobbler?
Can someone please tell me how much an American stick of butter weighs, preferable in grams. This is a plea I would make to all Americans. Please give us weights of solids in grams, liquids in millilitres (because sometimes precision matters) and temperatures in Celsius.
Just saw this, one stick is 113.5 grams.
hi I am new to the channel and very happy you are wonderful and joyful person thanks for doing this recipe can you please give me the recipe by the gram because i find difficult between the cup there 240 others 250 this make me confused another issue is the stick butter there 100g others 134g please please please can you give by grams thank you very much .Dr/Sabah
Hi, does this freeze well?
Is vital wheat gluten truly keto tho? I've been reading different views on this. If it is I'll try recipe and some of yr other ones.
Ketosis occurs if your carbs are low enough. Where those carbs come from doesn't matter. The only reason to avoid certain foods would be allergies or inflammation, which is going to depend on the person.
@@idyllicacrylicsjulieb4328 yeh, VWG knocks me straight out if ketosis. I absolutely do NOT believe the carb counts on the back of some packaging anf there's no way to check. I'd be very suspicious if the carb counts on two brands of oat bran differ by much.
I have also been sewing masks....going to definitely try this recipe. Thank you love from Italy 😷😘
You roll it out... does it make two pieces for a top or just a bottom pie crust? I’ve never made pie crust before...going for mushroom and spinach quiche
Hi Fury! It depends on the size of your pie. You may need to double the recipe.
I have not subscribed yet, but I have been driving viewers to your channel because of your diedre's bread lupin flour adaptation. Everywhere there is a keto bread, I say go to "I dont sugar coat"....it is diedre's bread but better...so close to regular white bread. I have made it 3 times....even tonight I used it to make a fried egg sandwhich.
But people should know that not all Lupin flours are equal.....I used Ecoideas organic (👍) for my first one...then used Lupina for my second (👎)....my third was a hybrid of both brands because I cannot waste it.
I have since order 4 packs of the ecoideas organic because the flavor is better.
I made a homemade hamburger with a lupin flour bun.....I thought I died and went to heaven.
I want to make nigerian meat pie....maybe this pastry will work.
Fathead dough is so last week compared to this lupin adaptation.
Big Bertha thx Bertha. May I ask where you get Ecoideas flour? From what I can tell it is made in Canada and when Amazon says “Notta and we don’t know when”, I’m usually out of luck! I do agree with your thoughts on Flathead! Many thanks.
@@Lsutube963 ...... so Ecoideas is in Canada...but the Lupin flour is imported from Europe. Australia has great Lupin products as well....but it will take forever to get here. Ontario Nutrition carries Lupin flour, but it is Lupina brand.
I bought mine from Amazon.ca but they have been out lately.
Ecoideas will sell directly to you and you can just pay the shipping.
Are you in Canada?
Recipes great...really great...kill background noice...music
What is lupin flour please?
Did i miss the how long to back if needed the crust to be pre baked
In her pot pie video she pre bakes for five minutes.
I use lifesource oat fibre as well. I won't buy anything else, its the only one I've found that has hardly any taste or smell.
My dough turned hard as a rock in 4 hours. What did I do wrong?
😕😕😕
Disappointed that this isn’t gluten-free. It sounds wonderful!
Do you know what would be #earthSHATTERING?
Would be incredible if you brought us #StandMixer & #FoodProcessor kneaded #KetoDoughReipes (featuring #LupinFlour & #VitalWheatGluten) for:
#PuffPastryDough
#Bread dough
#PieCrustDough
#ChicagoDeepDishPizzaDough
#Doughnuts
#Cobblers
We could probably cut the prep times down by half for most everything. :-D
Hi where is the rest of this, you have not shown us the rest of the process making a pie to the finish.
Hi Sonia! There is a video where I use that crust to make pot pies. But this video is just to show how to make it. As far as cooking, it depends on the recipe you want to use it with. Some recipes require the crust to be pre cooked and some recipes don’t. I hope this helps. 😊
Do you have to use the wheat gluten?
Did you actually listen to her discussion?