Carbquik Recipe: Pie Crust


2 1/2 Cups CarbQuik
6 oz by weight of fat of choice, lard shortening or softened butter
Ice cold water as needed appox, 1/4 cup
pinch salt


Rub the fat into the CarbQuik very quickly, using a light touch. Tossing the fat and CarbQuik together until a coarse crumb is reached.
Mix together the ice water and salt, and sprinkle it over the CarbQuik mixture gradually. Combine using a few strokes until a mass forms. Gently gather the dough into a smooth ball. Flatten into a disk. Divide the dough in two pieces. Wrap the dough in plastic wrap, and refrigerated for at least 2 hour-24 hours. This process conditions the dough by allowing the CarbQuik time to absorb moisture and for the gluten to relax.
Pie dough will keep for 2-3 days in refrigerator or 1 month in the freezer.

This recipe contributed by: Chef Gregory Pryor

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