I have been making this butter pastry dough of Ina Garten’s for years, but when my husband developed diabetes, I needed to find a way to do pastry for holidays in a low carb (for him) and preferably, gluten free (for me) version. The inspiration for this recipe was the gluten-free all butter pastry dough from Salvation Sisters. If you don’t need to eat low carb, try theirs out!
2020: I have updated this recipe using the new King Arthur Grain-free Paleo Baking flour, a superb flour substitute.
1-1/2 c King Arthur Grain-free Paleo Baking flour*
1 tsp monkfruit sweetener or swerve sweetener
1/4 tsp baking powder
8 T cold butter
1 tsp apple cider vinegar
1/3 c to 1/2 c ice water
Blend baking flour, sweetener and baking powder together. Cut in cold butter . With a fork, stir in apple cider vinegar and ice water until dough holds together. Wrap and refrigerate 1 hour before rolling out, or wrap and freeze to use later. Makes enough for one single crust pie or 6 4-inch tart shells. Any leftover can be frozen if well-wrapped.
*Another low carb flour substitute can be used if desired, just add 1 tsp xanthum gum with the sweetener and baking powder. King Arthur has quickly become my favorite.
9 g carbs per 1/8 recipe.
Gotta try this! My folks are both diabetic and gluten sensitive. If they like this I will be the happiest daughter around! Thanks!
I hope you like it!
So happy I found this recipe, can’t wait to try it! I’m not the best at baking, so I’m not quite sure, but is this a crust that needs to be baked and cooled prior to filling?
I hope you like it!
The crust substitutes across the board for a regular flour-based pastry. So follow your recipe instructions.
What’s the best way to bake this as a custard pie? Is it best to par bake it before I put in the liquid?
Hi Sharon, I apologize that I have not baked a custard in this pastry before, but if you do and have suggestions from your experience, please do let me know, thank you.
What does T mean in 8 T cold butter?
Thank you!
Hello Yelena,
T = Tablespoon
tsp = teaspoon
Please let me know if there is anything else I can do.
Thank you!!!
That would depend on what the filing is. Follow the rest of the recipe just substituting the recipe for the crust
Have you or anyone tried Bobs redmill 1 to 1 flour
I have not tried it yet as it is relatively new to the low carb scene. But I have it on my list to try. Thank you for the suggestion!
I have used Bob’s 1-1 and it works well
I use it all the time and it is a great gluten free flour, but it isn’t a grain free flour or particularly low carb.
If your Celiac or gluten allergy you can’t use the suggested flour blend. Per their site:
Allergen Information: Manufactured in a facility that also processes eggs, dairy and wheat.
Thank you for your helpful input J!
Can almond flour be substituted for the King Arthur flour? Pies are one of my favorite things to bake. Since going keto I’ve stayed away from baking them.
Thanks in advance!
I haven’t tried it with almond flour. If you do try it, let me know how it turned out!
No! I tried….
You can probably use almond flour if it’s blended with some tapioca starch and xantham gum, which will help it bind together. You will have to experiment with amounts to get the blends right though!
Have you tried using almond flour for this recipe? Thanks
I haven’t tried it with almond flour. If you do try it, let me know how it turned out!
Can you use a dairy-free butter?
I haven’t tried it with that, so I am not sure. If you do try it, please let me know how it worked!
I think you need to recalculate the carbs in this recipe. There is a huge disconnect between your carb count and King Arthur’s.
I recalculated the recipe using https://www.verywellfit.com/recipe-nutrition-analyzer-4157076.
All the carbs come from the King Arthur flour. The net carbs per recipe is 72 g, per serving though (1/8 of recipe) is 9 g net carbs.
Do you know all nutritional information? And to be sure, 9 grams per recipes as stated or 9 grams per serving of carbs. Thanks. Excited to try!
I recalculated the recipe using https://www.verywellfit.com/recipe-nutrition-analyzer-4157076.
All the carbs come from the King Arthur flour. The net carbs per recipe is 72, per serving though (1/8 of recipe) is 9 g net carbs.
This is 72 carbs per the recipe. I’m confused how you came up with 9 per recipe?
I recalculated the recipe using https://www.verywellfit.com/recipe-nutrition-analyzer-4157076.
All the carbs come from the King Arthur flour. The net carbs per recipe is 72, per serving though (1/8 of recipe) is 9 g net carbs.
It is 72 per recipe, cut the pie into 8 pieces so each piece is 9 carbs.
Excited to try this! Maybe change the end of the recipe though where you have 9 gr. Of Carb PER RECIPE to reflect what you found in the calculator which is 9 gr.. PER SERVING.
Thank you for the suggestion Mimi Alexa, I hope the recipe works for you.
Can’t anybody just say, “thank you”….I’m on Keto regime and will try. Thank you.
Thank you, I hope it works for you.
Thank you so saying this!
Hi
What temp?
How long?
Hello Gosha, please follow your pie recipe directions for baking your pie crust; some recipes call for unbaked, and some for baked. Please do come back again!
Can I use gluten free flour? The one I have is Bob’s Red Mill 1 to 1.
Yes, and please come back and let us know how it turned out!
Hi, can you use regular sugar and if so how much?
Hi Ann, to use regular sugar, use Ina Garten’s recipe linked at the top of the post:
http://alittleperspective.com/butter-pastry/
To make it gluten free and still use regular sugar, use the Salvation Sister’s original recipe linked at the top of the post:
http://www.salvationsisters.com/2014/11/absolutely-delicious-all-butter-pie.html
Hi, there is a line drawn through the ‘King Arthur flour’, in your recipe. Did you find another flour to use?
I’m a little confused!
Deborah
The link was crossed through, it turns out, because it is broken on King Arthur’s end. I searched their website, and even though they have recipes posted using it, with links to the shop, their links are broken too. So I have unlinked it for now. Other readers use Bob’s Red Mill, and I am going with that too until the King Arthur flour is back.