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Candace’s Pie Crust  |  Vegetable Day

Makes 1 serving – uses 8 oz of your daily vegetable allowance (count filling separately)

Ingredients
  • 1/4 cup water chestnut flour (Singoda flour)
    • water chestnut flour, not chestnut flour
  • 1/4 cup Splenda or other zero-calorie sweetener
  • 1 tsp vanilla extract
  • dash of cinnamon
  • 6 tsp water
  • dash of Molly McButter flavor sprinkles (optional)
  • PAM or other zero-calorie cooking spray
Directions
  • mix all ingredients in a big bowl
  • use hands to roll in a dough ball
    • sprinkle a little water if it starts to dry out
  • lightly coat dough ball with a little water chestnut flour
  • place the dough ball in the center of two pieces of plastic wrap
  • flatten the dough ball in the plastic wrap
  • spray a small pie pan with PAM
  • lay the dough over the pie pan, molding to the pan
    • if you have leftover hanging off the top, you can make it look like a regular pie crust by molding a thicker layer around the edge
  • spray a little PAM inside the pie crust
  • bake in the oven for 15 mins at 350˚
  • use filling of your choice – Candace used both servings of Rebecca’s Practically Perfect Peach Cobbler
  • some other filling suggestions:
  • enjoy!!
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