8 servings
Crust
2/3 c. + 2 T. shortening (I used crisco green with no trans fats)
1 1/2 c.
Carbalose flour
1/2 c.
Resistant Wheat Starch 75
4 T. + 2 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in
water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.
Roll
out between 2 lightly dusted(WPI 5000) sheets of wax paper.
(4.5 carb per serving for crust)
Filling
6
-8 cup zucchini
4 T lemon juice
4 T
wheat protein isolate 5000
1 1/4 cup sweetener
2t cinnamon
dash of salt
(1.5 carbs per serving for filling using sweetzfree, 5.5
carbs using granular
splenda)
Peel, remove seeds, slice zucchini into a large mixing bowl.
Toss with lemon juice and salt.
Mix
flour, sweetener, cinnamon and add to zucchini.
It will be runny.
Pour into an unbaked pie shell and dot w/
pads of butter.
Add top crust.
Bake at 350 for 55 min.. or until golden brown..
(6 carbs total per
serving using sweetzfree 10 carbs using granular splenda)
