• Lori @ Laurel of Leaves

    posted on November 21, 2011 at 11:40 am

    Wow–Amy, you are a baker extraordinaire! I recently made a pie crust with spelt flour & butter that turned out well, but I’ve just learned so much from reading this post. Thanks for all the tips!

    [Reply]

    Amy Reply:

    @Lori @ Laurel of Leaves, You’re so sweet! Pie crust is one of those recipes that’s so simple it’s easy to mess up. You can do so many different things with pie crust once you have a good basic recipe.

    I am sure that spelt works great…I just can’t eat it. I’ve heard it makes incredible bread too.

    Happy Thanksgiving & Hugs,
    Amy

    [Reply]

  • Erin

    posted on November 21, 2011 at 12:20 pm

    This looks great… I’m excited to try it. My one question is, can I leave out the psyllium husks? I don’t think I’ll have time to pick that up before Thanksgiving. Can I substitute ground flax seed? Thanks!

    [Reply]

    Amy Reply:

    @Erin, You can try it but I don’t think the results will be the same. You might be able to find psyllium husks in the bulk section of your local health food store.

    [Reply]

  • Jeanie

    posted on November 21, 2011 at 2:04 pm

    Amy,

    I think you are a genius for thinking to use psyllium husks in pie crust! It does bind things together in the area of our bodies that we need it too! lol
    I will give this a try! Your pumpkin pie looks good!
    How are you feeling? I’m sure your baby is growing healthly and strong with the wonderful way you are feeding him or her!
    Have a Blessed Thanksgiving!
    Jeanie

    [Reply]

    Amy Reply:

    @Jeanie, Thanks for asking, Jeanie! Yes, the baby is growing and kicking like crazy. He is moving around so much. It’s an amazing feeling.

    I hope your Thanksgiving is full of love and joy!
    Hugs,
    Amy

    [Reply]

  • Jeanie

    posted on November 21, 2011 at 2:07 pm

    I love the sound of a marble pastry board! That would be Awesome thing to own!

    [Reply]

  • christine

    posted on November 21, 2011 at 4:03 pm

    It’s always useful to have a good pastry recipe – I haven’t used the husk before, I’ll have to look out for it. The pie looked heavenly.

    Hope the baby is kicking well:)

    [Reply]

  • Lexie

    posted on November 21, 2011 at 4:34 pm

    Oh goody! Another pie crust recipe for my arsenal. Love the addition of psyllium. I must try that : )

    [Reply]

  • Teresa

    posted on November 21, 2011 at 6:11 pm

    Hi Amy,
    The pie looks so good! Did you use the pumpkin pie recipe from your book?

    [Reply]

    Amy Reply:

    @Teresa, Yes, I used the pumpkin pie recipe from my book and added 1/4 cup agave nectar. You could also use 1/4 cup honey or maple syrup.

    Happy Thanksgiving!
    Amy

    [Reply]

  • Maggie

    posted on November 21, 2011 at 7:01 pm

    Such great tips Amy, thanks! I had no idea about leaving chunks of fat! Now I am really craving pie…xo

    [Reply]

  • Kim (Cook It Allergy Free)

    posted on November 21, 2011 at 10:33 pm

    Great ideas here, Amy. I really like the idea of the psyllium. I had never thought of that!! I will totally try that this season. ;)

    [Reply]

  • michelle sedtal

    posted on November 25, 2011 at 2:35 pm

    Amy, I made this crust for my Sweet Potato Pie and it was great! So much better than the GF Frozen pie crust. Also, instead of brown sugar in the pie, I substituted palm sugar. No one knew that they were getting a little extra fiber and a low glycemic sweetend pie.

    [Reply]

    Amy Reply:

    @michelle sedtal, What a great idea!! I love coconut palm sugar. Glad you like the crust….we love it! It’s so easy to work with, isn’t it?? And it tastes great….even days after baking the pie.

    Thanks for sharing!
    Hugs,
    Amy

    [Reply]

  • Angie

    posted on June 21, 2012 at 2:28 pm

    Do you know if it would be a problem to use ground psyllium husks instead of whole ones? I’m not sure if it would be necessary since I’ve never used them before and don’t know what happens to them during baking (i.e. do they break down/dissolve?). My husband has problems digesting small seeds.

    Thanks!

    [Reply]

    Amy Reply:

    @Angie, I don’t think it would make too much of a difference. Whole psyllium husks are still pretty small, though. They don’t dissolve during baking.

    What are some things your husband can tolerate?

    [Reply]

    Angie Reply:

    I know seeds like those in raspberries, blackberries, and sesame seeds give him problems. Also flax seeds unless they’re ground really well.

    [Reply]

    Amy Reply:

    @Angie, I am not sure if he’d have trouble with psyllium husks or not. You can use xanthan gum instead – I would start with 1/4 teaspoon and see how that works.

  • Michelle

    posted on October 26, 2012 at 5:19 pm

    Amy, This looks delicious!!! I just bought some guar gum because xanthum gum contains corn (which I didn’t know)… I’m just learning. So, instead of going and buying more things, could I use the guar gum you think instead of the psyllium husks? I really, really want a pumpkin pie this year. This will be my first holiday season being on a restricted diet… and it’s hard!! Yikes!! :)
    Thank you,
    Michelle

    [Reply]

    Amy Reply:

    @Michelle, Sure – I have a pie crust using gums here: http://simplysugarandglutenfree.com/french-apple-tart/

    It’s a little more difficult to work with but it’s delicious.

    Have fun!

    [Reply]

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