Name: Low GI Pie Crust with Companion
Prep time: 5 min
Yield: 6 servings
Ingredients: 150 g of spelled flour T150; 50 g of hulled barley flour; 1 egg; 5 tablespoon of olive oil; 1 teaspoon of salt; 60 g of little Swiss; 2 tablespoon of water

Low GI Pie Crust with Companion

Recipe taken from the website https://lesdelicesdekarinette.fr/2022/10/18/pate-a-tarte-brisee-ig-bas-companion-ou-pas/ A basic recipe for low GI or healthy savory pie crust. I haven't bought pie crusts for a long time, as they are easy and quick to make, especially with the Companion. Made with healthy ingredients, it will be your ally for health and weight loss! This crust does not contain butter or refined white flour, which sets it apart from the classic version. I used whole spelt flour and hulled barley flour, but you can use only whole spelt flour (T150) or only whole wheat flour (T150). SO IF YOU DON'T HAVE HULLED BARLEY FLOUR, no problem! Hulled barley is very interesting because it has a very low GI, and spelt is interesting from a nutritional standpoint, but whole wheat flours are still a good alternative! LOW GI FLOURS can be purchased at organic stores, and they are increasingly available in the organic sections of supermarkets, especially spelt flour and semi-whole or whole wheat flour.

Companion

Course: Other

Preparation time: 5 minutes

Rest time: 15 minutes

Instructions

1. Place all the ingredients EXCEPT the water (which will be used to bind the dough) in the robot's bowl fitted with the kneading/crushing blade.
2. Mix at speed 6 until the ingredients are combined, about 1 minute. Then add 1 tablespoon of water through the chute to bind everything together. Mix at speed 8 until the dough is well combined, about 30 seconds. Note that you may not necessarily obtain a ball of dough, which is normal (but if the dough doesn't bind at all, add 1 tablespoon of water. The amount of water varies depending on the flour's absorption).
3. Transfer the dough onto a floured work surface and work it for just a few seconds to form a ball. LET THE DOUGH REST in the refrigerator, covered with plastic wrap or in a bowl covered with a plate (to avoid using plastic), so that it doesn't form a crust. Just the time it takes to prepare the ingredients for your savory pie, 15 minutes is enough.

Notes & Suggestions

Once rolled out, remember to prick your pie crust with a fork to prevent it from puffing up during baking.
Also, consider greasing your pie dish or using parchment paper to easily remove the crust.