It's a delicious way to incorporate red currants into baking. To Make Dough: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Roll out dough and put into a springform pan.
Preheat oven to 325 degrees F (165 degrees C). Roll out dough and put into a springform pan. Bake in oven for 25 minutes, or until golden yellow. To Make Filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornstarch; beat for 5 minutes. Fold currants into mixture and pour into pie crust.
Drape dough over a 10-inch pie plate; transfer to refrigerator to chill, about 30 minutes. Whisk together the egg and milk to make an egg wash; set aside. In a medium bowl, mix together currants, raspberries, tapioca, lemon zest and juice, and granulated sugar. Once fruit is coated, turn out mixture into pie pan.
The addition of other ingredients such as protein isolate, unsweetened coconut, ground golden flax, gluten-free baking mix, or oat fiber can not only improve taste and texture, but also improve performance. Low carb pie crusts are the perfect gluten-free accompaniment to any low carb pie filling.*.