If you get in a hurry and cut it too early, it may break apart some. Before serving the pie, allow it to cool down properly, so it’s easier to slice.If the filling needs to bake a little longer than normal, you can always cover the edges of the crust with aluminum foil, so it doesn’t get too dark. If you do, it will obviously burn or be too dark to enjoy. However, when it comes to crust, it’s vital to use cold butter, so it mixes properly. So many recipes call for room temperature butter, and it’s almost second nature to set the butter on the counter before baking. This is the second most important thing after making sure to process the dough until it forms a ball. However, in case you haven’t baked a lot of pies, I wanted to point out a few things. I honestly don’t think I have ever made an easier pie crust than this 3-ingredient crust. Nut-Free - Sub in sunflower seed flour to make a nut free low carb keto pie crust. Savory Pies - If you are planning to use this for savory recipes you can add some garlic powder, onion powder, or a spice blend. If you want you can add a tablespoon or two of egg yolk or beaten egg. No-Bake - If you are looking for a recipe that is no bake just click here: no-bake keto pie crustĪlmond Meal - Almond meal will make the crust darker but can work in place of super fine almond flour, if needed.Įggs - Adding eggs will make the crust chewy instead of crisp and flakey. Spices - Add a bit of cinnamon, ginger, nutmeg, or pumpkin spice for more flavor. Sweetener - If you like sweet pie crust replace a tablespoon or two of the almond flour with a 1:1 sweetener such as allulose, erythritol, or xylitol. Vanilla Extract - Adding a dash of vanilla is a nice addition. The keto pie crust dough needs to be processed longer. After troubleshooting with them the same conclusion has happened every time. " The absolute most important part of making this low carb pie crust is processing the dough long enough in the food processor." Over the years I've had several of my readers say that the dough was too crumbly. Step Two: Press into a pie plate or pie plate. This helps the pie crust dough stick together. The food processor breaks down the almond flour further releasing the natural oils from the almonds. After a minute or two (or three) of processing on high, it starts to come together in a ball. The absolute most important part of making this keto pie crust is processing the dough long enough in the food processor. Step One: Process the ingredients in the food processor until they come together and look like wet sand. Water - Just a bit helps the keto pie crust dough come together. If you use unsalted butter please add a pinch of salt. I recommend using butter-flavored or refined coconut oil or ghee. Coconut flour will help to soften the nuttiness of almond flour because it's naturally drier and absorbs more moisture than nut flours.īutter - I use the store-brand regular salted butter most of the time. It has a flavor of mild depth and provides a tender crumb in cakes, cookies, biscuits, and keto pie crust.Ĭoconut Flour - A little coconut flour goes a long way. It is one of my go-to keto recipes for anytime I need a crust.īlanched Almond Flour - I have learned to enjoy almond flour in baked goods. But the best part of this keto pie crust is you can use it with either method! And this easy crust recipe is also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly. I like to press out dough with my fingers much better than having to roll it out. The rolling pin mentioned was my grandmother's and whenever I use it I think of her. It's kind of funny that I chose a rolling pin for my blog header image since I'm not really a fan of rolling out dough. By subscribing, I consent to receiving emails.
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