Pie Crusts
This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.
DIRECTIONS FOR SINGLE LAYER CRUST
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven to 350F or 180C.
3. In a bowl, mix the dry ingredients until well combined.
4. Add the cold cubed butter and use your hands to mash them into small pieces. Then switch to flatten the dough between your hands. The thin sheets of butter created will melt as the crust bakes and it produces steam which pushes the flour around them and that is how we get the flaky layers.
5. Add the eggs (and/or cold water for certain recipes) and mix until it becomes a dough.
6. Place dough on a greased 9" or 23 cm non-stick pie pan with a removable bottom. Spread the dough evenly. Then prick some holes with a fork and freeze dough for 15 mins.
7. After the dough has been chilled, place a parchment paper on the dough and fill with any suitable weights. Blind bake for 15 mins, then remove the paper and weights. Cover the pan with foil to prevent over browning of the edges. Bake for another 15 mins.
8. Fill with any of your preferred fillings and bake according to your recipe.
DIRECTIONS FOR DOUBLE LAYER CRUST
1. Preheat the oven to 350F or 180C.
2. In a bowl, mix the dry ingredients until well combined.
3. Add the cold cubed butter and use your hands to mash them into small pieces. Then switch to flatten the dough with butter between your hands to create flaky layers.
4. Add the cold water and mix until it becomes a dough. Divide dough into 2 equal portions. Wrap with cling wrap and freeze for 1 hour.
5. Roll the dough between 2 parchment papers until a diameter of 11 to 12" or 30 cm. Gently transfer the dough using the rolling pin onto the pan. Press dough into the edges of pan and trim off any excess so the dough is only slightly higher than the pan. Spoon fillings onto the crust then cover with the second layer of dough. In the video, I used the fillings from my Keto Chicken Pot Pie so you can check out the video here.
6. Pinch both layers of dough together to seal. Then pinch the edges to create a pattern.
7. Brush with egg yolks (omit for vegan option) and bake according to your recipe.
[Total Servings = 12]
NUTRITION INFO PER SERVING (SINGLE LAYERS)
ALMOND ALMOND & COCONUT ALMOND & FLAX COCONUT & FLAX
Total Carb 4.3 g 2.4 g 5.2 g 1.5 g
Dietary Fiber 2.1 g 1.2 g 4.1 g 1.3 g
Net Carb 2.2 g 1.2 g 1.1 g 0.2 g
Calories 167 112 151 54
Total Fat 15.7 g 10.8 g 13.8 g 4.8 g
Protein 4.8 g 2.8 g 4.5 g 2 g
NUTRITION INFO PER SERVING (DOUBLE LAYERS)
ALMOND ALMOND & FLAX
Total Carb 4.6 g 9.5 g
Dietary Fiber 3.3 g 8.9 g
Net Carb 1.3 g 0.6 g
Calories 161 221
Total Fat 16.4 g 20.5 g
Protein 2.7 g 6.1 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
