This low-carb pie crust will inspire you to make lots of savory or sweet pies. I love how quick and easy this comes together! Bonus: you can make it ahead of time and freeze.
All Purpose Pie Crust
Approximate Carbohydrates: 7.8 per ⅛ of pie
Equipment
- Food processor Or medium bowl and wooden spoon
- Measuring spoons and cups
- Pie Plate I prefer glass; it heats up gently/evenly and you can see through it for doneness. Coat with cooking spray or butter
Ingredients
- 1 Cup Carbolose Flour Available online. Or substitute with white flour which will increase to 15 carbs per slice. I prefer Flourish All Purpose Flour. It has less carbs and 5X the fiber than regular white flour which helps to slow the absorption of glucose.
- ½ Cup Almond Flour
- ½ Cup Cold Butter Cut into cubes
- 2 Cold Eggs
- 3 Tbsp Ice Water
Instructions
- Set oven temperature according to your pie instructions.
- Gather all ingredients and tools to save you time!
- Add butter, flour, almond flour, and eggs into food processor.
- While processor is on, pour in 1 tbsp of cold water at a time from the top until a dough ball is formed. Be patient, it will form! If using a bowl, mix well with a spoon or pastry cutter and form into a ball. You can freeze the dough ball in a ziplock bag if making ahead.
- With your hands and the back of a measuring cup, gently press the dough into the bottom and sides of the pie plate. Use the back of a fork to crimp edges.
- Fill with your favorite pie or quiche filling. Option to bake just the crust with no filling at 350F for 20-25 minutes for a cold pie filling.
- Follow your usual baking time for pie filling. Check the crust for doneness 10-15 minutes beforehand. If the crust is golden, cover with foil until pie filling is done.
- Let cool before slicing. Here is a piecrust for quiche, so good!
