All Purpose Pie Crust

Approximate Carbohydrates: 7.8 per ⅛ of pie

Course Brunch, Dessert, Lunch

Cuisine American

Keyword Almond flour, Butter, Carbolose Flour, Eggs, Pie, Pie Crust, White Flour

Prep Time 20

Servings 8

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

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

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!