KETO RECIPE
Gluten-Free
Dairy-Free
Egg-Free
No Added Sugar
Contains Nuts
Vegetarian
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Ketolicious Pie Crust
A moist pie crust that doesn't crumble as soon as you cut into it. It has a buttery flavor and doughy texture.
Equipment
- Pie Dish
- Small Saucepan
- Large Mixing Bowl
- Small Mixing Bowl
- Mixing Spoon
- Parchment Paper
- Fork
- Rolling Pin + Board
- Measuring Cup
- Measuring Spoons
Ingredients
BINDER
- 3/4 tsp Arrowroot Flour
- 2 tbsp Water
EGG REPLACEMENT - REPLACES 1 LARGE EGG
- 1 tsp Vegg Baking Mix
- 2 tbsp Olive Oil
- 1 tbsp Water
WET INGREDIENTS
- 1/4 tsp Apple Cider Vinegar
- 2 tbsp Miyokos, Organic, European Style Cultured Vegan Butter Or Cream Cheese
- 4 oz Kite Hill Cream Cheese Or Butter
DRY INGREDIENTS
- 1 cup Almond Flour Super Fine
- 1/2 tsp Salt
- 1/2 tsp Psyllium Husk Powder
- 1 tbsp Flax Seed Powder
Instructions
PREPARE THE BINDER
- In a small pot or saucepan, mix the Arrowroot Powder with the Water.
- Heat the mixture up until it becomes gelatinous.
- Remove from heat and place to the side.
PREPARE THE EGG REPLACEMENT
- In a small mixing bowl, Combine the Vegg Mix with the Olive Oil and Water.
- Mix until the ingredients are completely combined and form a heavy liquid.
COMBINE THE WET INGREDIENTS
- Add the Binder, Apple Cider Vinegar, Miyokos Butter, and Kite Hill Cream Cheese to the Egg Replacement.
- Mix until it becomes a uniform, thick consistency.
COMBINE THE DRY INGREDIENTS
- In a large bowl, combine all the Dry Ingredients (Almond Flour, Salt, Psyllium Husk Powder, Flax Seed Powder)
COMBINE THE WET AND DRY INGREDIENTS TO MAKE YOUR DOUGH
- Add the Wet Mixture to the Dry Ingredients in the large mixing bowl.
- Mix together until the ingredients combine to form a uniform and doughy consistency.
PREPARING YOUR PIE CRUST
- Preheat your oven to 350°.
- Cover your Board with Parchment Paper and smear a dab of Olive Oil on it to keep the dough from sticking.
- Coat your hands with Olive Oil, pick up the dough, and kneed it in your hands until the dough is a smooth and pliable ball.
- Place the dough-ball on the parchment paper.
- Put another piece of parchment paper over the ball of dough.
- Roll the dough ball between the pieces of parchment paper until the dough is your desired thickness.
PLACING YOUR CRUST IN YOUR PIE DISH
- Cut a circle of parchment paper to fit the bottom of your pie dish.
- Take your pie crust and lay it inside the dish. (Depending on your environment, your dough may be a bit crumbly. Don't worry about it. Just press the crust into the pie dish the best way you can. Once cooked, the crust will not be as crumbly.)
- Poke a few small holes in the bottom of the pie crust.
- Bake for 5 minutes 350°.
Notes
Please Note: If you would like to refrigerate or freeze your pie crust and save it for later, you can. Just place the dough ball into a sealed container and store it in your fridge or freezer. When you are ready to use it, you will simply need to bring it back up to room temperature and knead it until it's pliable again.
Nutrition
Calories: 234kcalCarbohydrates: 6gProtein: 6gFat: 22gSaturated Fat: 4gSodium: 353mgPotassium: 3mgFiber: 3gSugar: 1gCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!
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Allergen Notice: Although I’ve made every effort to find quality, gluten-free, and allergen-free products, manufacturers will sometimes change their recipes or manufacturing practices. Therefore, please confirm that the ingredients you purchase are, indeed, free from unwanted allergens.