keto - low carb (gluten-free) pie crust
Whip it up easily, roll it out, and make yourself some pie... Sweet or savory pie!! If making a dessert pie, add tablespoon or two of erythritol or sugar substitute of choice. If making a savory chicken pot pie, forget the sugar but maybe add garlic powder or Italian seasoning. The possibilities are endless and guilt-free! When rolling out crust, use parchment or wax paper. Given the lack of gluten, the crust is more fragile and may break if not handled carefully. Roll it out between two sheets of parchment / wax paper.
prep time
cook time
method
Bake
yield
Ingredients
- 3 cups mozzarella cheese, full fat
- 2 ounces cream cheese, full fat
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup coconut flour
- 1 tablespoon pysillium husk
- 1/4 teaspoon salt
- 2 tablespoons water, room temp
How To Make keto - low carb (gluten-free) pie crust
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Step 1Melt mozzarella cheese and 2 oz cream cheese in microwave for 1 minute, stirring after 30 seconds.
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Step 2In separate bowl add egg whites + 1/4 tsp cream of tarter. Using a mixer mix until the egg whites peak. Set aside.
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Step 3In separate bowl add coconut flour, psyllium husk and salt together.
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Step 4Fold in egg whites.
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Step 5Add cheese mixture and room temp water and knead until blended.
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Step 6Cut dough in half. Set aside 1/2 and roll out the other half and put in pie pan.
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Step 7Bake till light brown.
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Step 8Remove from oven. Add filling of choice.
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Step 9Roll out top crust and place on top of filled pie.
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Step 10Bake 40 mins @ 350° or until golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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