It occurs to me that I have nearly allowed pi-day to sneak up on me without preparing a pie recipe. I feel so ashamed. So, in an attempt to correct this error, I have been working on crafting a low carb pie crust.
My aim here is something that is super buttery, like, unnecessarily buttery, and that would compliment either a coconut cream or chocolate silk pie (because these are the recipes I would be working on if I had left myself time to do so).
Wow, I’m cutting it close, Pi-Day is nearly over and I’m still finishing up this post!
What I’ve learned, pie crusts are as easy with coconut flour as with wheat flour: Easy as Pie! I didn’t need much trial and error here, the recipe I crafted out on paper worked near perfectly for me the first time, with just one small novice mistake: I didn’t cover the ridge of my crust with foil to protect it. So, my pictures could be better, but this crust is so flaky and buttery- it’s exactly what I set out to make, and I am very happy with it.
- 1 1/4 Cup Coconut Flour
- 1 tsp Xanthan Gum
- 1 Tbsp Swerve
- 1 Cup Butter, Cold
- 1 tsp Vanilla Extract
- 6 Tbsp Cold Water
- Cut cold butter into cubes and return to fridge.
- Combine coconut flour, xanthan gum, and swerve in a large mixing bowl, or a food processor if you have one available.
- Mix to combine, or pulse until combined if in food processor.
- Add cold butter and cut in with a pastry cutter or large fork, or Pulse until small crumbs form if in food processor.
- Add cold water and vanilla extract.
- Mix or pulse until small moist balls form.
- Squeeze some dough and see if it sticks together. If it does, it’s ready.
- If not, add more cold water a little at a time and mix until the right consistency is reached.
- Collect dough into a large ball and compress, but do not knead.
- Wrap in plastic and refrigerate about an hour. (This will allow the moisture to fully absorb into the dough, and keep it easy to work with).
- Remove from fridge, do not roll out (it does not roll well).
- Preheat oven to 375˚F if pre-baking the crust.
- Press dough into well greased (buttered) pie pan.
- Bake for about 20 minutes (use pie weights if available).
- Remove from oven, poke the bottom of the crust with a fork, then return to oven (without pie weights) for another 15 minutes.
- Fill up with tasty pie filler of your choice and om the noms out of it.
|Servings per Batch||1 fluffy crust, or 2 thin crusts|
|Serving Size||1/12 of batch ( 1 slice)|
|Net Carbs||1.7 g|