Low carb, flaky pie crust. Just what you need!
This recipe makes one 9 inch pie crust.
Add the first 3 ingredients to your food processor or mixer. Mix until they form something that looks like coarse wet sand. Add the rest of the ingredients and blend until they come together.
No food processor or mixer? No problem, use a pastry knife or a couple of table knives to chop everything together into a lovely mess.
Roll the dough into a ball and cover with plastic wrap. Chill in the fridge for a couple of hours to allow the butter and the cheese to get completely chilled.
To make your pie crust, form it into your pie pan with your hands. Rolling it out is a spectacularly messy process, so go for the more rustic look of hand shaping it in place.
Preheat your oven to 350f / 180c and blind bake the crust for 15 minutes – place baking parchment or foil over the crust and fill the parchment with weights such as baking beads, dry beans, or dry rice. After 15 minutes pull the parchment / foil and weights off the crust and bake for another 5 to 10 minutes or until your crust is golden brown and delicious looking.
Fill and bake as normal with your preferred fillings.
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