{"id":1550,"date":"2021-03-02T08:36:22","date_gmt":"2021-03-02T14:36:22","guid":{"rendered":"https:\/\/www.addictedtocanning.com\/blog\/?p=1550"},"modified":"2021-03-02T08:36:22","modified_gmt":"2021-03-02T14:36:22","slug":"keto-friendly-pie-crust","status":"publish","type":"post","link":"https:\/\/www.addictedtocanning.com\/blog\/2021\/03\/02\/keto-friendly-pie-crust\/","title":{"rendered":"Keto friendly pie crust"},"content":{"rendered":"<p>Low carb, flaky pie crust. Just what you need! <\/p>\n<p>This recipe makes one 9 inch pie crust. <\/p>\n<li>1.5 cups \/ 144 grams almond flour<\/li>\n<li>4 tablespoons \/ 56 grams butter, cubed<\/li>\n<li>1 oz \/ 28 g cream cheese<\/li>\n<li>1 tsp apple cider vinegar<\/li>\n<li>1 large egg<\/li>\n<li>1\/4 tsp salt (optional)<\/li>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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. <\/p>\n<p>Preheat your oven to 350f \/ 180c and blind bake the crust for 15 minutes &#8211; 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. <\/p>\n<p>Fill and bake as normal with your preferred fillings.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Low carb, flaky pie crust. Just what you need! This recipe makes one 9 inch pie crust. 1.5 cups \/ 144 grams almond flour 4 tablespoons \/ 56 grams butter, cubed 1 oz \/ 28 g cream cheese 1 tsp apple cider vinegar 1 large egg 1\/4 tsp salt (optional) Add the first 3 ingredients [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[66,70],"tags":[77],"class_list":["post-1550","post","type-post","status-publish","format-standard","hentry","category-gluten-free","category-keto-friendly","tag-baking"],"_links":{"self":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/comments?post=1550"}],"version-history":[{"count":1,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1550\/revisions"}],"predecessor-version":[{"id":1551,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1550\/revisions\/1551"}],"wp:attachment":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/media?parent=1550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/categories?post=1550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/tags?post=1550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}