Pie Crust

Pie Crust

(Low Carb, Sugar-Free, THM S)


We made a delicious quiche (recipe to follow) this weekend and my daughter loves pie crust.  So, I came up with this quick recipe to try.  It was a huge hit.  This is my first Low Carb, Sugar-Free Pie Crust to roll out without breaking into pieces and it’s light and flakey. Added bonus, the scraps make a easy cookie. With the extra crust, I sprinkled cinnamon and a bit of xylitol on to the rolled out dough and cooked it for 10 minutes at 375.
  1. Preheat oven to 375
  2. Mix baking blend, salt and xantham gum together in a medium bowl.
  3. Cut butter into baking blend until meal forms.
  4. In a measuring cup, crack egg and add 1 tablespoon ACV then fill to the 1 cup mark with almond milk.
  5. Slowly add wet ingredients to dry and blend until a ball is formed.
  6. Place onto parchment paper. Cover with a second layer and roll out to form a crust. If the dough is sticky, you may wish to sprinkle more baking blend.
  7. Peal the top layer of parchment paper from the crust. Flip into pie dish then peal the second layer of parchment paper.
  8.  Prick the bottom of the crust with a fork. Bake at 375 for 10 minutes. Remove from the oven and let cool.

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