Flaky Low Carb Pie Crust
Ingredients
-
1 ½
cups
almond flour
-
3
tablespoons
oat fiber
-
¼
teaspoon
salt
-
5
tablespoons
unsalted butter, cold and cubed
-
1
large
egg white (mixed with 1 teaspoon water)
-
2
tablespoons
low carb powdered sugar (optional)
Instructions
- Preheat the oven to 350°F and place a 9-inch pie plate in the freezer.
- Mix egg white with water.
- In a food processor, combine dry ingredients and pulse to mix.
- Add cubed cold butter and pulse until the mixture resembles small peas.
- Drizzle the egg white mixture around the bowl and pulse until the dough comes together.
- Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
- Roll the dough out between two pieces of cling film until it's a 12-inch round disc.
- Place the rolled dough in the freezer for 3-5 minutes or refrigerate for 15 minutes.
- Invert the dough over the pie plate, remove cling film, and gently press it into the plate.
- Trim excess dough, flute the edges, and dock the crust with a fork.
- Bake for 15 minutes or until golden brown, then let cool completely before filling.
Nutrition Facts (estimated)
Servings
8
Calories
158.87
Total fat
15.12g
Total carbohydrates
6g
Total protein
3.62g
Sodium
607mg
Cholesterol
0mg
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