Karen
6/17/2018
8:54:32 AM | |  | |
Low Carb Pie Crust
One stick of European butter (I use Kerry Gold Butter and those “sticks” come twice as big as a “normal” stick of butter, so I just cut it in half lengthwise and use one of those)
2 organic eggs
Three fourths cup of coconut flour plus two tablespoons, sifted
One fourth teaspoon salt
Melt the butter and then mix in the two eggs. Add the sifted coconut flour and mix thoroughly. Coconut flour is very absorbent, so you’ll notice this mixture is very sticky at first, but then if you keep stirring a little and wait a bit, it’ll thicken up. Add a bit more coconut flour if it’s too sticky.
Knead the dough a little bit to get it to stick together. It’ll have the consistency of Play Doh, except for being very roll-able. It’s very difficult to roll this out, but it’s not hard to make it a press in crust.
Just put the ball of dough on your pie pan and press it all around and up the sides. I tried to flute the edges and even tried to press it with the tines of a fork...but it just didn’t lend itself to any decorative edge work...but it still looked nice with a plain edge. Press some holes in the bottom with a fork and bake for 10 minutes at 400 degrees F.
The whole pie crust comes out to be 24 net carbs. That makes one sixth of the pie only four net carbs. That’s a pretty good deal, in my opinion. Of course...you have to count the net carbs for what you put into it...but...there are plenty of fillings that are low enough. I’m working on some right now!
Enjoy!
Love,
Karen
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