If you are looking for a pie crust that can be either rolled or pressed into a pie plate you can stop right here. This Easy Peasy Low Carb Pie Crust works for both and for sweet or savory recipes.
It's kind of funny that I chose a rolling pin for my blog header image since I'm not really a fan of rolling out dough. The rolling pin mentioned was my grandmother's and whenever I use it I think of her.
I do, however, prefer not to use it.
I like to press out dough with my fingers much better than having to roll it out. Sugar cookies are the worst. Roll, cut, roll again, cut again, roll again, and five hours later you are finally done. I suck it up and make Christmas cookies with the kids once a year but don't make cut out cookies any other time.
We have a friend who makes the most beautiful raspberry linzer tarts and those are even more work because each cookie has two pieces. I've never even attempted them.
I first used this pie crust for my Mini Lime Tartlets on May 6th. Since then I've used the same dough in Taco Empanadas, Blackberry Custard Pie, Pecan Pie Tarts, and Fudge Brownie Pie. I've used it as both a press in and roll out pie crust and it works equally well for both.
This is enough for one regular bottom crust. I think it would work to double it to have enough for a top crust but I haven't tried it yet.
Easy Peasy Pie Crust - Low Carb, Grain Free, THM S
Ingredients:
1 1/3 cups almond flour
1 1/2 tsp coconut flour
2 tbsp cold butter
1.5 tsp cold water
Instructions:
Mix the ingredients in a food processor until the dough comes together. Roll out or press into a pie plate. For a pre-baked crust bake for 12-14 minutes at 350 degrees until golden brown. Cool completely.
Or fill as desired and bake with the filling.
Here are a few more pie crusts that are worth sharing:
This no bake crust from Mrs. Criddle's Kitchen is excellent in ice cream pies and tarts. I use it in my Berries & Cream Ice Cream Pie
A no bake chocolate crust from Wonderfully Made and Dearly Loved
Basic Pie Crust from Chrissy Benoit in Love that uses THM Baking Blend
An easy three ingredient crust from Nana's Little Kitchen
A Vinegar Pie and Crust from Wonderfully Made and Dearly Loved
Here is my Easy Peasy Pie Crust as a press in crust in this Blackberry Custard Pie. It held up wonderfully!
And here is the same dough used for a savory recipe. Taco Empanadas! For this one I roll out the dough, cut circles, and then fill those, seal them, and bake.
| Nutrition Facts |
| Amount Per Serving, 8 servings per crust |
|
Calories 119
|
|
%Daily Value
|
|
Total Fat 10.9g
17%
|
|
Saturated Fat 2.5g
13%
|
|
TransFat 0.0g
|
|
Cholesterol 8mg
3%
|
|
Sodium 21mg
1%
|
|
Total Carbohydrates 3.5g
1%
|
|
Dietary Fiber 2.0g
8%
|
|
Sugars 0.7g
|
|
Protein 3.4g
|
|
Vitamin A 2%
Vitamin C 0%
|
|
Calcium 4%
Iron 4%
|
5 minPrep Time
12 minCook Time
17 minTotal Time
Yields one pie crust
Save RecipeIngredients
- 1 1/3 cups almond flour
- 1 1/2 tsp coconut flour
- 2 tbsp cold butter
- 1.5 tsp cold water
Instructions
- Mix the ingredients in a food processor until the dough comes together. Roll out or press into a pie plate. For a pre-baked crust bake for 12-14 minutes at 350 degrees until golden brown. Cool completely.
- Or fill as desired and bake with the filling.
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