Keto Double Pie Crust
Quick Keto Double Pie Crust
This recipe is designed to teach everyone how to make quick keto double pie crust
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Servings: 9 inch pie
Ingredients
- 140 grams (1 1/4 cups) coconut flour
- 2 grams (1/2 tsp) xanthan gum can use 4 grams (1 tsp) psyllium husk powder instead
- 2 tsp dry seasonings of choice I use dry Italian seasoning
- 1/2 tsp salt
- 4 large room temperature eggs
- 1 cup butter, melted
Instructions
- Preheat oven to 400 degrees. Lightly spray a 9-inch pie pan. Sift all the dry ingredients into a large mixing bowl until there are no lumps. Stir in the eggs and butter until a smooth dough is formed. Scrape down the sides of the bowl and push dough to the center of the bowl. Knead the dough in the bowl 1 minute until forms a smooth ball.
- Divide the dough into two portions and set one portion aside. Place the other dough portion into the center of the prepared pie pan. Press the dough evenly throughout the bottom and up the sides of the pie pan. Use fork and poke holes in the bottom of the crust to avoid bubbles. Place the pie in the preheated oven and prebake for 5 minutes. Just until the crust is firm
- Remove the crust. Make the desired filling and spread it evenly throughout the crust the set aside. Line a worksurface with parchment paper. Place the remaining dough onto the worksurface. Cover the dough with another piece of parchment paper. Roll/press the dough out to a flat 9-inch circle. Large enough to cover your filling.
- Use the parchment paper under the dough and transfer the top crust to the pie filling. Turn the paper dough side down onto the prepared filling. carefully remove the top parchment paper. Gently press the top dough evenly over filling. Use a fork and seal the edges of the top and bottom crust. Use fork or knife cut very small holes or slits in top crust to allow the steam to vent.
- Place a pie shield or foil around the edges f the crust to avoid over browning. Bake at 375 degrees for 15 minutes or according to the direction of the pie you are baking.