This is about the time of year when I start missing my faves like pecan pie and pretty much any kind of galette. That’s why coming up with this flaky pie crust was super exciting.
In the season of sweets, I’m so glad I tried this recipe and that it actually worked!
As you all know, I’m a huge fan of baking, and subbing everyday ingredients to create something that has minimal effects on my blood sugar.
“You can use this recipe to create pies, galettes, crumbles, or even chicken pot pie.”
Using a food processor is the best method for this. You can work it by hand, but the butter will melt too fast, and the dough won’t get the proper layers.
Making this flaky pie crust
This pie crust requires a few steps.
You’re going to sift together all of your dry ingredients, making sure they’re well incorporated.
Then, you will add your butter. I freeze mine, grate it with a cheese grater, and then cube what can’t be grated. It makes for a lovely and even dough.
You’ll get everything into the food processor, and blend until the dough forms into little beads.
Once it’s done mixing it’s time for the wet ingredients. The dough is going to be really wet. I recommend scooping it out directly onto cling wrap. Wrap it into a ball an refrigerate it overnight. It’s going to firm up significantly.
Put it between two sheets of parchment and roll it out to a 1/2 inch thick. Don’t roll it too thin, or it will become a paste, and hard to remove from the parchment.
Fill the crust with your fruit of choice, and fold! Check out this beautiful galette I made with this dough!
You can use this recipe to create pies, galettes, crumbles, or even chicken pot pie. The possibilities are endless with this flaky pie crust.Print
This flaky pie crust is surprising and delicious. It’s really versatile and has great structure.
- 1 cup + 1 tablespoon of almond flour
- 3 tablespoons of coconut flour
- 4 tablespoons whey protein isolate
- 1 tablespoon of psyllium husk
- 1 egg
- 1/4 teaspoon of salt
- 1 tablespoon apple cider vinegar
- 4 oz of butter (frozen/grated, and cubed)
- Sift together all of your dry ingredients, making sure they’re well incorporated.
- Add your butter. I freeze mine, grate it with a cheese grater, and then cube what can’t be grated.
- Put everything into the food processor, and blend until the dough forms into little beads.
- Once it’s done mixing add the egg, and apple cider vinegar,. The dough is going to be really wet. I recommend scooping it out directly onto cling wrap with a spatula or spoon.
- Knead it in a ball inside of the cling wrap, but be careful to work fast so the butter doesn’t melt.
- Wrap it into a ball an refrigerate it overnight. It’s going to firm up significantly.
- To use, put it between two sheets of parchment and roll it out to a 1/2 inch thick. Don’t roll it too thin, or it will become a paste, and hard to remove from the parchment.
- Add your filling, and fold!
- Brush the top of the crust with egg wash.
- The dough should be baked at 350 degrees for 30 minutes but it depends on the recipe. It will turn golden brown outside and firm on the inside. Watch it while it’s in the oven to be sure it doesn’t burn.
- This recipe is not the easiest, but it’s worth it! Seriously, the crust is really delicious and you’ll be able to have a lower carb version of your favorites again.
- This is a “make-ahead” kind of recipe, but if you don’t want to wait overnight for it to firm up, check it after 4-5 hours. You may need to pop it in the freezer as you’re working with it so the butter doesn’t melt.
- If you notice the dough gets melty while working with it. Pop it in the freeser for 10-15 minutes, and it will firm up again.
- Have I mentioned how important it is for the butter not to melt? Make sure your dough stays as cold as possible.
- The dough can be used in a multitude of desserts. Pies and pastries work great. I can’t wait to use it for a quiche.
- This is best enjoyed the same day you bake it, but you can freeze any unused dough and thaw it to use for up to a month.
- To get the golden color, brush the top with egg wash.
- The nutrition facts are for the entire crust. The crust can be divided in half and rolled out for the top and bottom of a pie. Calculate your nutrition facts by dividing the full recipe by your number of servings. In my trials, 12 servings was about average.
- Make sure any fillings you use are chilled prior to adding them to the pastry. This is important, as the dough is very fragile and will melt.
- Like any dough, WORK FAST, and don’t overwork the dough. The butter needs to stay chilled through the process to give you those flaky layers you’re looking for.