Keto Pie Crust | Sweet And Savory!

By nanarose

Ingredients

• 1 /2 tsp xanthan gum
• 1 /4 tsp pink himalayan salt
• 1 /4 cup cream cheese, cubed
• 1 /4 cup coconut flour
• 1 /2 tsp pink himalayan salt
• Sweet Crust:1.25 cups almond flour2 tbsp coconut flour1/2 tsp xanthan gum1/4 tsp pink himalayan salt3 tbsp unsalted butter, cold and cubed1/4 cup cream cheese, cubed1 large egg, lightly beaten15 drops liquid stevia
• 1 .25 cups almond flour2 tbsp coconut flour1/2 tsp xanthan gum1/4 tsp pink himalayan salt3 tbsp unsalted butter, cold and cubed1/4 cup cream cheese, cubed1 large egg, lightly beaten15 drops liquid stevia
• Savory Crust:1 cup almond flour1/4 cup coconut flour1/2 tsp xanthan gum1/2 tsp pink himalayan salt3 tbsp unsalted butter, cold and cubed1 large egg. lightly beaten2 tsp apple cider vinegar

Details

Adapted from ketoconnect.net

Preparation

Step 1

InstructionsSweet Crust:Add almond flour, xanthan gum, salt to food processor and pulse until evenly combined. Add butter and cream cheese cubes and pulse for a few seconds, just until crumbly. Add egg and liquid stevia and pulse until the dough just begins to come together into a ball, being sure not to overwork the dough. The mixture should resemble coarse Turn out the dough onto plastic wrap and pat into a ball, then flatten and seal. Refrigerate for at least 30 minutes, or up to 3 days. You can also freeze the pie crust and thaw out as needed. Use Sweet Crust:Place cold dough disc between two sheets of parchment paper and, working quickly, gently roll out to desired size. Once the dough is in the pie pan or molded into your desired shape (galette, tart, etc.), refrigerate it for 30 minutes (or freeze it for 10-15 minutes) before baking to help it keep its shape. Brush it with egg wash, if desired. If baking a pie crust base, prick the base with a fork a few times to keep bubbles from forming. Bake at 425 degrees F for 10, then cover the outer crust with a pie shield or a strip of foil. Bake for an additional 3-5 minutes until nicely browned, keeping a close eye on it as grain-free flours can burn rather quickly. Savory Crust:Add flours, xantham gum, and salt to a food processor; pulse until evenly combined. Add the butter cubes, egg, and vinegar. Pulse until the dough just begins to come together into a ball, being sure not to overwork it. The mixture should resemble coarse breadcrumbs. Turn out the dough onto plastic wrap and pat into a ball, then flatten and seal. Refrigerate for at least 30 minutes, or up to 3 days. You can also freeze the pie crust and thaw out as needed. Note - pockets of butter are normal. Use Savory Crust:Place cold dough disc between two sheets of parchment paper and, working quickly, gently roll out to desired size. Once the dough is in the pie pan or molded into your desired shape (galette, tart, etc.), refrigerate it for 30 minutes (or freeze it for 10-15 minutes) before baking to help it keep its shape. Brush it with egg wash, if desired. If baking a pie crust base, prick the base with a fork a few times to keep bubbles from forming. Bake at 425 degrees F for 8-10, then cover the outer crust with a pie shield or a strip of foil.