Carbquick Pie Crust
This crust is an easy and delicious low-carb alternative to traditional pie crust. It has a texture similar to a traditional crust. It's perfect for both sweet and savory pies.
Servings 8
Calories 168kcal
Ingredients
- 1 1/2 Cups Carbquik
- 1/2 cup fat of choice cold lard shortening or cold unsalted butter (I used Crisco)
- 3 tablespoons ice cold water
- 1 tablespoon fresh lemon juice
Instructions
- In a medium-sized bowl, add Carbquik and cut in cold fat with a pastry blender, fork, or dinner knife until a coarse crumb forms.
- Mix ice water with lemon juice. Sprinkle in lemon water a little at a time, mixing with a cold fork.
- Place dough in plastic wrap. Close and twist wrap around the dough to shape it into a ball. Chill for 1 hour.
- When ready to use, place the dough into a pie pan.
- Use the plastic wrap to press out the dough to fill the pie pan.
- Flute the edges by using the tines of a fork to press the edges into the rim of the pie pan.
- Use a fork to poke holes in the bottom of the crust. This is called docking and releases steam so that the crust is crisp and not soggy.
- Weigh down the pie crust so that it keeps its shape. Cover the crust with parchment paper and weigh it down with either pie weights or pennies or beans.
- Bake, with weights, for 15 minutes at 350°F.
- Remove parchment paper and weights from the crust.
- Bake for 15 minutes more at 350°F.
Notes
Pie dough will keep for 2-3 days in the refrigerator or 1 month in the freezer.
Use a food processor to combine the ingredients. Just give the mixture a few pulses to form into a ball. Using a food processor to work the dough results in a smoother and cohesive crust.
Start with cold ingredients. This will help keep the crust from becoming too soft.
Don't overwork the dough. Overworking will make the crust tough.
Chilling the dough before rolling it out will help keep it from shrinking while baking.