There are certain foods that have an unwritten rule about them: If you're going to make one, make two. Pie crusts are one of those things. You've already got the ingredients out, it will only take about 5 minutes more and you know, that whole 'easy as pie' thing.
Last weekend I was craving a pie but wasn't sure when I would get the time to make one. However, when it comes to pie, the crust is always a little more time consuming and throwing together almost any kind of pie seems so much easier when you already have a crust ready to go. That's why I made a crust... and then made two.
This one is a keto version since we primarily eat low carb and sugar free. This is one of two pie crusts I use (the other already posted on the website a few times). In my opinion, all almond flour based pie crusts are persnickety and a bit fragile so keep this one cold and pop it into the freezer for 1 minute or so if it gets too warm when you are working with it. So what if your crust isn't 'pretty'? Anyone who judges you on pretty pie crusts doesn't deserve to have a piece of your yummy homemade dessert anyway....
Low Carb Pie Crust
1 c almond flour
4 T coconut flour
dash salt
6 T cold butter
1/2 t xanthan gum
2 oz. cream cheese
1 egg
2 t apple cider vinegar
In a food processor, briefly pulse the flours, xanthan gum and salt. Add the butter and cream cheese, pulse again just till it turns crumbly. Add the egg and vinegar, and pulse a few times until it just starts to come together and forms a ball.
Turn the disk out onto lightly greased parchment or saran wrap and place another on top. Roll out as usual to form your pie crust. Almond flour crusts are more fragile than wheat based, so carefully use the parchment or saran wrap to transfer the crust to the pie plate. (You can see me doing this in one of the photos below.)
Crimp or press the edges and cut off excess if needed. I covered mine in plastic wrap and popped them into the freezer to use later this week but you can also use them immediately. Put them into the freezer while you prepare a filling of your choice, remove, fill and bake in a preheated oven according to your pie direction.
You can also prick the bottom crust with a fork and pre-bake the crust until golden and flaky, let cool and use for an unbaked pie or dessert like with a pudding filling.
Pulse just until it forms a ball.
Ready to cover and roll
Pressing into a pie plate with the help of the saran wrap
Press the edges to smooth out cracks or rips. Use pieces to patch if necessary. Freeze for a minute if it's too warm to work with.
Crimp or pinch the edges or make them fancy if you wish. You can also freeze at this point.
