April 27, 2020
Basic LCHF pie crust
This recipe for a variety of pie crusts is absolutely easy, really quick to make and you can also make it in stock – simply freeze the dough (unbaked). It works very well in sweet or savoury versions. In the sweet version, erythritol and vanilla are added to the dough, while in the savoury version it can be enriched with spices of your choice and a little salt.
INGREDIENTS
Sweet version (for 24 cm diameter)
- 100 g softened butter
- 2 eggs
- 60 g defatted almond flour Live & love
- 40 g Live & love organic potato fibre
- 2 large spoonfuls of erythritol with stevia Live & love
- ½ vanilla pod or a little vanilla flavouring
For the savory version – see notes.
METHOD
I prepare the dough in a food processor with a blade. You can also knead all the ingredients by hand or with a mixer fitted with a hook attachment. The ingredients should come together nicely to form a homogeneous and pliable dough. The dough can be used immediately.
Grease the pie tin with butter. The dough can be rolled out between two baking sheets and transferred to the tin OR spread with your fingers.
Fork the base and bake at 180 degrees for 20-30 minutes. The length of baking time depends on whether you bake the base to the end and then fill it with fresh cream and fruit and the pie will not bake any more, or whether you fill the pie and then bake the filling some more. If the pre-baked pie base and filling are returned to the oven (e.g. if you are making a vegetable pie or a quiche) then the base will take a shorter time to bake.
IDEA for a quick strawberry pie:
Make and bake the dough according to the recipe above. In this case, the pie crust should be nicely baked (but be careful not to brown the edges too much, as this will make the dough bitter). Cool the baked crust. Spread 3 tablespoons of sugar-free strawberry jam (available here) over the top. Make the cream with 300 g mascarpone cheese, 300 ml liquid sweet cream, ½ vanilla pod and 3-4 tablespoons of erythritol with Live & love stevia (to taste!). Whip the sweet cream, add the sweetener, vanilla and mascarpone towards the end of the whipping. Whisk until the end until everything thickens nicely. Spread the cream on the pre-baked crust (which has been spread with strawberry jam) and garnish with fresh strawberries or blueberries.
Enjoy!
MY TIPS
- For the savory version, omit the sweetener and add a bit of salt and spices (e.g., basil, oregano, garlic powder… as desired).
- You can replace half of the defatted almond flour with ground hazelnuts or ground almonds. In this case, the dough will be slightly more crumbly, and the calorie content per piece will increase. This combination is more suitable for sweet versions.
- For savory versions, you can substitute almond flour with sesame, sunflower, or pumpkin seed flour. Of course, this will affect the flavor. Almond flour has the most neutral taste.
INTERESTING POSTS
Used products:
INTERESTING POSTS
You must be logged in to post a comment.