This recipe, as simple as it seems, has been a long process. The hard lesson I had to learn (kicking and screaming all the way) was that sometimes simple is best. We use this pie crust for all our savory and sweet pies, however, for sweet pies, I sometimes use an extra tsp of sugar substitute.
Ingredients
- 2 cups all-purpose keto flour (I use King Arthur Keto flour)
- 1 tsp salt
- 3 tsp Stevia Sugar Substitute (I use Splenda Naturals)
- 2/3 cup VERY COLD butter or shortening (sometimes I do half and half)
- 5-7 tbsp of ice water
Directions
- In a medium bowl or a stand mixer, combine flour and salt.
- With a pastry blender or fork, cut in the butter (or the chilled fat of your choice) you want it to look like crumbs with a few pea-sized morsels remaining.
- Sprinkle with ice water (1 tablespoon at a time), while mixing or tossing lightly with a fork. The goal is to add just enough water for the dough to be moist enough to form a ball when lightly pressed together. (Too much water causes the dough to become sticky and tough; too little causes the edges to crack and the pastry to tear when rolling)
- Divide the dough into two balls, then flatten each gently into a disc shape.
- Wrap them both in plastic wrap and pop them in the refrigerator for 30 minutes. (You can skip this part if you’re in a hurry!)
- Then let it stand on the counter for 5 minutes before rolling.
- LIGHTLY flour your work surface and rolling pin.
- Roll one disc of dough lightly from center to edge into an 11-inch circle. Repeat with second disc of dough!
- Use for whatever you want!
- Tips for Success! Pie pastry gets its flakiness from very careful and light handling. If you want to, you can stop after dividing the dough into two balls and freeze your dough balls to use later.
