Finally a pie crust that works on the Trim Healthy Mama plan that tastes good…..Now let the many variations of pie making begin, and let it be delicious!! This makes a nice dense, but somehow flaky crust as well, making it perfect for S fuel, THM on plan, pies and your palate.
This recipe makes enough for the shell and the pie topping, if you only need the shell simply half the ingredients. Find halved recipe below.
Updated *I’ve been playing around with this recipe and found the perfect amounts that make this pie crust even better than before!! YAY!!
This is my favorite, I mean super-duper favorite low carb crust to use when making pies. It’s not like a normal gluten dough, it takes a second to get used to but the flavor and texture are really incredible, as close as I’ve been able to come to the old-fashioned ‘bad for you’ kind.
When making the dough I now use my stand mixer and put all the ingredients (expect the water) in the mixing bowl. (I use the paddle attachment on my KitchenAid Stand Mixer). As it mixes I spoon the water in, in small amounts allowing it to fully blend in before adding more until it’s all in there.
When it’s done mixing it will feel just slightly wet and kind of sticky and that’s what you’re looking for. You just half the amount and you take one half and plop into your pie plate and press it out across the bottom and sides, be sure to bring it up a bit over the top edge of your pan dish so you can make a pretty crust edge. I use the traditional thumb and two fingers method, easy peasy! With the other half of your dough just place on wax (or parchment) paper then press out with your hands, or roll it out to the size you desire for you pie topping. (if rolling cover it with another piece of paper then use a roller to roll it out)
I’ve been looking for a pie crust for some time, as there are countless pie options in Trim Healthy Mama, however without a great crust it’s pointless to try. So when I came across a base for the pie crust I have here I was beyond happy. I found a good gluten-free recipe here by Erika at http://alittleinsanity.com/gluten-free-pie-crust-recipe/. But as it’s written it just wouldn’t work on the Trim Healthy Mama plan (learn more here) so as great as it is on its own I need to tweak it a bit without the off plan flours…..but not too much, I’m ever so thankful for Erika’s leg work on this crust. <3
2 and 2/3 cups THM Baking Blend – OR – 2 and 2/3 cups Nili’s Baking Blend (linked here) (buy THM Baking Blend here)
3/4 cup Softened Butter (not melted)
1 cup water
1/4 tsp Mineral Salt
2 Tbsp Erythritol – OR – 2 tsp of Super Sweet Blend – OR – 4 tsp Gentle Sweet (buy sweeteners here)
*Only need the pie shell? Use the following halved measurements, Follow instruction steps 1, 2, 5 & 6
1 and 1/3 cups THM Baking Blend – OR – 1 and 1/3 cups Nili’s Baking Blend (linked here) (buy THM Baking Blend here)
1/4 cup + 2 Tbsp Softened Butter (not melted)
1/2 cups water
1/8 tsp Mineral Salt
1 Tbsp Erythritol – OR – 1 tsp of Super Sweet Blend – OR – 2 tsp Gentle Sweet (buy sweeteners here)
- Place Baking Blend, mineral salt, sweetener and eggs with the softened butter. Using a stand mixer or two forks, or a pastry blender mix until it forms a crumbly texture.
- Add water slowly (making sure to blend well before adding more water). It will form a large ball and stay together well after all the water has been added.
- Divide dough into two balls.
- Place one of the dough balls on the paper of your choice (wax or parchment) and either using a rolling-pin or your hands flatten out the dough to a size a bit larger than your pie pan. As this dough is sticky, you may want a top layer of paper to use when rolling out.
- Using the other half, press by hand into pie plate. Bring it up over the edges slightly to allow for decorative edging is so desired. Poke the bottom of the pie with your fork, to prevent bubbling and lifting while baking
- Fill with ingredients of your choosing and top with set aside rolled out dough, either in a solid piece or cut into strips to make a weaved pattern
- *if using a non bake pie filling, prebake this pie crust at 350 degrees, for 10-15 minutes. 🙂 Keep an eye on it as oven time vary.
Just curious…..most pie crusts don’t have a sweetener in them. Why does this one need one?
Is it because the baking blend is somehow different than regular white flour?
Oh yes baking blends are incredibly different then flour in every way. But I added it for taste. If you don’t like the idea you’re free to omit it. <3
I’m needing to eat dairy free as well as gluten free for my little sensitive nursling. Do you think I could substitute coconut oil or something like that for the butter?
You can give it a go for sure! I don’t see why it would work.
I’m wanting to make a sugar free S pecan pie and am looking for a crust recipe. Would this be a good one for that? And I assume I would bake the crust before adding the filling? Unless I missed it, I don’t see baking instructions.
You don’t need to prebake this crust, unless the filling you’re using is very wet.
Does this work for a pie that needs to be baked? The pie crust in the THM book which uses baking blend is for a pre-baked crust. I’m looking for one not pre-baked.
This works without baking if the filing isn’t too runny. 🙂
If i’m making a low carb, sugar free pecan pie, would I need to bake this crust ahead of time, then put in the pie filling and bake again?
No you shouldn’t have to.
Do you think I could use this crust for a low carb quiche?
Yes I use it for my low carb quiche recipe all the time https://chrissybenoitinlove.com/index.php/2016/09/18/ham-cheese-broccoli-quiche-thm-s/
How long and at what temperature do you bake the crust?
Follow the directions of whatever pie recipe you are using. It’s not necessary to prebake this crust.
What is the time and temp to prebake if making a cream pie that doesn’t bake?
Do you think I could make this in bulk and freeze it?
I have never tried that, so I’d suggest just trying a small amount to start before doing a huge bulk amount.
Would this need to be pre-baked for pumpkin pie?
It’s not totally necessary, but you can if you’d like. I’d suggest only pre-baking for 8-10 minutes.
Can I use almond flour instead of the baking blend?
Yes totally give that a go!