Pie Crust Flax Seed And Coconut Flour Recipes
COCONUT FLOUR PIE CRUST RECIPE - LOW CARB & GLUTEN-FREE
It's super easy to learn how to make pie crust with coconut flour! This easy coconut flour pie crust recipe is low carb, keto, gluten-free, buttery and delicious. Only 5 ingredients!
Provided by Maya Krampf
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
- Combine the coconut flour, butter, erythritol, and sea salt in a food processor. Pulse until well combined.
- Add the eggs and vanilla extract. Process again until dough forms.
- Press the coconut flour pie crust dough into the pie pan. Poke holes in the bottom with a fork or toothpick.
- Bake for 10-15 minutes, until firm and just barely golden on the edges. Rest on the counter for at least 10 minutes before adding filling, then you can bake again as needed for the filling. If the edges start to brown too much before the filling is done, you can cover them with foil. Cool completely before cutting.
Nutrition Facts : Calories 111 kcal, Carbohydrate 4 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 131 mg, Fiber 2 g, ServingSize 1 serving
PIE CRUST (FLAX SEED AND COCONUT FLOUR)
Number Of Ingredients 8
Steps:
- In a spice grinder or food processor, grind the golden flax seeds to a powder. Add the 1/3 cup water to a small jug and whisk in the ground flax seeds with a fork. Set aside. Add the unsweetened shredded coconut to a mini food processor and process for a minute or so. When it is ready, the coconut flakes will look almost like breadcrumbs. Stop processing when you see coconut butter start to form on the sides of the bowl. Add the coconut flour and pulse until combined. Lastly, add the raw honey and COLD rendered duck fat. Pulse until combined. Transfer the mixture to a stand mixer and add the flax seed & water gel to the bowl. Run with the paddle attachment on 2, drizzling in the coconut oil and 6 tbl of water. As needed, continue to add up to another 4 tbl of water, until you can squeeze the dough together in your fist and it holds its shape without crumbling. Preheat the oven to 300F. Grease your pie pan with a little extra coconut oil and line the bottom with parchment paper. Pat the pie crust dough into the dish, pressing out from the middle evenly with your hands. Gently push the crust up the sides of the pie dish with your fingers. Use a fork to prick holes all over the pie crust dough. Bake until the edges are beginning to turn golden brown and beginning to pull away from the sides of the pie dish, about 25 minutes. Allow to cool before filling.
COCONUT OIL PIE CRUST
This is a butter/shortening-free pie crust. It is a bit healthier and just as tasty, flaky and buttery tasting. This makes 2 crusts and works for both sweet or savory pies. Just add 1 teaspoon sugar if you're making a sweet pie. Make sure to use refined coconut oil to hide the coconut taste. Unless of course you will use this for a coconut pie!
Provided by Yoly
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Combine flour, coconut oil, and salt in a food processor and pulse until combined.
- Add 5 tablespoons ice cold water and pulse. With the food processor running at low speed, add 1 additional tablespoon of water at a time until a dough forms.
- Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.
- Flour a work surface and rolling pin and roll out dough.
- Bake as directed for any pie recipe you are following.
Nutrition Facts : Calories 419.7 calories, Carbohydrate 38.8 g, Fat 27.7 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 23.6 g, Sodium 292 mg, Sugar 0.1 g
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