Keto Basic Pie Crust Test 1

Total Time: 30 min = 10 min (prep), 20 min (chill)
Yields: 16 servings (two 6” tarts)
Difficulty: Easy
Macros: 110 cal, < 0. 1 g net carb, 8. 1 g fat, 6 g protein

Original Instagram link: https://www.instagram.com/p/BfaXKYhlUEu/

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Ingredients

• 150 g keto flour
• 1/2 tsp salt
• 150 g butter, cubed & cold
• 50 g (1 large) egg
• 20-30 g cold water

Directions

1. Combine keto flour and salt in food processor and pulse 2-3 times.
2. Add butter, and pulse until butter is pea-sized.
3. In a small bowl, whisk egg, and add to food processor.
4. Slowly stream water while pulsing until dough forms (you may not need all the water).
5. Remove dough, and roll to tart pan size.
6. Fit dough into tart pan, and gently press into all corners.
7. Trim excess and press into bottom and sides; no wasting!
8. Cover with plastic and place into freezer for at least 20 minutes. Dough should be stiff.

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Notes:
Crust was nice and buttery. Make sure to place tart pan on a baking sheet to catch any excess butter! Line with foil for easy clean up. You can also form the dough into a disc, and keep in the fridge until ready for use. Try my Keto Spinach and Chorizo Quiche!