Basic Pie Crust (THM S)

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.

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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 it’s 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.  ❤

Ingredients:

2 cups of THM Baking Blend (Buy Here) or use Nili’s Baking Blend (linked here)

1/2 cup Softened Butter (not melted)

1 egg

2/3 cups water

1/4 tsp Mineral Salt (Buy Here)

2 tsp Erythritol (Buy here) – or- 1/2 tsp of Super Sweet Blend (Buy here) – or – 1 Tsp Gentle Sweet (Buy here) – or 1/2 doonk of Pure Stevia (Buy here) *Add more sweetener for a sweeter crust.  Listed measurement is not sweet.

Instructions:

  • Blend Baking Blend, mineral salt and sweetener with the softened butter, using two forks or a pastry blender until it forms a crumbly texture.
  • Add Egg mixing well
  • Add water 2 Tbsp at a time (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 then your pie pan.
  • By lifting the paper up and carefully turning over the dough (support dough side with your hand) carefully place in into your pie pan.  Now roll out the next ball and set aside.
  • Gently pull back the paper and fit the dough in the pan….fixing any breaks using your fingers to fit everything together again.
  • Poke the bottom of the pie with your fork, to prevent bubbling and lifting while baking
  • Fill with ingredients of you choosing and top with set aside rolled out dough, either in a solid piece or cut into strips to make a weaved pattern.
  • Pre-bake if your filling will be quite liquidy, at 425 for 10 minutes.  To firm up the crust, bake for only 5 minutes.

With Love, ❤

Chrissy

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Basic Pie Crust (THM S)

  • Servings: 2 crusts
  • Time: 1 hr
  • Difficulty: moderate
  • Print

Ingredients:

2 cups of THM Baking Blend , or use Nili’s Baking Blend

1/2 cup Softened Butter (not melted)

1 egg

2/3 cups water

1/4 tsp Mineral Salt

2 tsp Erythritol – or- 1/2 tsp of Super Sweet Blend  – or – 1 Tsp Gentle Sweet  – or 1/2 doonk of Pure Stevia. *Add more sweetener for a sweeter crust.  Listed measurement is not sweet.

Instructions:

  • Blend Baking Blend, mineral salt and sweetener with the softened butter, using two forks or a pastry blender until it forms a crumbly texture.
  • Add Egg mixing well
  • Add water 2 Tbsp at a time (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 then your pie pan.
  • By lifting the paper up and carefully turning over the dough (support dough side with your hand) carefully place in into your pie pan.  Now roll out the next ball and set aside.
  • Gently pull back the paper and fit the dough in the pan….fixing any breaks using your fingers to fit everything together again.
  • Poke the bottom of the pie with your fork, to prevent bubbling and lifting while baking
  • Fill with ingredients of you choosing and top with set aside rolled out dough, either in a solid piece or cut into strips to make a weaved pattern.
  • Pre-bake if your filling will be quite liquidy, at 425 for 10 minutes.  To firm up the crust, bake for only 5 minutes.

 

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