Author: Cookbooks, Topflight
Category: Cook books
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Throw in the cut cold butter in with the dry ingredients and pulse for another 3-4 times.
Pour in 1 tablespoon of iced water and set the food processor to medium speed and let run for a few seconds until you get dough that is flaky. Add additional water if needed, for example, if the dough is too dry. You want slightly sticky dough that you can shape.
To store, shape into a disc and wrap with cling wrap. Stick it in the fridge until ready to use.
Nutrition Information per Serving: Total calories 187g, protein 2g, total fat 11.9g, total carbohydrates 18g, cholesterol 34mg, sodium 416mg
Coconut Pie Crust
This simple coconut pie crust is not only gluten-free and grain-free, but is easily made with only 2 ingredients and in less than 10 minutes.
Yields 1 Pie Crust
10 minutes
Ingredients:-
1½ cups Shredded Coconut
3 tablespoons Coconut Oil
Directions:-
In a food processor, pulse shredded coconut and coconut oil until you get the desired consistency.
For the enhanced taste of toasted coconut, blind bake the crust before topping with preferred filling.
Nutrition Information per Serving: Total calories 97g, protein 0.5g, total fat 10g, total carbohydrates 18g, cholesterol 0mg, sodium 3mg
Sweet Gluten-free Pie Crust
A gluten-free pie crust made with graham cracker crumbs that is great for any sweet dessert pie.
Yields 1 Pie Crust
5 minutes
Ingredients:-
2 cups Gluten-free Graham Crackers
½ cup unsalted Butter, softened
2 tablespoons Cane Sugar
¼ teaspoon ground Nutmeg
Directions:-
Pop the graham crackers into a ziplock bag, seal, and crush into crumbs with a rolling pin.
Pour the crumbs in a mixing bowl and add sugar, nutmeg and softened butter.
Mix ingredients with your hands, pressing the butter into the cracker crumbs and sugar evenly.
To store for later use, shape the mixture into a disc and then flatten and wrap with cling wrap.
Place in the fridge for later use for up to 2-3 days or freeze for up to 3 months.
Nutrition Information per Serving: Total calories 216g, protein 1.6g, total fat 13.7g, total carbohydrates 22g, cholesterol 31mg, sodium 513mg
Simple Savory Pie Crust
A pie crust that works great with savory pies, this crust comes together in 5 minutes and can be kept in the fridge or freezer for use when you need it.
Yields 1 Pie Crust
5 minutes
Ingredients:-
450g Plain Flour
120g unsalted Butter
1 Egg Yolk
50g Parmesan, grated
120ml Water
2 teaspoons Baking Powder
½ teaspoon Salt
Directions:-
In a food processor, add the flour, baking powder, butter, egg yolk and salt and pulse about 5-6 times until the combination of ingredients turn into a mixture resembling breadcrumbs
Pour in the parmesan and stir to combine well.
Pour in the water one tablespoon at a time with the food processor on medium speed. The mixture should slowly come together and form a dough.
To store, shape the dough into a ball and flatten slightly with the palm of your hand. Wrap with cling wrap and pop in the fridge to store for up to 3 days or freeze to keep longer than that.
Nutrition Information per Serving: Total calories 340g, protein 8g, total fat 14g, total carbohydrates 43.8g, cholesterol 63mg, sodium 295mg
Low-Carb Peanut Flour Pie Crust
A pie crust that works great with savory pies, this crust comes together in 5 minutes and can be kept in the fridge or freezer for use when you need it.
Yields 1 Pie Crust
15 minutes
Ingredients:-
135g Almond Flour
30g Powdered Low-Carb Sweetener
30g Vanilla Whey Protein Powder
25g roasted Peanut Flour
7 tablespoon salted Butter, softened
¼ teaspoon Salt
Directions:-
Have the oven pre-heated to 350 degrees with the rack at the bottom-most position, and lightly grease a pie plate with cooking spray.
Whisk all dry ingredients thoroughly together. Add the butter one tablespoon at a time and mix into the flour mixture with a spatula or with your fingers.
Pour the mixture into the pre-greased pie plate and press with your fingers into the bottom and up the sides. Even out the bottom by lining with a parchment paper and pressing with a flat bottom glass.
Bake for 10-15 minutes
Nutrition Information per Serving: Total calories 83g, protein 2g, total fat 8g, total carbohydrates 0.2g, cholesterol 27mg, sodium 123mg
Graham Cracker Pie Crust
Easily whipped up in less than 10 minutes, this graham cracker pie crust is perfect for sweet pies.
Yields 1 Pie Crust
8 minutes
Ingredients:-
12 Graham Crackers
¼ cup Butter, melted
¼ cup Sugar
Directions:-
Place the graham crackers into a ziplock bag, seal and crush with a flat-bottomed glass or cup.
In a mixing bowl, stir together the graham cracker crumbs and sugar.
Gradually pour the melted butter over the crumbs and sugar mixture and combine well.
To store, shape into a ball and flatten slightly with the palm of your hand, wrap with cling wrap and chill in the fridge for use later.
Nutrition Information per Serving: Total calories 163g, protein 1.5g, total fat 7.9g, total carbohydrates 22g, cholesterol 15mg, sodium 168mg
Oreo Pie Crust
The essential pie crust for the biggest Oreo cookie lover, fill this pie crust up with your favorite filling for a delicious dessert pie.
Yields 1 Pie Crust
1 hour 10 minutes
Ingredients:-
24 Oreo Cookies
¼ cup unsalted Butter, melted
Directions:-
Add the Oreo cookies in a food processor and blend until cookies are of a crumbly consistency.
Pour in the melted butter and pulse a few times to mix ingredients well.
If using crust immediately, transfer the dough onto a pie plate and press into the bottom and side of the pie plate to create a pie crust. Pop the pie crust into the fridge to chill for at least an hour before adding the filling.
To store for later use, mold into a ball and pat flat with the palm of your hand. Wrap with a cling wrap and store in the fridge for up to 3 days, or in the freezer for up to 3 months.
Nutrition Information per Serving: Total calories 191g, protein 1.7g, total fat 11.5g, total carbohydrates 21.5g, cholesterol 15mg, sodium 186mg
Coconut and Graham Cracker Pie Crust
The already crunchy and delectable graham cracker crust is elevate to another level with the addition of crunchy toasted coconut flakes. You will want to use this crust in all of your pies!
Yields 1 Pie Crust
15 minutes
Ingredients:-
1¾ cup Graham Cracker Crumbs
½ cup unsweetened Coconut Flakes
1/3 cup unsalted Butter, melted
¼ cup Sugar
¼ teaspoon Salt
Directions:-
In a food processor, mix together graham cracker crumbs, sugar and salt.
Pulse a few times before adding the melted butter 1 tablespoon at a time into the mixture while at the same time blending it on low speed.
Pour the mixture into a bowl and stir in coconut flakes, mix well.
Press the mixture into the bottom of a pie plate and 1 inch up the sides before popping into a pre-heated oven set to 400 degrees.
Bake for 5-8 minutes.
To store, shape into a ball and slightly flatten with the palm of your hand before wrapping in cling wrap.
Store in the fridge.
Nutrition Information per Serving: Total calories 173g, protein 1.2g, total fat 9g, total carbohydrates 21g, cholesterol 20mg, sodium 291mg
Chocolate Shortbread Crust
Chocolate shortbread crust is a highly versatile crust that you can use to make sweet dessert pies or tarts.
Yields 1 Pie Crust
10 minutes
Ingredients:-
1 cup All-Purpose Flour
¼ cup Cocoa Powder
¼ cup Brown Sugar
¼ cup toasted Pecans, finely chopped
8 tablespoons unsalted Butter, melted then cooled
1 teaspoon Vanilla Extract
½ teaspoon Salt
Directions:-
Start by pre-heating the oven to 350 degrees.
Combine brown sugar, butter, pecans, vanilla and salt in a mixing bowl, stir to mix well.
Pour in the flour and stir to combine.
Transfer the dough into a tart pan/pie plate and press into the bottom and up the sides.
Poke a few holes in the bottom of the crust.
Bake for 20-15 minutes, then let crust cool completely.
Nutrition Information per Serving: Total calories 236g, protein 3g, total fat 17g, total carbohydrates 19g, cholesterol 31mg, sodium 231mg
Praline Crust
A great crunchy crust best when topped with sweet fillings for a delicious dessert pie.
Yields 1 Pie Crust
10 minutes
Ingredients:-
½ cup Pecans, finely chopped
½ cup Sugar Substitute (eg. Splenda)
2 tablespoons Butter, heated
1/8 teaspoon ground Cinnamon
1/8 teaspoon Salt
Directions:-
Start by pre-heating the oven to 350 degrees.
Combine all ingredients together in a mixing bowl.
Transfer the pie crust mixture into a pie plate and press into the bottom and up the sides of the pie plate to create the crust.
Bake in the pre-heated oven for 5 minutes.
Nutrition Information per Serving: Total calories 186g, protein 1.8g, total fat 14.5g, total carbohydrates 14.8g, cholesterol 8mg, sodium 55mg
Vegan Pie Crust
This recipe for vegan pie crust calls for vodka which makes the crust flakier and adds moisture to the dough which will make it easier to roll out and shape. Top this great vegan pie crust with toppings of your choice!
Yields 1 Pie Crust
25 minutes
Ingredients:-
2½ cups All-Purpose Flour
¼ cup Vodka, chilled
¼ cup Water, chilled
8 tablespoons Vegan Butter, cut into cubes
4 tablespoons Vegetable Shortening, cut into cubes
2 tablespoons Sugar
1 teaspoon Salt
Directions:-
In a food processor, pour in 1½ cups flour, sugar and salt and pulse 3-4 times until well combined.
Throw in the vegan butter one piece at a time and let it mix it with the dry ingredients.
Add cubes of shortening and pulse a few times until clumps of dough is formed.
Pour in the other 1 cup of flour and pulse 4-6 times until all ingredients are thoroughly mixed together.
Transfer the dough into a mixing bowl and add vodka 1 tablespoon at a time followed by the cold water, also adding it 1 tablespoon at a time. The dough should be sticky by the time you finish adding all the liquids.
Split the dough up into 2 and shape into discs. Wrap each in cling wrap and pop in the fridge for at least 30 minutes until ready to roll out.
Nutrition Information per Serving: Total calories 328g, protein 4g, total fat 18g, total carbohydrates 32.8g, cholesterol 31mg, sodium 374mg
Gingersnap Pie Crust
Gingersnap pie crust is great when topped with a pumpkin, chocolate or mint-flavored filling. It really adds a delightful hint of spicy and sweet ginger to your favorite pie filling.
Yields 1 Pie Crust
15 minutes
Ingredients:-
1½ cups Gingersnaps Cookie Crumbs
5 tablespoons unsalted Butter, melted
2 tablespoons Sugar
Directions:-
Have the oven pre-heated to 350 degrees and lightly grease a pie plate with cooking spray.
In a food processor or blender, blend gingersnap cookies until you get fine crumbs.
Pour in melted butter, followed by sugar.
Transfer the dough into the prepared pie plate and press into the bottom and slightly up the sides to form the crust.
Bake in pre-heated oven for 10 minutes and let cool at room temperature before popping into the fridge to chill until ready to use.
Pop in the fridge to chill until ready to use.
Nutrition Information per Serving: Total calories 154g, protein 1.4g, total fat 8.7g, total carbohydrates 18g, cholesterol 15.7mg, sodium 195mg
Cream Cheese Pie Crust
The latest trend in pie crust is this delicious cream cheese crust! It is dreamy creamy and out of this world delicious.
Yields 2 Pie Crusts
10 minutes
Ingredients:-
2 cups Flour
4½ oz Cream Cheese, chilled and cut into 3-4 pieces
12 tablespoons unsalted Butter, chilled and cut into small cubes
3 tablespoons Heavy Whipping Cream, chilled
1 tablespoon Cider Vinegar
¼ teaspoon Baking Powder
¼ teaspoon Salt
Directions:-
Place flour, baking powder and salt into a food processor.
Add cream cheese and pulse about 6-7 times to combine.
Throw in the chilled butter one cube at a time and pulse to create pea-like crumbs
Pour in cider vinegar and whipping cream and pulse until all ingredients are mixed well.
Pop crust to chill in the fridge for at least 30 minutes before using.
Nutrition Information per Serving: Total calories 253g, protein 4.7g, total fat 25g, total carbohydrates 24.5g, cholesterol 71mg, sodium 245mg
Cookie and M&Ms Pie Crust
Gorgeous to look at, this pie crust makes a delicious pie when filled with creamy peanut butter or decadent chocolate mousse.
Yields 1 Pie Crust
45 minutes
Ingredients:-
1¼ cups Milk Chocolate M&Ms
1¼ cups All-Purpose Flour
½ cup Sugar
½ cup Brown Sugar
1 stick unsalted Butter, softened
3 tablespoons Instant Vanilla Pudding Mix
1 Egg
½ teaspoon Vanilla Extract
½ teaspoon Baking Soda
½ teaspoon Salt
Directions:-
Have the oven pre-heated to 350 degrees and lightly grease the inside of a pie plate with cooking spray.
Set up an electric mixer and beat butter and both types of sugar together.
Add egg and vanilla extract, combine well.
Gradually pour in flour, baking soda, pudding mix and salt. Beat for about 2 minutes.
Fold in M&Ms and give the mixture a few good stirs to mix together.
Pour mixture into a pie plate and spread evenly over the bottom and slightly up the sides of the pie plate.
Pop into the oven and bake for 40-45 minutes.
Nutrition Information per Serving: Total calories 403g, protein 4.3g, total fat 20g, total carbohydrates 52g, cholesterol 57mg, sodium 339mg
Nutella and Chocolate Graham Cracker Pie Crust
The perfect pie crust for all your sweet pies, this fantastic crust goes well with banana cream filling, chocolate filling, custard filling and any type of mousse filling. It will be a heavenly pairing!
Yields 1 Pie Crust
15 minutes
Ingredients:-
9 Graham Crackers, crushed in a food processor
2 tablespoons Nutella
2 tablespoons Heavy Cream
1 tablespoon Butter,
melted
1 tablespoon Semisweet Chocolate, melted
Directions:-
Combine all ingredients in a mixing bowl until a dough forms.
Press mixture into the bottom of a pie plate and pop into the fridge to chill for 30 minutes before using.
Nutrition Information per Serving: Total calories 132g, protein 1.6g, total fat 6.7g, total carbohydrates 16.9g, cholesterol 9mg, sodium 119mg
Pate Sablee Tart Shells
The perfect crust for sweet tarts, this easy pate sable tart shells are made for individual tarts. Fill with custard or cream filling and top with fresh fruits, nuts or a generous drizzle of chocolate sauce or caramel for a beautiful and delicious treat.
Yields 8 small tart shells
35 minutes
Ingredients:-