Low Carb Diabetic Pie Crust Recipe
A slightly sweet, perfectly flavored and textured low carb diabetic crust suitable for any sweet pie filling – pecan, pumpkin, blueberry, lemon cream, key lime etc.
Servings Prep Time
8 15minutes
Cook Time
15-25 minutes
Servings Prep Time
8 15minutes
Cook Time
15-25 minutes
Ingredients
Instructions
  1. Preheat oven to 350°F/ 175°C.
  2. Place all the ingredients into a food processor (using a mixer element) and blend for 1-2 minutes to combine. When it first starts to blend it will look like quite a runny mixture. But as the flours absorb the liquid, they will swell and the dough will slowly begin to thicken. If the mixture sticks to the sides of the processor, remove the lid and use a spatula to scrape down the edges. Once it’s well combined, you should have a thick, sticky dough.
  3. Line a 10-inch (26 cm) pie dish with parchment paper.
  4. Remove the sticky dough from the food processor and place into the pie dish.
  5. Moisten your fingers with water so they don't stick to the dough; then use the palm of your hand and flat of your fingers to flatten it out evenly across the bottom of the dish and up the edges. It is a bit of a fiddly process so just take your time and work the dough mixture evenly across the dish. When you’re satisfied the base is fairly even, use a fork to intermittently poke the bottom of the crust.
  6. Place the pie crust in the oven on the middle shelf for 25 minutes, until the edges begin to brown.
  7. Remove from the oven and allow to cool before removing the parchment paper.
  8. Your crust is now ready to add your pie filling.
Recipe Notes

STORAGE

Fridge: This pie crust will keep for up to 7 days in the fridge, so you can make ahead and store in the fridge for a few days if necessary.

Freezer: Can be frozen for up to 3 months.

COLD PIE FILLINGS

You will not need to recook the crust. Simply add your fillings and you're good to go.

HOT PIE FILLINGS

If you have a pie filling that requires the pie crust to be cooked again, reduce the precooking time by 10 minutes, then you can safely bake it again for an additional 30 minutes or so if necessary.