SUGAR FREE CRUST RECIPES

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NEVER-FAIL GLUTEN-FREE PIE CRUST RECIPE | ALLRECIPES



Never-Fail Gluten-Free Pie Crust Recipe | Allrecipes image

A gluten-free pie crust using common ingredients. I've adjusted the method over time and have found this final recipe to work every time. It is perfect for both sweet and savory dishes. The trick is leaving large chunks of butter, whole, so they create a flaky crust. The baked crust holds its shape quite well and delivers a nice slice of filled pie beautifully without falling apart.

Provided by Buckwheat Queen

Categories     Pastry Pie Crusts

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Yield 2 9-inch pie crusts

Number Of Ingredients 6

2 ½ cups gluten-free flour blend
2 tablespoons brown rice flour
1 cup cold butter, cut into 1/2-inch cubes
¼ cup ice cold water
2 cold eggs
½ teaspoon apple cider vinegar

Steps:

  • Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
  • Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
  • Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.
  • Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
  • Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

Nutrition Facts : Calories 185.4 calories, CarbohydrateContent 16.5 g, CholesterolContent 53.8 mg, FatContent 12.9 g, FiberContent 2.2 g, ProteinContent 3.1 g, SaturatedFatContent 7.5 g, SodiumContent 90.6 mg, SugarContent 0.8 g

SUGAR-FREE LEMON CREAM PIE {KETO, LOW CARB, GLUTEN FREE}



Sugar-Free Lemon Cream Pie {Keto, Low Carb, Gluten Free} image

Provided by Brenda Bennett | Sugar-Free Mom

Categories     Dessert

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 13

1 pre-baked coconut flour pie crust
4 eggs
1/2 cup Swerve sweetener (or 1 cup sugar substitute)
1/2 cup sour cream
1/4 tsp salt
3/4 cup fresh lemon juice
1 tsp lemon liquid stevia (eliminate if not using Swerve)
Topping
1 tsp unflavored gelatin
2 tbsp water
1 1/2 cups heavy whipping cream
1 tsp vanilla liquid stevia
Optional: lemon zest over the top

Steps:

  • Preheat oven to 350 degrees F.
  • In bowl whisk together eggs, Swerve, sour cream and salt.
  • Slowly whisk in lemon juice and lemon stevia.
  • Pour filling into pre-baked pie crust.
  • Place pie onto a baking sheet and cover around the crust with aluminum foil.
  • Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
  • Cool pie completely before adding topping.
  • To make topping, place the water into a small saucepan and sprinkle over the gelatin.
  • Heat on low stirring constantly until gelatin is dissolved. Set aside.
  • Pour heavy cream into a stand mixer with vanilla stevia.
  • Whip until peaks form.
  • Slowly pour in the gelatin mixture.
  • Spread this over the cooled lemon pie.
  • Refrigerate 1 hour and up to a day, loosely covered.
  • Top with lemon zest if desired when serving.

Nutrition Facts : ServingSize 1 piece, Calories 271 kcal, CarbohydrateContent 8.9 g, ProteinContent 5.4 g, FatContent 23.8 g, SaturatedFatContent 13.5 g, CholesterolContent 164 mg, SodiumContent 213 mg, FiberContent 4.1 g, SugarContent 1.3 g

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