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4Ingredients
30Minutes
320Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup coconut flour (sifted)
- 2 eggs substitute
- 6 Tbsp. butter (85g or coconut oil, 81g solid)
- 1/4 tsp. sea salt
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat23g115% |
Trans Fat |
Cholesterol45mg15% |
Sodium330mg14% |
Potassium220mg6% |
Protein5g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A10% |
Vitamin C2% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Suzanne B 2 years ago
Reminds me a lot of Pate Brisee pastry (French butter pie crust). Work it cold, bake it hot, and just as persnickity to work with, but if you're careful and work fast in a cool room it will hold together pretty well. A food processor is a must with this, a cold slab and marble rolling pin would be nice. I used Coconut oil but I think it would be more authentic with unsalted butter and 1/2 tsp salt, (with salted butter reduce the salt to 1/4 tsp or leave out altogether) and 1/2 tsp sweetener (1 tsp for a sweet recipe). Because Coconut flour is kinda bland to me, I like to add 1/2 tsp - 1 tsp vanilla for sweet recipes (tastes kinda like a sugar cookie crust). I leave out the vanilla for savory pies. Tip: after taking the chilled rolled out pastry out of the refrigerator, remove the parchment paper on one side and lay that side down across the pie plate. Then remove the Parchment paper from that side and let warm up 30 seconds or so. It will be a little easier to shape to the pie plate. If it cracks just smooth it back together with warm fingers and chill before baking. double the recipe for a 2nd crust. Coconut flour burns quickly so cover the crimped edges, if you make them, and watch the crust. My teenager said my low carb blueberry pie was "EPIC!" using this crust. That's good right???