- 7 Tbsp frozen butter
- 4 Tbsp cold cream cheese or cream cheese substitute I used Kite Hill non-dairy
- 1 egg
- 5 Tbsp coconut flour
- 1 cup of nut or sunflower seed flour
- 1/2 tsp xanthan gum
- 1 1/2 tsp apple cider vinegar
- 1/2 tsp vodka
Grate or chop butter into mixer bowl. Add all other ingredients and mix using paddle attachment until dough ball forms. (If dough is too dry, you can add ice water until dough ball forms, don't over do it, as you don't want the dough to be any stickier than it already is!).
Refrigerate for about 20-30 mins before rolling out (If making ahead, you can refrigerate it up to 3 days before you use it, or I have frozen my leftover dough for over a month).
Roll out dough using lightly dusted pie crust roller bags or two pieces of parchment paper.
Place your pie dish upside down over the rolled dough and gently holding edges flip over into pie pan. Gently, repair any damage to dough from flipping. Crimp edges (if not using a top crust).
Bake at 350° F. for 15-20 mins until crust is golden. Use foil or a pie shield to keep crust edges from getting too dark.
Macros are per slice
Total fat 22 g
Net carbs 3 g
protein 7 g