If at first you don’t succeed the first or second time, try again. The third time’s the charm. That is how I felt when testing my Gratisfied Empower Bar baking mix as a pie crust. The first attempt was when I also tested it as a cheesecake crust. My ratios were initially off, but when the cheesecake crust worked, I put the pie crust efforts on the back-burner. The idea stuck with me however, because I just knew it could be done. I had made countless pie crusts using almond flour, so why wouldn’t it work with my Gratisfied baking mix blend of seeds, coconut and cinnamon?
After a couple of tweaks, voila! I can’t tell you how excited I am about the fact that our Empower Bar baking mix can also be used as a pie crust. And just in time for the holidays! Is there anything this baking mix can’t do?!
Despite the pie crust recipe in my cookbook, I try to minimize my consumption of almond flour. It just doesn’t agree with me (probably because I ate copious amounts for months while cookbook recipe testing!). So imagine my delight when I not only figured out a way to make a lower carb pie crust that is nut-free, but also with the short-cut convenience of the Gratisfied mix! It made my week.
I hope this baking mix brings some Healthified elements to your holiday desserts. You can make it grain-free and keto, or grain-free and vegan. Choice is yours! I linked to two of my favorite pie recipes below: Pecan Pie and Pumpkin Pie. There will be so many more to come!
Gratisfied Empower Bar Baking Mix Pie Crust
Equipment
- 1 small mixing bowl
- 1 large mixing bowl
- Pie plate
- parchment paper
- plastic wrap for the vegan option
- rolling pin or wine bottle
Ingredients
For grain-free keto pie crust
- 1 pouch Empower Bar Baking Mix see note
- 1 egg beaten
- 1/2 cup coconut oil melted
For the grain-free vegan pie crust
- 1 pouch Empower Bar Baking Mix see note
- 1/2 cup coconut oil melted
- 1/3 cup maple syrup
Instructions
- Grease a 9-inch pie plate with cooking spray.
- For the grain-free keto pie crust: Transfer the Empower Bar Baking Mix into a large mixing bowl. In a separate small bowl, whisk together the beaten egg and melted coconut oil until blended and creamy.
- Pour the egg and coconut oil mixture into the bowl with the baking mix. Using a large whisk or spatula, blend until a dough is formed. Using your hands, gather the dough into a ball.
- Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll the dough out into a large circle, about 1/4-inch thick. If you don't have a rolling pin, you can use a wine bottle or use your hands to flatten so it would cover the bottom surface of the pie plate.
- Peel away the top layer of the parchment paper, and carefully flip the crust onto the greased pie plate. Use your fingers to smooth the dough to fix any cracks or broken edges. Set aside until ready to use.
- For the grain-free vegan pie crust: Transfer the Empower Bar Baking Mix into a large mixing bowl. In a separate small bowl, whisk together the melted coconut oil and maple syrup until blended and creamy.
- Pour the coconut oil and maple syrup mixture into the bowl with the baking mix. Using a large whisk or spatula, blend until a dough is formed. Using your hands, gather the dough into a ball. Wrap the dough in plastic wrap and place it in the refrigerator for 15 to 20 minutes. *Don't skip this step! Without the egg to bind, the coconut oil will chill in the fridge and create a natural binder.
- Once chilled, place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll the dough out into a large circle, about 1/4-inch thick. If you don't have a rolling pin, you can use a wine bottle or use your hands to flatten so it would cover the bottom surface of the pie plate.
- Peel away the top layer of the parchment paper, and carefully flip the crust onto the greased pie plate. Use your fingers to smooth the dough to fix any cracks or broken edges. Set aside until ready to use.
