Gratisfied Empower Bar Baking Mix Pie Crust
Enjoy a low carb, nut free pie crust with the Gratisfied Empower Bar Baking Mix. You can make it grain-free keto with an egg and coconut oil, or grain-free vegan with coconut oil and maple syrup. Either way you can't go wrong!
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.