Clean Eating Grain Free Chocolate Pie Crust Recipe (2024)

FAQs

What is a chocolate pie crust made from? ›

Whisk together the flour, cocoa powder, salt, and confectioners' sugar (see "tips," below). Work the butter into the flour mixture, using a pastry blender or fork, your fingers, or a stand mixer. Don't mix the butter in completely; leave some of it in pea-sized lumps.

Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps. Place the pie tin on a baking sheet, and place in the oven. Bake for 15 to 18 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans.

Butter for flakiness and flavor, and shortening for its high melting point and ability to help the crust hold shape. You can use butter-flavor shortening if desired.

A soggy bottom crust happens when the wet filling of your pie soaks into the raw pie dough beneath before it's had a chance to set, causing it to become sodden and gummy. This is particularly problematic with both fruit pie and custard fillings because they have high moisture content.

Puff or flaky pastries, used in meat pies, have double that quantity of fat – and it's not usually heart-friendly fat. Filo pastry has a huge health advantage because there is no fat in the mix. It is made solely from flour and water.

Mistake to Avoid No.

Adding more flour is always an option, but add too much flour and your dough will end up like a cracker—not a pie crust. Remember: The more you mix your pie dough, the tougher it becomes. To keep the mixing to a minimum, try rolling out your dough between two pieces of parchment paper.

But the apple pie takes the cake when it comes to fiber and potassium, and it has less added sugar. So what's a pie aficionado to do? Well, if you want to consume fewer calories, go for the pumpkin—it almost always has fewer because of the single crust. You could also take a sliver of both pies.

An egg wash is not necessary when blind baking, though if you want to add some shine to the edges of the pie, you can brush the crust with egg wash after removing the pie weights and before returning the pie to the oven to finish baking.

If you don't blind bake with weights, or poke holes into the bottom of the crust, the bottom of the crust can puff up.

Should I bake the bottom pie crust first? ›

But the one surefire way to make certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

Wrapping the crust edge is recommended for all kinds of pies: fruit pies and meat pies, frozen and fresh, homemade and store-bought. Without wrapping the crust, the edges will likely burn if you try to bake the pie until the center crust is browned. The crust edge is thinner and easily burns.

On paper, classic pie dough is a mind-bogglingly simple recipe. Combine flour with a bit of salt and sugar, cut in some butter, lard, and/or shortening, then add just enough cold water to get it to come together into a disk. Roll it out and bake. That's it.

A choco pie is a snack cake consisting of two small round layers of cake with marshmallow filling and a chocolate covering. The term originated in America but is now also used widely in South Korea, Japan, and its exports, and many other countries as either a brand name or a generic term.

Four amazing Pie Crusts - Flaky, Brisee, Sucree, Sablee.

Dark Chocolate Ingredients: Cacao liquor, sugar, cacao butter, lecithin, and vanilla. Milk Chocolate Ingredients: Cacao liquor, sugar, cacao butter, milk solids, milk fat, lecithin, vanilla. White Chocolate Ingredients: Sugar, Cacao butter, milk solids, milk fat, lecithin, vanilla.