Promote your favorite pie with us nutrition 20 minutes High protein pie crustYou cottage cheese is mixed in pie crust flour to provide a good dose of protein with every slices.
We are serving this protein pie crust with our delicious Homemade Coconut Cream Pie to fill. Trust us when we say everyone must be asking for seconds.
Are you a cake or pie person? For me, it has always been found. There is something about a flaky, butter crust that is filled with a creamy or fruit filling that sings my heart! The thing is that, however, I do not make them until it is a holiday because it is often a time -taking and just the way to fill. but not anymore!
Here is DL ⤵: This protein pie crust is super easy and easy to pack it 4G protein per slices in crust alone,
- 4% cottage cheese: We prefer to use 4% cottage cheese for this recipe because it has more protein content than low -fat cottage cheese.
- all purpose flour: You cannot be a pie crust without flour! Use all-pest flour for the base of your high-protein crust and to thicken your coconut cream.
- light brown sugar: A touch of sweetness always welcomes a pie crust, and light brown sugar adds the right amount without dominating other tastes.
- unsalted butter: Cold, unsalted butter is important to create a flaky crust. Ensure that dice it and keep it cool until you are ready to use.
Equipment needs
- food processor: You will need a food processor to mix the material together for the crust.
- pie pan: Use a 9 inch pie pan for this recipe.
- Pie Wet: To prevent the crust from puffing, you will need some pie weight.
Pie is not weight?
Before baking, fork the pie crust and leave the pie weight. Bubbles can still pop up while baking, but will easily become impure while filling the crust. You can also use raw rice in a pinch, we have done it often and it works very well.
try it!
Protein Coconut Cream Pie
Use our high-protein pie crust to create this collapse coconut cream pie recipe! It is seriously, so good.
our favorite
Beast blender
Beast blender We have a Go-Two blender for smoothie, dips, soup and everything in the middle. This is the right size and moderate price. Oh, and oh-so powerful!
This high-protein pie crust can be used to create all types PasteBut honestly we are partial for us Coconut Cream PieWhen you are looking for something less traditional, some ways have been given to fill that pie:
If you want to prepare your pie crust ahead of time, make the dough and make it in a puck. Wrap in plastic rap and store it in the fridge for 3 days.
When you are ready to make your pie, allow the puck to sit at room temperature for 15 minutes or until it becomes soft.
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Preheat the oven at 350 ℉.
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Keep flour, brown sugar, salt and butter in a food processor. Pulse a few times until the butter breaks into small pieces. Add cottage cheese and pulse some more times. Scrape the sides down, then add 1 tbsp water at a time until the dough can collide together.
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Transfer the dough to a flour work surface. Make the dough into a disc and roll it in a 10-11 inch circle.
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Transfer the dough to a pie pan. Line the pie flour with parchment paper and fill it with a pie weight. (There is no pie weight? We like to use raw rice in a pinch.)
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Bake the pie crust at 350 ℉ for 10-15 minutes. Remove from the oven and allow it to cool completely before filling with the desired pie.
- Before baking, fork the pie crust and leave the pie weight. Bubbles can still pop up during cooking, but they will be easily impure while filling the crust.
- We made this pie crust to be served as a crust for us Coconut Cream Pie RecipeFeel free to use crust with any other pie filling.
Calorie: 179 Kilo calorie, Carbohydrate: 22 Yes, Protein: 4 Yes, thick: 8 Yes, Fiber: 1 Yes, Sugar: 2 Yes
Nutrition information is calculated automatically, so only should be used as an estimate.
Photography: The photos taken in this post are from Wooden Skilllets by Erin.
