Perfect ESSENTIAL Protein Pie Crust
(Prep: 10 minutes, Total: 1 hour 10 minutes total)
- 2 1/4 cups all-purpose flour
- 2 scoops ESSENTIAL Unflavored Protein Powder
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 cup cold butter, cubed
- 1/2 cup cold water
- 1 teaspoon lemon juice or apple cider vinegar
- Parchment paper
- Rolling Pin
In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and lemon juice or vinegar into the dry ingredients, and using a fork, pastry cutter, or your hands combine the butter until the ingredients look like flaky sand. If there is visible butter, that's okay! It will make the crust delicious!
Add the cold water to the mixture and stir with a pastry spatula or wooden spoon until you need to use your hands to mix until the dough holds together. (If the dough is too sticky, add 1tbsp of flour until the right consistency is found. If it is too dry or crumbles, add 1 tbsp water until it holds.)
Divide the dough into two halves, wrap in saran wrap and refrigerate for at least 1 hour. (Can be refrigerated for up to 3 days)
Roll out the dough to a 12” circle about 1/8” thick on a lightly floured surface. Don’t forget to flour your rolling pin! We like to use parchment paper on the surface as well to help lift the dough and fold it.
Fold the dough lightly into halves or quarters, lift and place it onto your 9" pie dish with about 1" overhanging. Pinch the edges to create your desired and cut any excess dough off. Fill the pie with your desired filling. Bake at 375* for 45 minutes.
If you’d like a top crust on your pie, use the other half of the dough, follow the same rolling instructions, pinch the top and bottom layers together and be sure to pierce at least three small slits to vent the pie while it cooks. We like to brush an egg wash (1 egg yolk whisked with 1 tsp water) on the top to help it get golden and glossy.