I loved my Grandma’s Traditional Pie Crust when I was growing up. She got this recipe from my great grandma and it has been handed down ever since.
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Pie crusts are a bit tricky when you start converting them to alternative ingredients, many times they come out tough or more like a cookie than an actual pie crust. I shared this recipe in my Sugar Free Vinegar Pie way back before the Trim Healthy Mama cookbook was available. I’ve also used a sweetened version of this to make Baked Brie and Berries (Low Carb, THM S).
This traditional pie crust is great for low glycemic and lower carb lifestyles.
Why I add Vinegar to Pie Crust
One of the biggest things my grandma stressed when teaching me this traditional pie crust recipe was to add vinegar. Why because it helps condition the flour and helps with flakiness in the crust. It does also add a bit of flavor and made my crust work so much better even when using baking blend so there must be some truth to that statement.
Using alternative flours this pie crust isn’t as flakey as when we used white flour, but it has passed with my husband in the picky hubby test more than once. And I married a pie guy
- Serves: 8
- Serving size: ⅛th of recipe
- Calories: 98
- Fat: 9g
- Carbohydrates: 6g
- Sodium: 221mg
- Fiber: 6g
- Protein: 3g
- Cholesterol: 21mg
- 1 cup THM Baking Blend
- ⅓ cup butter (softened)
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar
- 2 tablespoons cold water
- Mix Baking Blend and salt in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Mix vinegar with water. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all blend is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball.
- Dust rolling surface with baking blend. Shape into flattened round on lightly dusted surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
- Bake at 425^ for 8-10 Minutes. Allow to cool completely (It stiffens up as it cools)
kctexan says
Haven’t made a pie crust in decades, but just made this. I froze my Kerrygold butter and grated 76 gm on a box grater and put it in the freezer until ready to use. I used Nili’s baking blend, which is an exact duplicate of THM Baking Blend (see Nili’s recipe on YouTube), but I substituted 2 tbsp vital wheat glutten (14.5 gm) for 2 tbsp (12 gm) of the baking blend. (Total baking blend used was 84 gm.) Mixed the dry ingredients well, then sprinkled in the butter curls gradually as I tossed with a fork. Sprinkled in the water/vinegar and used 2 extra tsp water. Followed the rest of the instructions. Used oat fiber to sprinkle instead of baking blend, and it worked like a dream. Rolled out less than 1/8″ thick (12″ round) on a thin silicone bakers mat, patching breaks on the edges as I went. Then laid the pie plate upside down on the pastry. Used the mat to help flip the whole thing right side up. Without the mat, I don’t think I could have moved the pastry to the plate. Neatened up the edges, but wasn’t enough to form a crimped edge. I docked the crust all over. Baked 425°F for 10 minutes until edge was golden brown. It’s cooling now and looks gorgeous! I had enough left to form a thin disk slightly bigger than a silver dollar and cooked it in my air fryer and let it cool and ate it. Wow! It didn’t crumble into nothing but broke like a nice crisp cookie. The taste was actually very nice, great for savory and sweet. Can’t wait to fill the crust tomorrow with lime Jello/cream cheese fluff. This is the only keto pie crust I’ve ever attempted and I don’t need to look any further.