I have made several pies this holiday season and I have settled on my two favorite pie crusts. One is no-bake necessary (meaning, it can be baked but it does not have to be) and the other is a more traditional roll and bake pie crust. No matter what pie you are making, one of these will probably work! They are both delicious and both fall into the THM S category.
The No-Bake crust can be used the same way a graham cracker crust would be used, covering the bottom and sides of a pie plate or it makes a nice thick crust for a cheesecake in a spring-form pan so instructions are given for both.
The traditional crust can be par-baked for baked pies or fully pre-baked for no bake pies. Instructions are given for both as well as doubling instructions.
No-Bake Necessary Pie Crust ~ THM S
- 3/4 c. chopped pecans
- 3/4 c. baking blend
- 6 tbsp. butter, melted
- 2 tbsp. xes sweetener or gentle sweet
- Grease a pie pan or spring-form pan with cooking spray.
- In a food processor, add all crust ingredients and process until well combined.
- Press crust into bottom and up sides of pie pan or just onto the bottom of a spring-form pan. I like to use plastic wrap or parchment paper to help me get a good even crust without getting my hands all messy!
Roll and Bake Pie Crust ~ THM S
- 3/4 c. oat fiber
- 1/2 c baking blend
- 1/2 c. unsalted butter, cut into 1/2″ pieces
- 1/8 c. xes sweetener or gentle sweet
- 1/4 tsp. mineral salt
- 1 1/2 tsp. apple cider vinegar
- 1/2 c. ice water (more if needed)
- Place oat fiber, baking blend and butter into freezer for 15 minutes before starting crust process.
- In a large food processor, pulse oat fiber, baking blend, Gentle Sweet, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
- Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
- Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight. (Allow me to come clean here…If you follow the refrigeration instructions in this part of the recipe it will result in a slightly flakier crust. This is because of the steam created from the cold dough in the hot oven. HOWEVER, if you are short on time, or just lazy like me, you can skip all the refrigeration steps and go straight to rolling out and baking. You still get a delicious crust!)
- Preheat oven to 425º and lightly grease a 9”-x-1.5” pie dish with cooking spray.
- On a lightly floured surface, roll out dough into a 12” circle. I highly suggest rolling this out on parchment paper. That way you can turn it over onto the pie plate and peel off the paper. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork. Remove any excess pie dough.
- Bake 10-12 minutes and remove from oven.
This pie crust can now be used for your favorite pie. The 10-12 minutes is just to par-bake the crust. If your pie will not be baked and you need a fully baked crust let it bake 18-20 minutes, checking often to make sure it does not burn. This recipe is for a single crust pie. Double the recipe for a double crust pie.
As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.