Protein Pie Crust
Prep Time:15 mins
Cook Time:n/a
Serves:12
- 209 Calories
- 5g Protein
- 16g Total Fat
- 12g Carbs
Adding a little extra boost of protein to your pie crust is easier than you might think. And with help from Kodiak® Buttermilk Power Cakes, we created protein pie crust recipe to prove it. With just three ingredients we've packed in whole grains, protein, and delicious flavor without sacrificing that beloved buttery and flakey texture we all crave from our pie crust. Fill it with Thanksgiving classics, or summer fruit favorites; either way, you'll feel the excitement as you press this dough into your pie dish knowing it's packed with ingredients you can trust!
So, roll it out, bake it up, and get ready for some pie perfection! This protein pie crust isn’t just any crust — it’ll be the talk of the table.
Recipe provided by Kitchen McCabe
Ingredients
- 2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 16 tablespoons butter (2 sticks), cold, cubed
- 1/4-1/3 cup ice water
*Makes one 9-10” pie crust.
Directions
- Place the power cakes mix in the bowl of a food processor fitted with an S blade.
- Add the cold butter to the food processor and pulse into the power cakes mix until butter is the size of course crumbs.
- Slow slowly, pour in the ice water while posting the mixture until a crumbly dough comes together. Only add enough water to bind the ingredients or dough will be sticky.
- Press the mixture into a ball and cover with plastic wrap. Let rest for 10 minutes.
- Use dough as needed in any pie recipe.
Baker's Notes:
- The dough can be thinly rolled and used for a double pie crust recipe (covered fruit pies). Multiply the recipe by 1-½ for intricate crust designs.
- The dough will cover a single-crust pie with dough to spare.
- Par-bake the dough for single-crust cooked pie recipes such as pumpkin or pecan.
- Blind bake (fully bake) the pie dough for pie recipes featuring pre-cooked fillings such as lemon meringue, French silk, banana cream, etc.
