Protein Pie Crust
Prep Time:15 mins
Cook Time:n/a
Serves:12
- 209 Calories
- 5g Protein
- 16g Total Fat
- 12g Carbs
The perfect pie crust shouldn’t be once in a lifetime. So, we've unwrapped a simple and delicious solution that packs a whole lotta good stuff — like whole grains and protein — into a holiday classic. Our protein pie crust recipe features Kodiak Buttermilk Power Cakes, a touch of unsalted butter, and a sprinkle of water. The result? A protein pie crust so flaky and flavorful, it'll have your whole family coming back for seconds (and probably sneaking thirds, too).
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.
