NOTE: It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.
TIPS:
1. Melted butter should be warm not hot when adding to a recipe.
2. Most recipes work with either salted or unsalted butter.
3. Metal pans brown and crisp more than glass pans. Ceramic pans heat more evenly.
4. Glass pans take longer to come to temperature.
5. Ovens vary, so bake times may need to be adjusted.
6. If you want a sweet crust, use a few drops of monk fruit/stevia, or 2 T of our sweetening blend, S'WEEET! or real sugar, as most other sweeteners create too soft of a crust (see below).
7. A cool, room temperature dough rolls easier than very cold dough. Dough can be frozen for later use.
INGREDIENTS
1 1/2 C MULTI-USE BAKERY MIX (187g)
6 T Soft or Melted Butter (84g)
1 T Water (15g)
1 Egg White (30g) or 2 t more water
1 t Vanilla Extract (optional-for dessert crusts)
Makes 1 Single Crust (enough for a deep-dish pie)
Pre-heat your oven to 325°F and lightly grease your pie plate.
1. In a medium-size bowl, add the Bakery Mix and butter and use a fork or your fingers to combine until the mixture resembles clumpy wet sand.
2. Combine the egg white, water and vanilla (if using) in a small bowl then add to the mix.
3. Mix until it becomes a soft dough. Add 1 t more water if need (helps if you've added powdered sweetener).
3. Roll the dough out between two pieces of cling wrap or wax paper. Make sure to roll the dough thin enough and bigger than your pan.
(Unless you're making a deep-dish pie, there should be left-over dough to coat with cinnamon and bake up little treats.)
4. Remove the top paper, set the pie tin upsidedown onto the dough, slip your hand underneath and invert the dough into the pan.
5. Bake about 25 minutes, until golden brown, using a crust protector to protect the edges, as needed. Or, fill with filling and bake according to your pie recipe directions.
TO USE A FOOD PROCESSOR: Add the mix to the bowl of your food processor. Add cold, cubed butter and pulse to combine. Add water and egg white (if using) until a dough comes together. It's okay to see pieces of butter in the dough. Continue with step 3-5.
For Double Crust Pies: Double the crust recipe above. Fill and bake according to your recipe directions. Brush with egg white for a nice finish. To reduce the chances of a runny pie and soggy crust, cook fruit filling on the stovetop and cool before filling and baking. Refrigerate uncovered to keep edges crispy.
SWEETENERS VARY tremendously and will affect the outcome of all baked goods.
We suggest using our new sweetener blend, S'WEEET, real sugar or a substitute such as Lakanto's Baking Blend, Swerve or Mrs. Jones blend (which contains sugar). Allulose and kabocha-based sweeteners will make baked goods soft and not crispy. Erythritol can make them firm and more crumbly.