High-Protein Pie Crust Recipe
This high protein pie crust is made with blended cottage cheese to create a protein-rich pie crust that is just as delicious as the classic.
Servings: 6
Ingredients
- 1.25 cups all-purpose flour
- 1 tablespoon light brown sugar
- 1 teaspoon sea salt
- ¼ cup unsalted butter cold
- ¼ cup 4% cottage cheese
- ¼ cup ice water
Instructions
- Preheat oven to 350℉.
- Place the flour, brown sugar, salt, and butter into a food processor. Pulse a few times until the butter is broken up into little pieces. Add the cottage cheese and pulse a few more times. Scrape down the sides, then add 1 tablespoon of water at a time until the dough can clump together.
- Transfer the dough to a floured work surface. Form the dough into a disc and roll it into a 10-11-inch circle.
- Transfer the dough to a pie pan. Line the pie dough with parchment paper and fill with pie weights. (Don’t have pie weights? We like to use raw rice in a pinch.)
- Bake the pie crust at 350℉ for 10-15 minutes. Remove from oven and allow to cool completely before filling with desired pie filling.
Video
Notes
- Skip the pie weights by forking the pie crust all over before baking. Bubbles may still pop up while baking, but they will easily deflate while filling the crust.
- We created this pie crust to be served as the crust for our coconut cream pie recipe. Feel free to use the crust with any other pie filling.
Nutrition
Calories: 179kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Fiber: 1g | Sugar: 2g