Mini Pie Crust (LC)
They are easy to make and really very sturdy. I made one batch today, and made both an entree and a dessert. These would be fantastic party fare as well. Everyone loves individual pies.
They are easy to make and really very sturdy. I made one batch today, and made both an entree and a dessert. These would be fantastic party fare as well. Everyone loves individual pies.
- Carbohydrate 2.99260951388919 g
- Cholesterol 2.54192708442342 mg
- Fat 8.92977982603368 g
- Fiber 1.5603679983351 g
- Protein 3.30120156250431 g
- Saturated Fat 1.51761097181969 g
- Serving Size 1 1 Serving (17g)
- Sodium 11.0106111140315 mg
- Sugar 1.4322415155541 g
- Trans Fat 0.447771354150235 g
- Calories 99 calories
Step-by-step
- Place almond flour and salt in food processor and pulse briefly.
- Add butter, coconut oil , and egg and pulse until mixture forms a ball.
- Press dough into 12 mini muffin cups .
- Bake at 350°F until lightly browned, about 15 minutes.
- Let cool 10 minutes before removing from pan.
- Fill each pie crust with barbecue chicken and sprinkle cheese on top or use as mini lemon or key lime pies.
As a busy housewife, I'm always looking for ways to save time and energy in the kitchen. That's why I was thrilled when I discovered this recipe for Mini Pie Crusts (LC). They're incredibly easy to make, requiring just a few simple ingredients and a few minutes of your time.
The best part about these pie crusts is their versatility. They can be used to make both sweet and savory dishes, making them perfect for any occasion. I've used them to make everything from mini quiches to fruit tarts, and they've always turned out perfectly. The crusts are sturdy enough to hold their shape, but they're also flaky and delicious. My family and friends love them, and I'm sure you will too.
