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high protein pie crust

High-Protein Pie Crust

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This high-protein pie crust combines Fit Flour and all-purpose flour with cold butter, egg, salt, and ice water. It makes one 9-inch pie crust with approximately 80 calories and 9 grams of protein per slice, giving you a flaky, macro-friendly base that still tastes like real pastry.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 0.75 cup Fit Flour
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon salt
Wet Ingredients & Fat
  • 4 tablespoons cold unsalted butter cut into small pieces
  • 1 large egg
  • 5-6 tablespoons ice water adjusted as needed

Equipment

Food Processor
Food Processor
Kitchen Scale
Digital Kitchen Scale
Spatula Set
Silicone Spatula Set
9-Inch Pie Dish

Method
 

  1. Combine the Fit Flour, all-purpose flour, and salt in a food processor or large bowl. Pulse briefly to mix.
  2. Add the cold butter and pulse or cut it into the flour until small, pea-sized pieces remain throughout.
  3. Add the egg and pulse to combine.
  4. Gradually add ice water, one tablespoon at a time, pulsing until a stiff dough forms and holds together when pressed. Do not overmix.
  5. Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  6. Roll the chilled dough on a lightly floured surface into a circle large enough for a 9-inch pie dish.
  7. Transfer the dough to the pie dish, press it gently into place, and crimp the edges. Bake according to the requirements of your specific pie filling.

Nutrition

Calories: 80kcalCarbohydrates: 5.5gProtein: 9gFat: 4.3g

Notes

High-Protein Pie Crust Tips & Expert Strategy

KEEP IT COLD: The butter and the water must be ice cold. If the butter melts before baking, you will lose the flaky texture.
ADD WATER SLOWLY: Protein flour absorbs moisture differently based on the brand and humidity. Start with less water and only add more until the dough holds together when you squeeze it.
DONT OVERWORK IT: Mix the dough just enough to bring it together. Overworking develops the gluten in the all-purpose flour too much, making the crust tough.
CHILL BEFORE ROLLING: Do not skip the fridge time. It lets the flour fully hydrate and firms the butter back up so it's much easier to roll out.

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