Easy Keto Blueberry Pie Double Crust Recipes

KETO BLUEBERRY PIE

Steps:

• In a mixing bowl, add the dry ingredients and mix well. Chop the butter into small cubes.
• In a high speed blender or food processor, add all your ingredients and blend well, until a fine and crumbly texture remains.
• Form two smooth balls with the dough and cover them completely in plastic wrap. Refrigerate the dough for at least two hours.
• Preheat the oven to 180C/350F. Grease a 9-inch pie dish and set aside.
• In a small saucepan, add the blueberry filling into a small saucepan and place over low heat. Once it begins to simmer, gently stir it for 4-5 minutes, before removing it from the heat.
• Place the two balls of dough amongst two pieces of parchment paper. Roll out the dough, allowing one of them to be larger than the other. Place the larger of the two pieces of dough into the pie pan, allowing the sides to overhang. Fill the pie with the filling and spread it out until it is mostly even. Top with the second layer of dough, and crimp the sides. Brush with the egg wash.
• Place the pie in the oven and bake for 45-50 minutes, or until golden brown on top. Remove the pie from the oven and let it cool for several minutes, before serving.

EASY KETO BLUEBERRY PIE (DOUBLE CRUST)

Steps:

• In a medium-sized bowl combine the coconut flour and the almond flour and salt. Note if making the nut-free option use sunflower seed flour in place of the almond flour and set aside.
• Melt the unsalted butter and set aside
• To the dry ingredients add the melted butter and combine quickly.
• Next add the two whole eggs and combine.
• Melt the mozzarella cheese in the microwave for a total of 90 seconds stirring halfway through. Once it comes out of the microwave mix well until fully incorporated. You can also melt the mozzarella cheese in double boiler.
• Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the pie dough. I recommend you do so between two sheets of parchment paper so that the dough doesn't stick to your hands. Alternatively, you can use a stand-up mixer with the dough hook
• Once the dough forms divide the dough in half to make the top and bottom of the pie crust.
• Place the pastry dough in the refrigerator to rest the dough and allow the dough to chill. This will make it easier to work with and will produce the flakiest crust.
• Roll out the chilled dough between two sheets of parchment paper for both the top and bottom of the crust and place back into the refrigerator for another 15 minutes to cool again and make it easier to roll the dough.
• Pre-heat oven to 350 degrees
• Transfer one of the rolled crust into a 9-inch pie pan. Being careful to smooth any cracks.
• After you have transferred the bottom crust to the pie pan. You can proceed to add the filling.
• Spread the cream cheese layer to the bottom of the crust being gentle as to not tear the bottom crust. It is key that the cream cheese not be cold otherwise it will not spread.
• Next add the blueberry filling
• Once you add the filling to the pie and the top crust
• Add 5 or 6 slits to the top of the pie to let the steam vent.
• Bake the pie for 25-20 minutes or until the topping is lightly brown.
• Allow the pie to fully cool before slicing.
• Store leftovers in the refrigerator for up to 5 days.