Savoury Pie Crust
by Patti 'Mama' Corso-Driedger
Breakfast quiche or a dinner meat tourtières, Mama's savoury pie crust makes the dish.
Low Carb Mama's Savoury Pie Crust
Patti 'Mama' Corso-Driedger
1 cup Mama's Biscuit Baking Flour Mix
1/3 cup soft butter
Heat over to 350°
Combine biscuit mix and butter in an 8' pie plate with a fork till crumbly. See notes for some savoury additions. Press to bottom and sides with your fingers.
Bake for 10-11 minutes, should just be starting to turn golden.
Remove from oven and cool completely prior to filling with your favourite filling.
Savoury Additions (add to baking mix):
Quiche Crust: 1/2 tsp garlic powder, 1/4 tsp oiniopn powder
Meat Tourtières: 1/2 tsp crushed thyme, 1/4 tsp ground black pepper
Chicken Tourtières: 1/2 crushed thyme, 1/4 tsp groung sage, 1/4 tsp ground rosemary.
- Serving Size
- 1 Slice (Crust Only)
- per serving
- 3 grams
- Net Carbs
- 1 grams
- 2 grams
- 19.2 grams
- 5 grams
Disclaimer: As with all of Mama's Recipes, this is a Low Carb and Gluten Free recipe. However, feel free to adjust with substitutes where you like. Such as egg or dairy vegan substitutes, for example.