A pie crust made with light extra virgin olive oil, type 2 flour, and erythritol sugar that is easy to make and delicious!
Total Time
1hr
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
1
Ingredients
•
2 1/2
cups
Type 2 Flour
•
3
oz
Light Extra-Virgin Olive Oil
or Extra-Virgin Olive Oil
•
1/2
cup
Granulated Erythritol
•
1/2
Lemon
, zested
•
1
pinch
Salt
•
1/4
tsp
Baking Powder
•
2
Eggland's Best Classic Eggs
, separated
•
as needed
Fruit Jam
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees F).
2.
In a bowl whisk one whole Eggland's Best Classic Eggs (2) and one egg yolk, Granulated Erythritol (1/2 cup), and Light Extra-Virgin Olive Oil (1/3 cup). Add in the Lemon Zest (1/2).
3.
With a spoon first and then using your hands fold in Type 2 Flour (2 1/2 cups), Salt (1 pinch), and Baking Powder (1/4 tsp) until you get a smooth dough.
4.
Roll out 2/3 of the dough and line it in a baking pan.
5.
Fill it up with your selected Fruit Jam (as needed).
6.
Use the remaining dough to decorate the top with the classic crossed strips.
7.
Bake in preheated oven at 350 degrees F (180 degrees C) for 45-50 minutes.
Nutrition Per Serving
CALORIES
1926
FAT
88.0 g
PROTEIN
42.8 g
CARBS
324.7 g
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