Pie Crust

Pie Crust

Strawberry and Rhubarb Pie Gluten & Sugar Free || Keto Rhubarb Recipes

The Best Gluten Free and Sugar Free Strawberry and Rhubarb Pie with authentic Pastry Keto pie Crust for a perfect Keto dessert Recipe 🔔 If you SUBSCRIBE ring the 🔔 for notifications! Buy Me Bacon? 🥓 🥑 if you like my content please consider supporting my channel via Patreon at
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📆🧀🥓28 DAY KETO PRIMAL MEAL PLAN + guide + weekly shopping list

📆🥩🥑28 DAY KETO PALEO MEAL PLAN + guide + weekly shopping list

Nutritional Values per Slice: 436kcal, 5.5g Carbs (7g Fibre), 11g Protein, 40g Fat

INGREDIENTS (make a Pie, 8 Slices)

CRUST (you need to make this twice, one for the bottom crust, one of the lid)

100g / 3.5oz almond flour

40g / 1.4oz coconut flour

5g / 1tsp xanthan gum

10ml / 2tsp apple cider vinegar

100g / 3.5oz COLD butter

55g / 1.9oz COLD full fat cream cheese

1 egg


100g / 3.5oz icing sweetener

300g / 10.5oz rhubarb, cut in 1 or 2 inches bits

250g / 8.8oz strawberries (if frozen, thaw them first)


Silicone Rolling Pin

Coconut Oil Spray

Pie Dish

Cling Film

Baking Parchment Paper


Hand Mixer


Wooden Spoon

Aluminium Foil



My Rainbow Cutlery:

This is without a doubt the best faked carb recipe I ever achieved. My husband asked me repeatedly while scoffing his slice “tell me again why this is keto?” and the answer is “because it only has 5.5g of carbs per slice”, which is still quite high but that’s implied with the fact we are using strawberries and this is to remind you that, while berries might be allowed in keto Strawberries for instance are still between 6g and 7g carbs per 100g. I tried to keep the amount down with 250g but that did bring in 15g of carbs that we just have to deal with. Are those 6g of carbs worth it? Oh god if they are. The way the strawberry cook with the Xanthan Gum and Sweetener makes them a strawberry jam basically, for taste rather than just texture, Robb was again amazed by the fact he couldn’t taste sweeteners, just strawberry Jam.Eat Responsibly.

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Pie Crust

How to Make: Peach Cobbler

1 box of rolled pie crust
X2 cans of peaches (29oz each)
2-1/4 c sugar
1 stick of salted butter
1-1/2 tsp nutmeg
1-1/2 cinnamon
1-1/2 tsp vanilla extract
1 tsp of lemon extract
mix together;
2-1/2 heaping tbsp cornstarch
1/4 c of water
reserve 1/2 cup of peach juice, add to the mixture
[email protected] 375 degrees for 40 minutes, delicious!!!!!


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Pie Crust

Spinach and cheese Quiche Recipe

Spinach and cheese Quiche – this recipe so delicious and rich! Good for special occasions, parties and birth days. Instad of gruyere cheese you can use any kind of cheese like, such as cheddar.

More Delicious Recipes:
Greek Moussaka:
Onion Fritters:
Crispy Fried Eggplant:
Parisian Gnocchi:
Garlic Parmesan Dinner Rolls:


My favorite kitchen equipment:

For the crust:
2¼ cups (280g) flour
3/4 cup (170g) cold butter, cubed
1 teaspoon salt
4-6 tablespoons cold water
For the filing:
14 oz (400g) fresh spinach
1 yellow onion
1 red onion
2 garlic cloves, crushed (optional)
3 eggs
1 cup (240 ml) heavy cream
7 oz (200g) gruyere cheese
3oz (90g) blue cheese such as gorgonzola
1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg
Butter + olive oil for frying
1. In a food processor process flour, salt and cold cubed butter. process until crumps are formed. Add cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Meanwhile make the filling: chop onions. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain.
4. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside.
5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
6. Preheat oven to 350F (175C)
7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven.
8. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.
9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly.

Kitchen Equipment:
Nonstick 9-Inch Tart Pan with Removable Loose Bottom:
Cake stand:
Food Processor:

Camera Gear:
Canon EOS 80D:
Sigma 17-50mm f/2.8 Lens:

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Pie Crust

Sugar’s Chicken Pot Pie

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Pie Crust

VEGAN STUFFED CRUST PIZZA | Vegan Pizza Hut Recipe | The Edgy Veg

Make the Pizza Huts famous stuffed crust pizza vegan! This vegan stuffed crust pizza recipe is the best vegan pizza I’ve had yet. Do you want more vegan Pizza Hut copycat recipes? Let us know in the comment section below.





I am all about pizza. I could eat pizza for breakfast lunch and dinner and still want more. This time around though, it’s all about the crust! I asked you guys on instagram what recipe you wanted to see veganized and you voted on Pizza Hut Stuffed Crust pizza- so here you go!

For many, stuffed crust is the ultimate pizza experience, and I’ve got a hunch that I’m going to like it too. If you’e missed this cheesy delight, then feel the FOMO no further, as this vegan spin on a pizza favourite is now totally obtainable, and right within the constructs of your very own kitchen. Move over Pizza Hut, The Edgy Veg Vegan Stuffed Crust Pizza is here.

The ingredients for this pizza pie include grated vegan cheese, green peppers, veggie pepperoni or sausage, veggie ground round, mushrooms, olive oil, pizza dough, homemade pizza sauce and of course, vegan cheese for the stuffed crust. I also recommend using cornmeal to powder the pizza pan (if you are using one). Chili oil and vegan ranch sauce for dipping, seal the deal for a super delicious homemade pizza dinner.

Start by preparing the dough for the crust. I used the one from my cookbook, but you can also use store-bought dough. Make sure your dough is room temperature. Prep all your toppings and preheat the oven to 425 degrees F with your pizza stone in the oven (if you are using one). If you’re using a pizza pan, grease it and/or sprinkle with cornmeal. Roll out your dough until it’s about two inches larger than the pizza stone or pan. Note: If you’re using a pizza stone- remove it from the oven very carefully. Put the pizza dough onto the pan or stone and poke it with a fork all over. This will prevent the dough from bubbling. If you are using a stone- move VERY quickly so that the crust does not start to cook before you’re finished pizza assembly. Place the vegan cheese sticks (or shreds if using), end to end, around the edge of the dough. Brush a small amount of water on the dough to moisten the edge all of the way around. This will act like a glue. Fold the dough over the cheese and press it down onto itself, add more water if it is not sticking. Seal it all the way around, so the cheese does not ooze out the side. Using a new brush, brush the top of the folded dough all the way around with olive oil (just the round stuffed crust edge, not the entire pizza). Spread your desired amount of pizza sauce onto the centre of the dough and brush all the way to the edge, just covering the seams along the stuffed crust. Add the other toppings, as much as you desire, and then sprinkle on the grated mozzarella to finish. Place the pizza into the oven and bake for 12 to 20 minutes or until the crust begins to turn golden brown and the cheese is melted. The timing will depend on the type of pizza pan or stone you are using. Slice the pizza and serve hot on it’s own with a side of chili oil or vegan ranch.

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Pie Crust

Ranking the Best Frozen Pizzas with the Super Troopers Cast | Sean in the Wild

Sick of being asked to guzzle maple syrup and chug liters of cola, the cast of “Super Troopers 2” is here to taste test one of America’s most treasured culinary traditions: frozen pizza. Fresh off the 4/20 premiere of their stoner-classic sequel, the Super Troopers crew is determined to find the best freezer-aisle slice for when those late-night munchies hit. From classics like DiGiorno and Ellio’s, to an artisanal frozen pie from the folks at Roberta’s in Bushwick, Sean Evans is rolling out some of the country’s most beloved heat-and-eat pizzas. Is DiGiorno really as good as delivery? Does Tombstone Original have a faint taste of snozberry? The guys answer these important questions—and more!—on an all new episode of Sean in the Wild.

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First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country’s best chefs and finding the unexpected places where food and pop culture intersect.

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Pie Crust

Cheesy Chicken Enchiladas | Delish


1 tbsp. extra-virgin olive oil
1/2 lb. yellow onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1 tsp. cumin
1 oz. (10-oz.) can red enchilada sauce
1 tsp. (8-oz.) can crushed tomatoes
3 c. cooked, shredded chicken
2 c. shredded monterey jack, divided
2 c. shredded cheddar, divided
8 Kosher salt
1/4 c. freshly chopped cilantro, plus more for garnish
8 corn tortillas

1. Preheat oven to 350°. In a large skillet over medium-high heat, heat oil. Add onion and peppers and cook until onions are soft, 5 minutes. Add garlic and cumin and cook until fragrant, 1 minute. Add enchilada sauce and crushed tomatoes and cook until warmed through, 5 minutes. Set 1/2 cup of this mixture aside for topping the enchiladas.

2. In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro. Add 1 cup of the enchilada sauce mixture and toss to combine, and season with salt. Add a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place in skillet seam side down. Repeat with remaining tortillas.

3. Spread the set aside 1/2 cup enchilada sauce on top and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is bubbling and melted. Garnish with cilantro and serve.

Full recipe:

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Pie Crust

How to Make Meat Pie With Homemade Pie Crust

Savory meat pie made with deliciously seasoned ground beef and poured into a buttery pie crust, baked to perfection. Kids love it!

Pie Crust
1 1/4 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 stick cold butter, cubed in small pieces
2-3 tablespoons ice water
1. Place flour, sugar, salt, and baking powder into a food processor, and mix with a spoon.
2. Add the butter and pulse several times until the mixture is crumbly.
3. Turn the processor on, and very slowly pour the ice water through the top until a dough ball forms.
4. Cut the dough into two even pieces, wrap with saran wrap, and freeze for 30 minutes, or refrigerate for several hours.

1 pound ground beef
1 tablespoon olive oil
1/2 large onion, diced
2 tablespoons flour
1 tablespoon organic brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1/2 cup beef broth
1 teaspoon salt
2 teaspoons Montreal steak seasoning
1 teaspoon parsley
1. Heat a large skillet over medium heat, then add olive oil and ground beef.
2. Cook the meat for several minutes, then add the onions, and mix well.
3. Cook until the meat is no longer pink, then add remaining ingredients mixing well.
4. Allow flavors to blend for a few minutes, then remove from heat.
5. On a floured surface roll out one of the dough balls to fit into a sprayed pie dish.
6. Pour the meat filling inside the dough.
7. Roll out the other dough ball, and place on top of the meat, fluting the edges.
8. Bake at 400* for 30-40 minutes, until very golden.

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Pie Crust

The Best Keto Cheesecake Crust! Low Carb Cheesecake Crust That’s DELICIOUS! (no almond flour!)

Finally! A keto cheesecake crust that isn’t soggy, bland or crumbly! The end result resembles the look and mouth feel of a graham cracker crust but packs more flavor and is much more nutritious!

Get the printable keto cheesecake crust recipe below.

Be sure and subscribe to this channel so you get alerted when the keto cheesecake recipe posts. I have a whole series of cheesecakes coming up for you!

Here’s what my food tasters said about the cheesecake and crust:

“OMG. This tastes like the real thing!” –Melissa
“Yum! I’m not taking this home to share” –Mandy
“This Cheesecake! Oh my!” -Cathi

Making this crust is easy with the right tools. You’ll need a food processor for this one unless you can find walnut flour somewhere.

I really like Cuisinart Food Processors — This is the newer model of the one I have:

Get the printable recipe on my website here:

Now, let me tell you a secret. There is a “secret ingredient” in this recipe. Using it transforms the cheesecake — testing with substitutes didn’t give the same results.

The sugar substitute used in this keto cheesecake is my secret weapon! It’s called Bocha Sweet and it’s a superfood.

Get it here:
➡️➡️Tip: Get the 3 pack to save $$!

Here’s quick and easy links to the things you’ll need and my favorite brand’s:

🔗 Walnuts

🔗Coconut Oil by Nutiva
➡️➡️I purchase mine by the gallon. I like the Nutiva Brand above or Tropical Traditions is my go-to favorite.

🔗Tropical Traditions Coconut Oil
➡️➡️Please use this link so I get credit for referring you 🙂 (They run sales! Use FS10 as a coupon code for free shipping on your 1st order) Check out their website for details on why their coconut oil is the best! Get the Expeller Pressed if you want coconut oil without coconut flavor.

🔗 Pure Vanilla Extract by Nielsen-Massey
➡️➡️ Watkins Pure Vanilla is another favorite. Order Watkins here: or on Amazon here

🔗 Almond Extract by Nielsen-Massey
➡️➡️ or order Watkins at

🔗 Sea Salt

🔗 Food Processor (Cuisinart)

🔗 Spatula

🔗 Springform Pan

🔗 Parchment paper by Kirkland
➡️➡️ Available at Costco too!!

🔗 Bocha Sweet (Sugar Substitute)
➡️➡️Tip: Get the 3 pack to save $$!

Why affiliate links? They help support my Vlog 🙂
Thank you for considering using my Amazon affiliate links. How do they work? When you click on them and make a purchase, my blog gets a small % as a kickback for referring you based off the total dollar amount in your cart. This costs you nothing extra and is a free (to you) way to help support my blog & help me afford to continue to be able to experiment and develop recipes. Thank you so much for considering using my Amazon (and other) affiliate links.

Thank you for helping to make these recipes possible and free!

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Tara Wright, Whole Body Living, LLC and Tara’s Keto Kitchen provide information on this YouTube Channel and associated website regarding healthy living, recipes, nutrition, and diet which are intended for informational purposes only.
The information provided is not a substitute for medical advice, diagnosis, or treatment nor is it to be construed as such. Although every effort is made, information and research can change rapidly. We cannot guarantee that the information provided reflects the most up-to-date medical research. Information is provided without any representations or warranties of any kind. Please consult a qualified physician for medical advice, and always seek the advice of a qualified healthcare provider before making any changes to your nutrition or exercise program.

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