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Export 1 ingredients for grocery delivery
Step 1
Whisk together the keto wheat flour and salt.
Step 2
, Dice the butter into small cubes, or cut it into pats. Work it into the flour until the mixture resembles bread crumbs; it should be mostly uniform.
Step 3
, Add the ice water, tossing until the dough starts to clump together.
Step 4
, Dump the crumbly mixture onto a work surface and pat it together into a rough disk. Fold one side of the dough over the other the best you can; it may break or crumble, which is OK. Repeat the patting and folding several times until the dough holds together.
Step 5
, Knead the dough three to four times. If it starts to stick to the work surface, stop kneading; there should still be some dry bits on the outside.
Step 6
, Gather the dough into a ball and divide it in half. Gently pat/shape each half into a rough disk and wrap the disks in plastic. Refrigerate the dough for at least 30 minutes before rolling.
Step 7
, Use as directed in your favorite keto-friendly pie recipe. Note that the pastry browns readily, so covering exposed crust with foil or a pie shield 15 to 20 minutes into baking is a good idea.
Step 8
, The dough will keep well in the refrigerator for up to 24 hours. For longer storage, wrap the dough in plastic then aluminum foil, and freeze for up to 2 months. Defrost frozen dough in the refrigerator overnight before using.
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