Date Sugar Pie Crust // Refined Sugar Free
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Bebe Carminito made this pie crust that can be used in all your holiday pies, summer pies, fall pies, birthday pies, no-reason pies... I think we can all agree: it's always a good time for pie! This crust is buttery and lightly sweetened with date sugar so it's refined sugar free and extra tasty.
Ingredients
- 7 tablespoons (98 g) cold unsalted butter, preferably European-style
- 1 cup (130 g) all-purpose flour plus extra
- 3 tablespoons (30 g) whole wheat pastry flour
- 2 teaspoons Just Date Sugar
- 1/8 teaspoon kosher salt
- 4 to 5 tablespoons ice water
Instructions
- Cube butter into 1/4 inch cubes and place back in refrigerator on small plate or bowl
- In food processor bowl, pulse flours, Just Date Sugar and salt 5 times
- Add and scatter cold butter, pulse 25-30 times until resembles pea-sized amounts
- Add ice water 1 tablespoon at a time through feed tube pulsing until dough comes together
- Monitor closely to avoid over-moistening the dough
- Turn dough onto lightly floured work surface and pull all bits together forming a disc
- Wrap tightly with plastic wrap and store in refrigerator overnight
- Next day, use according to your pie recipe
by Bebe Carminito
