A light and flaky biscuit like pie crust that is a great alternative to the pastry pie crust that uses a lot less butter. To change things up you can add some herbs to the crust. This biscuit crust works equally well in sweet pies like a peach pie or savoury pies like a chicken pot pie or a corn and tomato pie.
Ingredients:
- 2 cups flour
- 1 tbsp baking powder
- 3/4 tsps salt, divided
- 6 tbsps unsalted butter, cold and cut into 1/4 inch cubes
- 3/4 cup milk
- 2 tbsps basil, chopped (optional)
Instructions:
- Mix the flour, baking powder and salt in a food processor.
- Add the butter and pulse until it resembles coarse meal.
- Add the milk and pulse until it forms a dough.
- Split the dough in half and roll each out on a well floured surface one at a time.
Biscuit Pie Crust • Yield: 2 servings
Ingredients:
- 2 cups flour
- 1 tbsp baking powder
- 3/4 tsps salt, divided
- 6 tbsps unsalted butter, cold and cut into 1/4 inch cubes
- 3/4 cup milk
- 2 tbsps basil, chopped (optional)
Biscuit Pie Crust Nutrition Facts:
• Diet:
• Calories: 82.04
• Fat: 77.54
• Carbs: 67.69
• Protein: 32.49
• Cholesterol: 67.16
• Calcium: 129.04
• Sodium: 52.06* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
