Burn Proof Keto Pie Crust! Gluten free

[@withoutcomfort3015]

It's refreshing to watch a keto baker who loves God and doesn't take His name in vain. I hope you post many more recipes.

[@denisec6577]

I love your self deprecating humor about the burned pies, and I also love that you give praise to the Lord. You are awesome Victoria, thank you for sharing your skills and your failures. Because of you, I have an example that saves me some effort and cost, and helps me to have successful results first time. I’m still saving towards pulling all of the ingredients together to make your flour mix. I will report back the first time that I try using it to make a regular recipe. Thank you again! I love you!

[@weslynnbobbitt5647]

Confectioners swerve (erythritol) is what to use in dessert pie crusts so they don't burn...great video and nice tip on plastic wrap 👍

[@martgrigsby3404]

Add your water to the processor while flour in it and it will make your dough ball for you. Quick and easy!

[@lissyquezada2668]

​@@judysbakeryandtestkitchen1654 You should ask her directly. Sometimes I can feel bad intentions on people coments:(

[@lissyquezada2668]

Oh thanks for the advice , but I guess you havent see other videos where she said she spend lots of time readin, creating , experimenting , to make things beter and beter and she always share the new ways and discoveries with us because she and we all learning new ways and things every day , and also she said in this video that she didnt think it was necessary but she is honest enough to admit mistakes in the video and corrected for us so we can do things right, this is why I love Sister Victoria and her channel ❤

[@martgrigsby3404]

@@lissyquezada2668 oh for Heaven sakes. It’s just a suggestion to save her time. No one is criticizing her or how she does anything. You having feelings of bad intentions doesn’t have anything to do with her videos. That on you.

[@lissyquezada2668]

@@martgrigsby3404 Excuse me ? You replying the wrong message, " the bad intention message was not for you, I actually thank u for the adviced lol.... smh , YOU R WELCOME !! :)

[@martgrigsby3404]

@@lissyquezada2668 GOOD GRIEF. Just STOP! You are making NO SENSE AT ALL. -- smh YOUR WELCOME!

[@janiemiddlebrooks8993]

Another trick I learned is, wet a paper towel and lay on your counter (your parchment will not move around), roll dough between 2 layers of parchment. I always ended up with wrinkles when I use plastic wrap. Maybe I'm not as skilled as you are rolling out dough. Love your channel Victoria ❤️

[@weslynnbobbitt5647]

I do the same, 2 parchment papers 👍

[@knothead35]

I need to practice on my technique. I always get wrinkles when I use parchment 🤣

[@jeanettevoet5243]

This totally did NOT work for this pie crust, it jacked my pie crust up. I have used this method for other things but if you have not made this pie crust yet I urge you to do the plastic wrap, it was easy and works beautifully.

[@Alexander-dt8sk]

I did this with her bread crumb recipe when the butter and flour were taking too long to come together as a dough ball. Works like a a charm.

[@jefffisher1045]

Victoria, you deserve to have a food channel show, you have all the right qualities.

[@prettyricky9147]

This is so awesome!!! Now I can make chicken pot pies again. Thank you for all of your hard work and wonderful recipes. I see a cookbook in your future. ❤

[@JJ4851C]

Yes, Praise our Lord Jesus. Love that about you. God bless you and your family

[@ketnal]

I made a quiche with this recipe and my husband says it was the best quiche he had ever tasted. I pre-baked the crust for 7 minutes but I read that this isn’t necessary for quiche, so I will try that next time and save myself a step.Thanks Victoria for all of your amazing recipes!

[@ethansmom1363]

I used your crust recipe to make a lemon meringue pie as well as a quiche. I wanted to cry in gratefulness after one bite of quiche. This is a VERY good pie crust recipe and the closest to a regular crust I've tried. Thank you!!!

[@lindakavanaugh1815]

Did you prebake the pie crust for your quiche?

[@emmybohl7170]

God bless you with brain I did make all that flour & bought egg.protein,oat fiber ,bamboo fiber except pecan maybe when I go to Sam .Thank you for keto flour recipe & I'm a prediabetic & stroke 2018 God still healing me.Gid bless.😊

[@patimooe9538]

If I freeze the pie crust and make a pumpkin pie do I need to thaw the crust first or bake it frozen. Thanks

[@michaellane4762]

I know you are making a keto pie crust ,but when I was young ( back when the dinosaurs roamed the earth) I would watch my mom make pie crusts and she used 4 items.. flour, salt, shortening and cold water. she would not over work it and she made THE BEST pie crust I have ever tasted!! Stick with the basics and you won't go wrong. BTW, I and my siblings have tried all of our lives to duplicate mom's pie crust, and we can't. Close, but not the same. I don't know if it was the water, or if it was because it was mom making it .Mike

[@victoriasketokitchen]

It’s mamas love touch! 100%

[@dionline88]

You figured it out!!! What a great idea to use the plastic wrap, too. I don't want to start baking pies until I lose a bit more but I write all of the recipes from you in a book so that I can refer to them. (I didn't want to spend $$ on a stand mixer so I found a bread machine that will let me make bread and pizza dough for a lot less $$. I'm waiting for that to be delivered and your pizza crust will be the first thing I make with it!!) Thank you Victoria - you are a genius!!!

[@debracook9848]

Love your channel. Thank you so much for helping others with their keto diet. You are a breath of fresh air to me. I feel peaceful watching you and that's just awesome. God bless you and your family as well.

[@soapsforlove4168]

Amazing, just amazing. I've got to try that! Thank you for giving God the glory. It blesses MY heart, I can only imagine how blessed God is!

[@mrsgallo4455]

Could you do an updated pie crust with your VKF! Thank u!!!

[@tinatroglione7636]

Thank you for all your hard work and thank you for showing us your mistakes/ learning curve in Keto baking; believe me we all make them. .

[@tasst2674]

Ok Victoria. Hope you had a great holiday. I am back for recipe number 2. I want to make a strawberry galette that my hostess made yesterday. Wish me luck!

[@loretta6089]

Great job Victoria!!!!! And love your sense of humor about the burnt pies 😄😄😄

[@rachaelbarr3735]

Have you made pie crust with your new 2.0 standard keto flour (bamboo fiber - finally came!)? Any adjustments? I was thinking of trying the flour with my regular pie crust recipe and see how it worked. I used it for my regular biscuit recipe (substituting greek yogurt and cream for my buttermilk plus a little allulose for browning - my normal recipe doesn't have sugar - but, also, milk is sweet where cream and the yogurt weren't so i figured it might help with that balance, too and it did!) Came out so well I am excited to try other recipes. Thank you, sister! And may the Lord bless you and your family in your new home and place of fellowship and service.

[@ktlass54]

I had every faith in you! Brava!

[@laural.3031]

Thanks Victoria can't wait to try it. Will you be reposting your oreo cookie recipe? I found you on pinterest but your recipe is not available.

[@redhatpat9387]

Any adjustments to this recipe since the creation of your NSKF2.0?

[@jennb9139]

Enjoying your videos! You are a delight to watch. Going to attempt your cinnamon roll recipe. 🤞

[@patriciamcarthur1726]

You are the Keto Queen! Love your invention of different flours that can be used for nearly all things.

[@209sunset]

Hi I just used you flour to make a zinger cake squares came out great thank you for your recipe God Bless you and your family

[@ElaineDSmith]

Can you share the Zinger Cake recipe? It's my fav combo

[@chrishitchings5128]

Great revelation!! I will be trying this method. Mine always” burn” but funny they don’t taste like they are scorched. Thank you

[@jeanettevoet5243]

Victoria I would like to see your pie finished and what the crust looks like done. I made a two crust pie and while the crust was good it was crumbly not flaky.

[@jholcomb9532]

My trick for flaky (conventional) pie crust is a pinch of baking powder. Maybe that would work with this keto crust?

[@debfrancis2166]

Been wanting a good pie crust for a blueberry pie. This just may be what I'm looking for.

[@Katyates]

Can't wait to try this. Thank you!

[@avrellfrancis6785]

Hi Victoria l love the way you explain the full detail that is amazing.

[@victoriasketokitchen]

Thank u so much!

[@LSalon-et6nx]

Hello! I LOVE your recipes. Do you have a cookbook? I would definitely buy it :)

[@victoriasketokitchen]

Not yet!

[@melissagaber7770]

Yes! This is wonderful. Thank you so much (and the mat is great too!)

[@knothead35]

They may have been "burnt" or just very brown, but I bet they tasted delicious

[@luluward1172]

I used your pie crust recipe for apple pie - using chayote for the apples - for Thanksgiving. As promised, it didn't burn. And it looked so beautiful. (Wish I could attach a photo because it truly was a pretty pie.) However, the texture was awful. It was grainy, mealy, crumbly, and not at all a pleasant texture. I wish it had tasted as good as it looked! I've not yet tried your baking flour for cookies or cakes, but I will. Thank you for sharing your recipes. I do appreciate it. I wish this crust had turned out better. I had the throw the whole thing out. My husband and I agreed that the silver lining here is that this Thanksgiving we won't gain weight from eating too much pie! 😋 Lol.

[@victoriasketokitchen]

Oh thats no good I’m sorry!

[@frappelover6213]

That's exactly what I was l looking for a crust for quiche. What I want to know is what kind of plastic wrap behaves so well, I'm always fighting with mine lol.

[@victoriasketokitchen]

kzbin.info/www/bejne/oGa3goGadtmYqposi=NoSVAL-B5AdLPEKS

[@victoriasketokitchen]

This is better!

[@KetoCookbooksCorner]

*Fantastic* ❤

[@cake3020]

please make lemon bars!!

[@randymanville3255]

Do you think you could come up with a cream of mushroom soup substitute so we can make green bean casserole, also a substitute for the fried onions.

[@withoutcomfort3015]

Wes at Highfalutin' Low Carb has a hack for cream of mushroom soup: kzbin.info/www/bejne/ZnabYnqrhsyCrKs.

[@juliemcllreavey5158]

Has anyone made a puff pastry. Please let me know. Xxxx

[@maureensmith4993]

What oven temp and for how long please. Love your channel.

[@victoriasketokitchen]

PRE BAKING INSTRUCTIONS *If needed but not necessary* Pre bake for 5 minutes at 350 if NOT Frozen Pre bake for 7 minutes at 350 if Frozen The baking after filled with our filling depends of the pie recipe itself

[@mysmilewow]

What is 1/3 of a cup in grams?

[@thermogourmand2484]

How many grams in ⅓ cup butter? Love your recipes. Thank you for your hard work

[@victoriasketokitchen]

75

[@everising4999]

Can you use the 2.0 flour?

[@katedickey4891]

Do we get to see the quiche recipe?

[@mommyfindingfit]

Can you make this a day or two ahead and store in the refrigerator until you're ready to use it? Should you roll it out and put it in the pan or just keep it rolled into a dough ball to store in the refrigerater/freezer?

[@victoriasketokitchen]

Yes I have one in the freezer now for another day

[@mommyfindingfit]

@@victoriasketokitchen do you roll it out and put it in the pan or leave it in the dough ball to store it?

[@victoriasketokitchen]

@@mommyfindingfit I roll it into the pan and put the entire thing in the freeze like a frozen pie crust ready to go

[@tonypward]

Can you just use your Keto 2.0 flour?

[@marywright9370]

Hi, Victoria! Is this a good option for a top crust on chicken pot pie? Thanks!

[@victoriasketokitchen]

Yes, definitely

[@DianeFletcher-h2d]

If I'm using the crust for a no bake cream pie, does the crust only need 5 minutes to bake or is the 5 minutes for a par-bake prior to filling for cooked pies? How long do I need to bake for a no bake pie? Thanks!

[@victoriasketokitchen]

About 10 minutes

[@Christie_B_keto]

Can I use your new standard keto flour with the bamboo fiber on this recipe?

[@danebrk]

Victoria can I use this recipe with your standard 2.0 flour?

[@victoriasketokitchen]

Yes 👍🏼

[@victoriasketokitchen]

I recommend watching my “how to use my flour” video

[@kareno7848]

I tried your cakes and cookies mix for some pancakes and they were perfect! However, this mixture has baking powder. Does this recipe include the baking powder for the crust?

[@victoriasketokitchen]

The baking powder is in the flour mixture so you don’t need to add any more when following a recipe. Keto flour needs about 3Xs the baking powder as a regular flour so I put it in my flour mixture and I just skip it in recipes because the flour has the perfect amount for anything u use it for and doesn’t need more

[@lynnkerr9204]

Hi, I made a big batch of the Perfected Keto flour (Bamboo & Almond flour combo) but am confused about your note about not adding baking powder. I don’t see baking powder listed anywhere in the recipe. How do I convert this to use your new flour? Thank you.

[@dm1045]

I’d love to say it worked great but! When you get to the point of pulling off the second piece of plastic wrap - nope wouldn’t come off. Scraped it off and used wax paper. Same deal. So I made a second half batch and formed it into my pan by hand. Don’t know how it works for you.

[@victoriasketokitchen]

Best tip I have is to make sure your butter is cold or even frozen

[@victoriasketokitchen]

So sorry it didn’t work. So many ppl used it today for pies I’ve seen!

[@dm1045]

I’ll try colder butter next time. But I did make sweet condensed milk and your pumpkin pie recipe using my own pumpkin purée. The crust browned and the pie baked and it taste’s delicious. All in all t Rewarding to take all the steps and make it myself. I’ll work on the crust. Thanks and Happy Thanksgiving to your family. 🦃

[@kimriggles2450]

Hi Victoria, Why are you now using allulose instead of erythitol sweetner?

[@victoriasketokitchen]

Allulose acts most like sugar. It browns, doesn’t re crystalize

[@kimriggles2450]

@@victoriasketokitchen Good to know, thank you.

[@pattismith5211]

Hi Victoria! I'm having a problem with the all-purpose flour recipe. I want to double the amount so I will have it ready to go when I need it. When I look at the recipe it says: 57g. of oat fiber= 3/4 c. When I double it, shouldn't it be 114g.? When I do that, I only get 3/4c. instead of 1 1/2c. that I need to double the recipe. Can you help me? I am so excited to make the pie crust but I love the biscuits too so I want to have the mix ready all the time ❣️

[@victoriasketokitchen]

Depends on the oat fiber that you use. Also go by grams NOT cups.

[@katarinastrom4193]

Can I use the self rising flour for this? I like more of a savory pie

[@victoriasketokitchen]

Actually I forgot I tried that and it doesn’t work as well…. The cakes and cookies all purpose flour just works better and holds better

[@les5309]

Hi. I am confused about the Allulose. Your original flour recipe has no allulose in it, so where have you eliminated from, please?

[@weslynnbobbitt5647]

She had made a video of pumpkin pie where she put allulose in the crust recipe part...

[@gerij777]

Did you pre-bake the crust for the quiche recipe? Also, do I keep the flours (cake & self-rising) in the refrigerator or is it not necessary?

[@victoriasketokitchen]

No I do not turn out AMAZING

[@gerij777]

@@victoriasketokitchen how about the flour? Should I refrigerate it.

[@victoriasketokitchen]

I don’t personally but some have said they do

[@elizabethgerads3717]

So what do you do if you don’t have a food processor??? I tried making it a blender that I have and pulsed it does not work

[@victoriasketokitchen]

A pasty cutter by hand

[@mommyfindingfit]

Girl, HELP! I need help figuring out where I'm going wrong with a couple keto recipes. I sent you an email. I could sure use your expertise 😊

[@victoriasketokitchen]

Hi :) I saw your email. I just cannot look at everyone’s recipes. That’s why I’m marking thing’s constantly to show what I can prove works. But the cakes and cookies flour should be a 1:1 with white flour in any recipe. But at the same time if u see it’s too wet use more flour or vice versa. I’m sorry I’m not more help

[@mommyfindingfit]

@@victoriasketokitchen thanks. These already use almond flour and lupin flour. I wish there was somewhere you could go to learn more basics about keto baking. Ie, best ratio of liquid to fat to dry ingredients for cakes vs cookies etc. Or how to get chewy cookies vs cake like cookies. Especially in keto baking, the ingredients are so expensive, it's hard to experiment in the kitchen and risk wasting expensive flours and sweeteners.

[@victoriasketokitchen]

@@mommyfindingfit yes it depends on what u use in each recipe. My cakes & cookie flour is made to substitute for white flour recipes. It isn’t made to substitute a keto recipe. Because again the ratios would change.

[@victoriasketokitchen]

@@mommyfindingfit I feel your frustration and I’m sorry…. that’s why I studied this out for so long. I needed a white flour substitute cause all the keto recipes were gross.

[@withoutcomfort3015]

@@mommyfindingfit All Day I Dream About Food and Highfalutin' Low Carb have reliable recipes. I think Gnom-gnom paleo does as well.

[@pattyfromherz9965]

Thank you so much for sharing!!!!!!!!!!!!!😊😊

[@mt7427]

How did it come out of the pan? Did it stick?

[@victoriasketokitchen]

Not if u spray it first

[@RachelSteiner-jv9vi]

What brand/size food processor do you have?

[@victoriasketokitchen]

Size unknown but kitchen aid is the brand

[@robynk.6265]

I just made your pie crust how long do I need to prebake it if I'm making a cream pie that is a no bake???

[@victoriasketokitchen]

Just until u like the color :)

[@robynk.6265]

@@victoriasketokitchen thank you!! Just made your pecan pie too getting ready to put in the oven!

[@victoriasketokitchen]

@@robynk.6265 awe I hope you love it!

[@dmlr4522]

Hello Victoria I love you recipes & videos. I have a question please If we wanted to have a lil sweetness in the crust which sweeter would you suggest?

[@victoriasketokitchen]

Allulose however it will not bake longer than 30 ish minutes before starting to burn

[@8183rmg]

Can this pie dough be used for fried pies

[@victoriasketokitchen]

That sounds great, but I haven’t tried it

[@pattismith5211]

💐

[@stevesammons8924]

❤

[@elizabethkeller429]

I can't wait to try this. But I was wondering if you could use this in a mini dash pie maker

[@victoriasketokitchen]

Haven’t seen those

[@janetramos6167]

Victoria, I am having problems making your bread. I have tried twice and keep coming out with a blob of uncooked dough. It doesn't seem to rise. Today I turned on my oven to the lowest setting (170 degrees) , let it preheat, then turned it off and opened the door for about 5-7 minutes to let some heat escape. Then put the bread dough in and closed the door for 45 minutes, nothing- I let it stay in the oven for another 15 minutes and still nothing. I am using the self-rising flour recipe and proofing my yeast before I use it. Any suggestions would be appreciated. Thanks so much. My husband and I really enjoy watching your videos.

[@victoriasketokitchen]

Oh mercy ok… thoughts Yeast liquid Must be 110 degrees Proof yeast for 10 minutes Double and triple check that u made the self rising flour and measured by grams Do NOT turn the oven on, JUST use the oven light 💡 proof for 1 hr.

[@kareno7848]

This happened to me as well. I cut back on the wheat gluten flour and increased the Oat fiber. Then it worked, but the bread was very dry on the crust. After a day or two in storage it softened up. It was delicious for french toast , toast etc. It is better toasted than plain.

[@janetramos6167]

@@victoriasketokitchen I will double check everything again. I know the yeast proof liquid is 110 degrees, I measured that. I may have only waited about 7 minutes before I used it though. I will try again just using the light in the oven and see how that works out. I'll let you know next weekend how it turns out. Thanks for giving me some suggestions.

[@withoutcomfort3015]

Maybe a heating pad or plant starting mat with a sheetpan on top or hot water bottle maybe in a chest cooler or box or wrapped in a blanket out of drafts. Also, do an internet search for how to check if your baking powder is expired. The proofed yeast should bubble.

[@lowlandtech]

i bet you can make actual pasta with that flour mixture of yours.

[@victoriasketokitchen]

Coming soon :)

[@galemartin3277]

Ok I just made this crust and it was a mess. So wet. I finally formed it into the pie plate and into the oven. I can't see how it will bake because it's so wet. I didn't add more water but did add some extra flour. I will update after baking. I'm very nervous about this.

[@victoriasketokitchen]

Wow don’t know what happened I’m sorry! Something unfortunately wasn’t right I’ve seen so many good reviews and it’s always worked out for me as well

[@galemartin3277]

Well the crust looks good. And I went ahead and added the pecan pie filling. It looks beautiful! Can't believe how good it looks. Thank you! 🤗

[@agr8h2o]

💜💜💜💜💜💜💜💜💜💜💜💜

[@debbiehauert3577]

I learned that I need to use frozen butter to make the pie crust. Florida kitchens are to warm to process this recipe. I had a melted pie crust by the time I rolled it out. 🤣🤦‍♀️