High-protein pie crust

Step by Step

Step 1

Preheat oven to 350℉.

Step 2

Place the flour, brown sugar, salt, and butter into a food processor. Pulse a few times until the butter is broken up into little pieces. Add the cottage cheese and pulse a few more times. Scrape down the sides, then add 1 tablespoon of water at a time until the dough can clump together.

Step 3

Transfer the dough to a floured work surface. Form the dough into a disc and roll it into a 10-11-inch circle.

Step 4

Transfer the dough to a pie pan. Line the pie dough with parchment paper and fill with pie weights. (Don’t have pie weights? We like to use raw rice in a pinch.)

Step 5

Bake the pie crust at 350℉ for 10-15 minutes. Remove from oven and allow to cool completely before filling with desired pie filling.

Warning

Skip the pie weights by forking the pie crust all over before baking. Bubbles may still pop up while baking, but they will easily deflate while filling the crust.
We created this pie crust to be served as the crust for our coconut cream pie recipe. Feel free to use the crust with any other pie filling.