Yields: 1 pie (see macros below)
Pie Crust Base
Ingredients
2 cup SunFlour
2 Tbsp butter
1 Egg
1/4 tsp salt
Directions
1. Mix SunFlour and salt. Then, cut the butter into the dry mixture with a pastry tool or food processor until the butter is distributed (it will not be perfectly blended in, you will see pea sized pieces of butter in the dough).
2. In a separate bowl, beat the egg and add sweetener and vanilla. Pour egg mixture into the flour-butter mixture and mix until you can form the dough into a ball.
3. Preheat oven. For keto recipes calling for 100% SunFlour, we find convection gives a nicer golden brown. Set to convection at 325 degrees F or for conventional oven, set to 350 degrees F.
4. Line a flat surface with parchment paper, place dough in center and use hands to flatten dough slightly.
5. Cover dough with a sheet of parchment paper.
6. Use a rolling pin to roll the dough to 1/8” thickness in a round shape larger than the pie pan. Remove top layer of parchment.
7. Spray a pie pan with non-stick cooking spray and invert over the pie dough. Using a cookie cutter or knife, trace a circular outline around the pie pan. Grab the parchment paper and flip pie pan over. Use the parchment paper to evenly line the pie crust up with the pie pan.
8. Remove parchment paper. Place in oven and bake until golden brown, about 10-15 minutes.
9. Remove from oven and cool. Set aside.
Filling
Ingredients
1 lb cooked turkey or chicken meat
1 cup broth (turkey or chicken)
2 Tbsp tapioca or corn starch
½ tsp salt
½ tsp pepper
2 C mixed vegetables (green beans, peas, corn)
Cauliflower Mash Top
Ingredients
4 cups cauliflower florets
2 Tbsp butter
½ cup heavy cream
¾ tsp salt
6 slices of hard cheese
optional: sprigs of fresh rosemary or thyme
Directions
1. Bake a Keto SunFlour pie crust for the base following directions above.
2. Prepare cauliflower mash topping: Steam 4 cups cauliflower florets for 10 minutes until soft (florets without the stems will be softest). Mash with fork and add butter, cream and salt, continuing to mash until you get a good consistency (this is totally up to your preference… some people like lumps!)
3. Prepare filling: Mix broth with tapioca or corn starch, salt and pepper in skillet until starch dissolves. Heat on low to medium heat until broth thickens to a gravy consistency. Add diced turkey and vegetable mixtures.
4. Fill base of pie crust with filling.
5. Cover top of pie with cauliflower mash and smooth out. Layer 6 slices of hard cheese on top of cauliflower mash for additional flavor. Add rosemary or thyme sprigs to top.
6. Bake at 350 for 20 minutes. Then broil at 500 for 3-5 minutes to brown the top.
7. Cool, serve and enjoy!
Macros
Serving size= 1/10 of pie = 179g
Net Carbs = 7g (Carbs 11g – Fiber 4g)
Fat 23g
Protein 22g
Calories 341
Don’t need to be keto?
For our grain free Paleo SunFlour crust, click here. Plus, you can substitute mashed potato for the cauliflower mash.
Need to be dairy free?
Substitute butter with vegan butter and for the heavy cream, use a non-dairy milk.
Don’t want the meat?
Substitute vegetable broth for chicken or turkey broth. Skip the meat and add more veggies!
