Gallery

Easy Pie Crust

image
The last pie crust I made was great, but I didn’t have any cashews or walnuts sitting in my pantry. I figured I could use almond and coconut flour. And guess what? I was right!image

For this, you will need:

  • 6″ pie tin
  • 1 1/2 cup ground almonds / flour
  • 1 1/2 tbsp coconut flour
  • 1 1/2 tbsp coconut oil (or rice bran oil, since it doesn’t have a taste)
  • 1 egg
  • pinch of salt

I combined all the ingredients in a bowl. It didn’t take long for it to get quite sticky.

imageI recommend you put it into your pie tin, and then either oil your finger tips to move it around, or cover it with plastic wrap until you get the dough in place.

image

I filled my pie crust with pumpkin filling and cooked for 15 mins at 200 degrees Celsius, then another 10 mins at 170. The crust easily turned gold – just had to wait for my pumpkin to settle!image

Next week I will try to use this crust for a quiche. Will keep you posted!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s