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