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All-Purpose Pie Crust
Bake up this tender, versatile pie crust with almond and coconut flours for an easy base that works beautifully with both savory quiches and sweet dessert pies.
Prep:
10 minutes
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Cook:
8-10 minutes
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Easy
Ingredients
1 egg
1 Tbsp olive oil
1 tsp vanilla (omit for savory pies)
2 Tbsp cold butter
1/2 cup coconut flour (or substitute another 1/2 cup almond flour if desired)
1/2 cup almond flour
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1 large egg, about 50 g
15 mL olive oil
5 mL vanilla extract (omit for savory pies)
28 g cold butter
56 g coconut flour (or substitute another 48g almond flour if desired)
48 g almond flour
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
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Disease state
Instructions
1. Preheat oven to 325 degrees.
2. Cut a circle of parchment paper and place in the bottom of the pie pan. (This step is not necessary but REALLY helps the finished pie slices slip right out of the dish.) Spray sides of pie dish (and bottom if not using parchment paper) with olive oil spray or coat with butter or coconut oil.
3. Pulse all ingredients except butter in a food processor.
4. Cut the cold butter into cubes and add to the food processor. Pulse a few times until small “crumbs” form.
5. Press the dough into the prepared pie dish. If desired, use your fingers to crimp the edges of the crust forming a decorative edge. Alternatively, leave the edges uncrimped for a more rustic look.
6. Poke holes in the bottom of the crust with fork.
7. Bake at 325 degrees for 8-10 minutes until it begins to turn golden brown.
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Nutritional Info
Storage
Notes
For Tasty&Healthy, replace the 2 Tbsp butter with 2 Tbsp olive oil.
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