This rich crust is made from almond flour and coconut oil for deep flavor and a very tender crumb that will work wonders for fruit pies, quiche and pudding pies. You won’t even have to break out the rolling pin for this paleo-friendly pick which means less work and more yum! Find the recipe here
Makes one 9-inch pie shell
2 1/3 cup finely ground almond flour
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/4 cup coconut oil, chilled
Combine almond flour, cinnamon and salt in a food processor. Add oil and pulse to combine. Add egg and pulse until mixture just pulls away from sides of the bowl. Shape dough into a disk, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.
Place dough in a 9-inch pie plate or tart pan. Using your fingers, press dough out from center and up sides of the pan.
Trim any excess dough from top of the pan and flute or smooth top edge of crust so it is even and neat. Fill as desired and bake, or prebake crust in a 300°F oven until just lightly browned and dried, 15 to 17 minutes.
Per Serving: Serving size: (1/8 of crust), 250 calories (210 from fat), 24g total fat, 7g saturated fat, 25mg cholesterol, 85mg sodium, 7g carbohydrates, (4 g dietary fiber, 1g sugar), 8g protein.
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