This makes a fine pie crust, but it is not a roll-out crust. It’s a pat-in type, which makes it easier but not as flexible since you can’t have the nice fluted edges.
But the taste is pretty darn good, and I’ll share a cheaper way of making it. Almond flour is very expensive as are many of the no white flour substitutes, but with a good food processor or a good coffee grinder, you can make your own and save some money.
- 1 1/4 c almond flour (meal is the same)
- 2 tbsp coconut flour
- 2 tbsp of sweetener of your choice
- 2 tbsp butter, melted
- 1 egg
- 1 tbsp arrowroot
- Whisk all the dry ingredients to evenly distribute.
- Add the egg and mix, and then drizzle in the butter until all is moistened.
- Grease the pie plate WELL. (I use Crisco because it works the best for me)
- Pat into a 9 inch pie plate.
- Place in freezer for at least 30 minutes or until ready to put in the filling.
- Add whatever filling you are using and bake as directed. If you are using a non-baked filling, then bake for 15 minutes at 350° watching carefully to avoid burning.
SERVES: 1 bottom crust
NOTES: It is essential to not omit the greasing, otherwise it will stick badly to your dish. Works fine for a crust for cheesecake springform pans as well. This recipe will go up the sides about 1/2 inch. Just add a bit more flour and a bit more butter if you want to get it up higher. You can also substitute some oat flour (whirring up regular oat meal in either a food processor or coffee or spice grinder). I use almonds and simply rough chop them and then put in my food processor to make my flour. It is fine if it’s mealy. The taste is unaffected and the texture is great. The coconut can be dried chips (which I can get at my supermarket) and they whirr up nicely in a spice grinder but be careful it will turn to “butter” quickly so do it in short bursts of grinding. You can buy coconut flour on Amazon and it lasts a good while since you don’t use much at a time. Beware of using very much because coconut flour sucks up moisture and will make cakes dry. Which is also true of Splenda which I don’t use for other reasons.
SOURCE: Inspired by All Day I Dream About Food