Tuesday, June 26, 2012

Almond Flour Pie Crust


Yield: 9-inch round pie crust

Ingredients

Process

  1. Preheat oven to 325°F.
  2. In a medium sized bowl, combine dry ingredients.
  3. In a small bowl, combine wet ingredients (make sure to melt the palm shortening before mixing it into the batter, about 40 seconds in the microwave does the trick).
  4. Stir wet ingredients into dry.
  5. Pat the dough into a 9-inch glass pie dish, and bake for 10–15 minutes, or until golden.
  6. Remove from oven to cool.

Notes

Shaping the pie crust takes a little finesse. It takes about 10 minutes to smooth out the perfect pie crust; you want to create an even, thin layer. We will often use freshly ground pecans in place of almond for our pies. The warm flavor of a pecan pie crust is the perfect complement to a pumpkin pie. For this, substitute pecan meal for almond meal in equal amounts

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