Pie Crust
Discovery of a Wonderful Website for Recipes
As I searched this year for a pie crust that might be a little flakier taste and a bit easier to make, I found Bakerita.com. I made just a few tiny adjustments when making it.
Paleo Pie Crust
November 22, 2018
Category
Blog
Desserts
Fabufit Paleo Recipes
Gluten Free
Healthy Food and Inch Loss
PALEO
Paleo Recipes
Pie Crust
Persons
6
Notes
The website for the Bakerita delicious recipes is bakerita.com. There are some great things there. This is really the best Paleo pie crust I have found in my 5 years of paleo cooking. The solidness of the coconut oil lends to a flakier crust. I did not cook the pie crust first when using with her Pumpkin Pie recipe and my trial on the pecan pie without precooking almost burned the crust. It really must be covered with tin foil around the edges.
Ingredients
- 2 C Almond Flour (I really like the one from Costco as it is so finely ground).
- 1/4 t Sea Salt
- 2 T Coconut or Maple Sugar
- *****
- 1/3 C Solid Coconut Oil (not melted)
- 1 Egg Beaten
Instructions
- In a medium bowl combine the flour, salt and sugar.
- Add the solid coconut oil and use a fork to blend into the flour.
- Stir in the egg until the dough is just a little moist: moist enough to form a ball.
- It is okay if you can still see some of the coconut lumps as they will melt when cooking.
- If using the dough immediately, just place it covered in the refrigerator.
- If using it later, seal tightly and place in the freezer.
- When ready to use, roll the dough out between 2 sheets of parchment paper into a 12 inch circle.
- Lay the dough in a 9 inch pie dish.
- Be sure to cover the edges with tin foil if using this in cooking the pecan pie or pumpkin.
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