Pie Crust - Danielle Walker - Thankful
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
almond flour, coconutflour,egg, 1 tablespoon ice cold water, salt, butter
preheat oven to 325. combine 1st 5 ingredients in food processor, process for 10 seconds til combined.
scatter the butter around the bowl then pulse 4 to 5 times, til a ball of dough forms and the butter is pea sized.
gather the dough into a tight ball and roll it out to a circle 1/4 inch thick between two sheets of parchment.
press dough into bottom and up sides of pie plate. Fold edges under and crimp or flute dough with fingers.
Cut a circular piece of parchment paper to fit the bottom of the crust and fill with pie weights or dried beans.
Bake for 10 minutes, remove weights and bake 5 min longer. Cool on wire rack.
make ahead tip:
prepare and bake crust 2 days before thanksgivng. cover and store in fridge until ready to bake.
can replace ghee with palm shortening or butter
Serving Size: makes 1 9 inch pie
scatter the butter around the bowl then pulse 4 to 5 times, til a ball of dough forms and the butter is pea sized.
gather the dough into a tight ball and roll it out to a circle 1/4 inch thick between two sheets of parchment.
press dough into bottom and up sides of pie plate. Fold edges under and crimp or flute dough with fingers.
Cut a circular piece of parchment paper to fit the bottom of the crust and fill with pie weights or dried beans.
Bake for 10 minutes, remove weights and bake 5 min longer. Cool on wire rack.
make ahead tip:
prepare and bake crust 2 days before thanksgivng. cover and store in fridge until ready to bake.
can replace ghee with palm shortening or butter
Serving Size: makes 1 9 inch pie
Nutritional Info Amount Per Serving
- Calories: 248.6
- Total Fat: 21.9 g
- Cholesterol: 32.9 mg
- Sodium: 252.0 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 4.1 g
- Protein: 8.6 g
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