Almond Flour Pie Crust
From inthekitchenwithkath.com
(Adapted from Elana Amsterdam’s recipe on elanaspantry.com)
Be sure to use the baking sheet in the oven. I found that each time I made the crust, there was oil on the outside of the pie plate when I baked it. I'm not quite sure how to avoid that; I was glad to have used the baking sheet.
2 cups blanched almond flour
¼ teaspoon sea salt
3 tablespoons coconut oil
1 egg
1. Place a large rimmed baking sheet on a rack in the middle of the oven and preheat to 350˚.
2. Put the flour and salt in a food processor and pulse.
3. Add the coconut oil and egg and pulse until it comes together.
4. Press into a 9-inch pie plate.
5. Fill with your preferred pie filling and bake on the preheated baking sheet for 40 – 50 minutes. (Exact time will depend on your filling. 40 minutes was plenty for my pecan pie.)
6. Or, for a pre-baked crust, bake it without filling on the baking sheet for 8 – 12 minutes.