Pie season is upon us, and every time I get out of my car at Costco I can smell the delicious aroma of pumpkin pie baking.
But, of course, I don't buy any because I can't tolerate half of what they put into the pie, and I'd be a bit of a mess after eating because I know I'd have a headache, stomach cramps, go into a food coma, not to mention I'd feel increased anxiety for 2+ days following.
But, I did create this excellent pie crust recipe to help us all stay on track and work through our food issues, while still eating something delicious that mixes with the memories of holidays with family. It's easy to make–and waaaaayy easier than a wheat pastry crust. Of all the Paleo desserts I've created, this is by far the simplest one!
You can fill this almond flour crust with ANY pie filling and bake, or bake the crust separately and add in a cold pie filling and chill. It's pretty versatile, so use it to make any pie you want!
Sift almond flour into small mixing bowl.
Cut coconut oil into four and mix evenly with hands.
Crack one large egg and mix into almond flour.
Use hands to knead dough and form a ball.
Press dough ball into pie crust using your fingers and palms until dough covers the entire pan. Add crust embellishments if desired.
Option 2: Bake at 350 degrees Fahrenheit for 7-8 minutes, chill, and fill with cold pie filling, such as Chocolate Coconut Cream.
Option 3: To create lattice work, simply double the recipe and roll out half of the dough in between two pieces of parchment paper. Slice into 1 inch strips. Slide onto a flat cookie sheet or cutting board and chill in fridge for 10-20 minutes. Then remove, and carefully lift strips on top of filling.
Option 1: Add pie filling and bake according to directions.
Option 2: Bake for 7-8 minutes at 350 and fill with cold pie filling, such as Chocolate Coconut Cream.
Option 3: To create lattice work, simply double the recipe and roll out half of the dough inbetween two pieces of parchment paper. Slice into 1 inch strips. Slide onto a flat cookie sheet or cutting board and chill in fridge for 10-20 minutes. Then remove, and carefully lift strips on top of filling.