- 1
Ingredients
- 1 egg
- 2 1/4 cups almond meal
- 1/4 teaspoon baking soda
- 3 tablespoons xylitol or erythritol
- 6 tablespoons butter, melted; or coconut oil for dairy free, pale alternative
- 1 teaspoon vanilla
Preparation
Step 1
Crack egg into a medium bowl and beat. Put all the other ingredients into the bowl and combine well with a spoon or spatula. Dough may be used right away but will be easier to handle if cooled for about 15 minutes in the refrigerator.
Using your fingers, press dough into a pie plate or tart pan to a thickness of about 1/8". I don't expect you to measure this...just the thickness of normal crust. There may be leftover dough. Do not make crust thicker to use it all up. Just wrap extra dough in plastic and freeze for later use.
For a prebaked crust: Preheat oven to 350°. Bake in center of oven for 20-30 minutes or until nicely browned.
For an unbaked crust, use according to the individual pie or tart recipe. Dough can be made 1 day ahead of time and kept in refrigerator in a ball wrapped in plastic. Dough can also be frozen for about a month. Let thaw for about an hour, or until softened, before using.
Instructions