Pie Crust - www.everydaymaven.com

Pie Crust - www.everydaymaven.com
Adapted from everydaymaven.com
Pie Crust - www.everydaymaven.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from everydaymaven.com

Ingredients

  • 1 1/3

    cups blanched almond flour

  • 1/3

    cup tapioca flour

  • 1/2

    teaspoon sea salt

  • 1

    large egg

  • 1/4

    cup organic palm shortening

  • 3/4

    teaspoon vanilla extract

Directions

Preheat oven to 350F. Combine almond flour, tapioca flour and sea salt in the bowl of a food processor (or blender). Pulse a couple of times to get out any lumps. Add egg, palm shortening and vanilla extract. Pulse until dough starts to come together and move together in the processor. It won’t form a ball, you will have to scrape it together to get it out. Scrap all of the dough out, making sure that all of the egg and shortening were incorporated thoroughly. Place into a pie pan and begin the press the dough with your fingers from the middle out. Keep pressing until the center is thin enough that you can see a shadow of the pan but the dough is not ripping or breaking. You need to be gentle and press slowly in short strokes. As you press the dough from the center and up the sides, you should begin to have a bit extra come up the sides and over the top. Use your finger to scrap this off. Keep pressing until dough has a pretty even thickness all around. Take special care to flatten the “seam” or crease of the pan so you don’t wind up with a thick doughy bite at the seam. Use a fork to poke several holes on the bottom and to gently indent the rim of the crust. Place on a baking sheet and into the oven on the center rack for 12 minutes. Remove and place pie pan on a wire cooling rack. Allow to cool and use in your favorite pie recipe! Read more: http://www.everydaymaven.com/2013/paleo-pie-crust/#ixzz3FVZmCPYc

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