This is a delicious all-purpose pie crust. It browns nicely and cooks evenly. It works well for either single or double-crusts pies. This dough, however, needs to be handled carefully to avoid breakage, but it is easy to repair.
Coconut Almond Pie Crust
½ Cup Sifted coconut flour
½ Cup Almond meal/flour (you can put raw almonds into food processor and chop into meal)
½ Tbsp honey (optional)
¼ Cup coconut oil, melted
¼ tsp Salt substitute
3/4 Cup Sifted coconut flour
3/4 Cup Almond meal/flour (you can put raw almonds into food processor and chop into meal)
1 Tbsp Honey (optional)
5 Tbsp coconut oil, melted
¼ tsp salt substitute
1. Sift the coconut flour and set it aside.
2. Grease pie pan with coconut oil.
3. Thoroughly mix all of the remaining ingredients together adding coconut flour in last. Mix it well to form the dough.
4. Kneed dough with your hands for about one minute.
The pie dough is rolled out between two sheets of wax paper. This keeps your working surface clean, as well as your rolling pin, prevents sticking, and allows you to move the dough with minimal breakage.
5. Put a sheet of wax paper on a flat surface and tape edges of paper down so it doesn’t move.
6. Form pastry into a ball; place it on the wax paper; flatten it with your hand until it is about 6 inches in diameter. Place another sheet of wax paper on the dough.
7. Using a rolling pin flatten the pastry between the two pieces of wax paper until it is no more than 1/8” thick.
The easiest part is over. Getting the dough into the pie pan is the hardest part of the pie making process.
1. Slip a thin piece of cardboard under the bottom layer of wax paper and remove the top sheet of wax paper.
2. Place one hand underneath the cardboard and place your other hand on top of the dough to hold it in place.
3. Gently, but quickly, flip the dough over and on top of your pie pan.
4. Shape the dough into the pan and remove the remaining sheet of wax paper.
5. Seal cracks or holes by pressing the edges together; use scraps of pastry to fill in breaks if necessary.
6. Trim overhanging edges of pastry and flute as desired.
7. Fill and bake as directed in recipe.
8. Baked Single Crust Pie Shell: Prick bottom and sides of shell several times with a fork to allow steam to escape and avoid distortion of shell during baking. Bake at 400 degrees F for 12-15 minutes.
The edges of the pies will cook much faster than the rest of the crust.
- To prevent burning on a single crust shell, coat the top edges of crust with filling, especially if the filling does not completely fill the shell.
- This thin layer of filling adds moisture to the edge, allowing for evaporation so the crust does not burn.
- You can also prevent burning by covering the edges with foil.
- This second method works for both single and double crust shells.
Double Crust Pie
- Leave a little trim of top pastry beyond edge of plate.
- Fold and roll rim of top pastry under edge of bottom pastry, then press together to seal.
- Edge can be fluted in any manner you wish for an attractive finish.
- Cut several slits in top crust to allow steam to escape.
- Bake as directed in recipe.
Remember: if you are committed to losing weight or reducing fasting blood sugars, partake of these higher carb recipes sparingly. While they are made with healthy ingredients their higher carb content may slow up weight loss and reduction of blood sugars.