Description
This SCD legal pie crust is perfectly tender and will rival any traditional wheat crust. Just a handful of ingredients and 15 minutes of prep and bake time. Enjoy this crust with savory dishes like quiche or any dessert pie.
Ingredients
1 egg
1 Tbsp olive oil
1 tsp vanilla (omit for savory pies)
2 Tbsp cold butter
1/2 cup coconut flour
1/2 cup almond flour
Instructions
1. Preheat oven to 325 degrees.
2. Cut a circle of parchment paper and place in the bottom of the pie pan. (This step is not necessary but REALLY helps the finished pie slices slip right out of the dish.) Spray sides of pie dish (and bottom if not using parchment paper) with olive oil spray or coat with butter or coconut oil.
3. Pulse all ingredients except butter in a food processor.
4. Cut the cold butter into cubes and add to the food processor. Pulse a few times until small “crumbs” form.
5. Press the dough into the prepared pie dish. If desired, use your fingers to crimp the edges of the crust forming a decorative edge. Alternatively, leave the edges uncrimped for a more rustic look.
6. Poke holes in the bottom of the crust with fork.
7. Bake at 325 degrees for 8-10 minutes until it begins to turn golden brown.
Notes
Baked crusts can be frozen for future use. Simple thaw on the counter and fill as you normally would.
- Prep Time: 5 minutes
- Cook Time: 10 minutes