This gluten-free pie crust is simple to put together and stars almond flour, which is loaded with vitamin E and heart-healthy monounsaturated fat.
Almond flour is susceptible to burning in the oven. You can help counteract this tendency to burn by placing crust that has been pressed into a pie pan in the freezer for about 30 minutes before filling and baking.
It’s advisable, when substituting almond pie crust in your favourite recipes, to reduce oven temperature by about 50 F (10 C) from what the recipe calls for and simply bake for a longer period of time.
Ideal for pies that don’t require the filling to be cooked in the crust, simply bake almond crust at 350 F (180 C) for about 10 minutes, or until golden brown.
2 cups (500 mL) blanched almond flour
2 Tbsp (30 mL) cold unsalted butter or unmelted coconut oil
1 Tbsp (15 mL) honey
1 large free-range egg
1/4 tsp (1 mL) salt
Place almond flour, butter or coconut oil, honey, egg, and salt in food processor container and pulse until mixture begins to clump together.
Using your fingers, press dough into lightly greased 9 in (23 cm) pie plate. You can also try rolling dough into a circle with a rolling pin between 2 sheets of parchment paper until about 1/4 in (0.5 cm) thick and then place in pie dish.
Makes bottom crust for 1 pie.
source: “Life of Pi(e)“, alive #383, September 2014