Tuesday, November 29, 2016

Almond Pastry Crust

2 1/2 cups almond flour
1 T coconut flour
1 large egg
Ice water (you may not need this)
3/4 t. salt
3 1/2 t. solid shortening (I use coconut oil or butter)

Mix first 5 ingredients (easiest in food processor but a wire whisk works well too).  Add shortening, one spoonful at a time.  Add water, one teaspoon at a time; add just enough for the dough to come together.  With some almond flours, no water is necessary at all.

Dough will be stickier than regular pastry dough.

Roll out between sheets of wax or parchment paper and transfer to pie shell.  Fill with pie weights or dried beans and bake at 325 until crust begins to turn gold.  Remove pie weights and cook 5 minutes more.

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