Directions: |
Directions:Coconut Flour Crust
Place butter in a microwavable bowl. Microwave until melted.
Add eggs, sweetener, and salt. Mix well.
Stir in sifted coconut flour until dough forms.
Knead dough for about a minute and then form into a ball. If too sticky, knead in a little more coconut flour.
Roll out dough between wax paper to about 1/8 inch thick.
Turn rolled out dough into a 9 inch pie pan.
Prick bottom and sides of crust with a fork. Use a pie crust shield to prevent burning the edges.
Bake crust at 400°F for 10 minutes. Cool completely on wire rack.
Almond Flour Crust
Preheat the oven to 350 degrees F. Line the bottom of a 9 in round pie pan with parchment paper, or grease well.
In a large bowl, mix together the almond flour, erythritol (if using), and sea salt.
Stir in the melted ghee and egg, until well combined. (If using vanilla, stir that into the melted ghee before adding to the dry ingredients.) The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)
Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
Bake for 10-12 minutes, until lightly golden. (Add fillings only after pre-baking.) |
Personal
Notes: |
Personal
Notes: Coconut Flour Crust: Roll the pie crust dough out between two sheets of wax paper. That way, you don’t have to worry about it sticking to the surface. With the wax paper, it also gives a nice way to pick up the rolled-out dough to put it in the pie pan. Sometimes, the dough does crack when transferring to the pan. Just press the dough back together.
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