Pie Crust

"The best part of the pie is the bottom. It tastes like a cookie." - Ronin, age 4, who ate his pie upside down.

Thanksgiving just wouldn't be complete without pie. For as long as I can remember, our family’s holiday menu has always featured pumpkin pie and chocolate pie, among others. Over the years, I’ve learned how to adapt the pie fillings, but the pie crusts—well, that’s been a different story.

Traditional pie crusts had me stumped for a long time. Despite several attempts, I just couldn’t seem to get them right. So when I decided to try a No Sugar No Grains (NSNG) pie crust, I was understandably hesitant. After six attempts, though, I think I’ve finally cracked the code—at least according to one of my toughest critics, my four-year-old grandson!

Ingredients

2 cups almond flour, finely ground
1 Tbsp. coconut flour
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. cream of tartar
6 Tbsp. Allulose
1/2 tsp. cinnamon
1/4 cup melted butter, tallow, or lard
1 egg
1/2 tsp. vanilla
1 Tbsp. water, more or less

Directions

Mix together dry ingredients. Stir in wet ingredients. Mix well and form into a ball. Place into a pie pan and press into shape with a spoon or your hands. Depending on the size of your pie pan, it may not take the whole batch. Bake until slightly browned. For use with fillings that need to be baked (like pumpkin), pour filling into the raw shell and bake as directed for the filling.

Note: Since almond flour doesn’t contain gluten, the pie crust won’t become tough from overworking the dough, unlike those made with all-purpose flour.

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