My recipes are grain free, refined sugar free and most are dairy free. I have several autoimmune illnesses and my health was deteriorating. I went to see a functional doctor who took a large panel of blood tests. Based on my blood tests we revamped my diet and was put on supplements. My health has vastly improved.
I have always written recipes. But with the whole change in diet, I was thrown for a loop. I set to work to research flours, sugars, and dairy substitutes. Then I made and still make things that don’t turn out the way I expect or don’t have the flavor that I feel is needed. I am however gaining more knowledge and expertise creating foods using ingredients that are no longer new to me.
I wrote this recipe in hopes of lowering the carbs. The vanilla in the monk fruit gives this crust added flavor. This crust is easy to make. Use as a prebaked crust or fill with your own pie filling and bake. Grain free crust are more delicate and sticky then crusts made from wheat flour. I have instructions below to help make transferring your crust to a pie tin easier.
*Nutritional Facts are based on 8 servings of pie.
1 1/2 cup almond flour
4 tablespoons coconut oil
2 tablespoons powdered vanilla monk fruit sugar
1/8 cup ice cold water
Preheat oven 375 F. Oil or butter your pie pan. Melt the coconut oil in the microwave on high for 30 – 40 seconds and set aside. Pour almond flour into a bowl. Add powdered vanilla monk fruit sugar into almond flour. Blend the flour and monk fruit sugar together. Pour melted coconut oil into the almond flour and add the water. Blend and knead until dough comes together.
Take plastic wrap and lay down on the countertop. Take another piece of plastic wrap and overlap the two, lay flat on the countertop. Place dough on top of plastic wrap in the center. Repeat with two overlapping pieces of plastic wrap on top the dough. Using a rolling pin roll the dough out to the size and shape of your pan. Remove the top two overlapping pieces of plastic wrap. Place pie pan upside down on top of the pie crust. Wrap the bottom plastic wrap on top of the sides of the pie pan. Very carefully flip the pie pan with the crust over. This will allow the crust to fall onto the back of the pie pan. The top facing you will now have plastic wrap. Remove the plastic wrap. Take another inverted pie pan and place on top. Now very carefully flip it over. Remove the top pie pan and the crust will be in the bottom of the second pie pan.
*If baking an unfilled crust bake at 375 F for 15 – 20 minutes.
*If baking with a filled crust bake at 375 for 30 – 45 minutes.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 10 g||15 %|
|Saturated Fat 6 g||31 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 0 mg||0 %|
|Potassium 0 mg||0 %|
|Total Carbohydrate 4 g||1 %|
|Dietary Fiber 1 g||2 %|
|Sugars 0 g|
|Protein 1 g||2 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|