Paleo Pie Crust

I'm not a fan of diet trends but when I made a peach pie recently, I wanted to work some kind of almond flavoring into the crust. This met that requirement. Great flavor, and it happens to be gluten and dairy free.

Ryan Goodwin @cook_3814251

San Francisco, California

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Ingredients

1 hour

200 gramsAlmond flour
20 gramsCoconut oil
1 mediumEgg
2 tbspGrade A Maple syrup
1/4 tspSalt

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Steps

1 hour

1

Make sure your ingredients are chilled well.
2

Cut the coconut oil into the flour with a pastry knife.
3

Add maple syrup and egg. Mix until combined.
4

Cover the dough and chill for at least 20 minutes, but ideally overnight.
5

Working quickly, roll the dough out to about 1/4 inch thickness. A rolling pin with spacers will help a lot here. A word of warning, this dough can be a bit difficult to work with. Don't stress the details, and definitely don't get discouraged. If you need to just press the dough into the pan by hand, nobody's gonna think less of you.
6

When you've rolled it out to the best of your ability, fit your crust into your pie tin. Fix any holes with scraps of dough. Trim up the edges with a sharp knife. This crust is a bit fragile when baked, so it's probably better to not leave an edge.
7

Now, you can either fill and bake as your pie recipe dictates, or weight with pie weights and par-bake for 12 minutes in a preheated 325°F oven.