This pie crust recipe is a good, all around pie crust that compliments a variety of pie flavors. It requires four basic ingredients and takes about 5 minutes to whip up in your food processor.
I learned of this simple recipe from Elana's Pantry and it is now one of my go-to's. I usually make two pie crusts while I have all of my equipment out and freeze one of the pie crusts. It makes it so easy to just take it out of the freezer and have one on hand when I plan on making a pie. A couple of tips for you: do not melt your coconut oil and make sure your egg is straight from the refrigerator. When using the cold egg and hard coconut oil, everything just binds together so easily and makes pressing it down into a pie plate super easy.
As you will see from the recipe, it states to bake the pie crust for 8-12 minutes. You will want to do this only if you are using the crust for a pie filling that does not need baking. But if you are making a pie that requires baking, then bake the crust and filling together.
2 cups almond flour
1/4 tsp sea salt
2 Tbs coconut oil
1. Put almond flour and salt in your food processor. Pulse briefly to combine.
2. Add your coconut oil and egg and pulse until the mixture forms a ball.
3. Press dough onto a 9 inch pie plate.
4. Bake at 350°F for 8-12 minutes.