Multi-Use Pie Crust
Multi-Use Pie Crust
Yields1 ServingCategoryGrain Free Flour Blend, Pies, Crumbles, and Cheesecakes
Ingredients:
¾ cup unsweetened shredded coconut flakes
½ cup grain free mix
2 tbsp coconut oil , at room temperature
1 egg
2 tbsp maple syrup
½ tsp vanilla extract
Directions:
1
Preheat oven to 350.
2
Place coconut in food processor until finely ground.
3
Add grain free mix, coconut oil, egg, maple and vanilla.
4
Process until a ball of dough forms (this can be done by hand as well).
5
Form into a ball and wrap in plastic and chill 20 minutes.
6
Grease 2 pieces of parchment paper.
Unwrap dough and place on greased parchment; cover with second piece of greased parchment and then using a rolling pin or by hand flatten/ shape to fit your pie pan.
7
Poke holes in bottom of pie crust. Bake 20-25 mins remove from oven and cool.
If you want your crust darker gently and very carefully slice pie crust out of pie pan and transfer to a real metal baking sheet and bake until desired shade of golden brown.
