This pie crust is pretty amazing! And I can say that because I didn’t come up with it. This is my mother-in-laws recipe. She’s a great baker and when we went grain free she wanted to experiment with making her (famous) pies grain free. And if I say so myself, it was very successful.
This pie crust doesn’t fall apart. It stays together when you cut the pieces. And that’s one of the downfalls with grain free desserts. But this crust doesn’t have any of those downfalls. It’s amazing!
Ingredients
1 ¼ cup almond flour
3 teaspoon coconut flour
¼ teaspooon salt
1/3 cup softened butter or coconut oil
1-2 Tablespoons of cold water
Directions
- Preheat oven to 350 degrees
- Combine almond flour, coconut flour and salt
- Add in butter until well combined
- Add in water and mix with fork until a ball is well formed
- Roll dough between wax or parchment paper until you form a circle
- Press into pie plate
- Bake for 15 minutes or until golden brown
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Granny Mumantoog says
Have your tested this making a two crust pie? I’ve been looking for a good LC pie crust for years to use with French Meat Pie (Tourtiere). I tested many and haven’t found one yet that works well. This one looks like it might work so I’m going to give it a try soon. Fingers crossed!
Meghan Birt says
I haven’t tried making a two pie crust. But please… let me know if it works out well!!
Jennifer Soderstrom says
Have you tried this pie for Pumpkin Pie? I thought I would use this for Thanksgiving this year. Do you like it better than the one in your Healthy Thanksgiving Cookbook (Which I love, by the way)?
Meghan Birt says
Hey Jennifer! You can definitely use this pie crust for Pumpkin Pie. We did that last year. It’s easier (for sure) to make this crust vs the one in my ebook. But both are really good!