Perfect Flakey Grain Free Crust + a Pumpkin Pie Recipe!

 

I’ve been working trying to come up with the perfect flakey grain free crust, and I finally did it! You could use this for the base of any great pie, but I’m going to include a pumpkin pie recipe today!

Recipe: Perfect Flakey Grain Free Crust

 

1 1/4 cups almond flour

1/4 cup tapioca flour

1/4 tsp salt

1/2 cup organic palm shortening

~1/4 cup ice cold water

In a bowl, combine the almond flour, tapioca flour, and salt. Cut the palm shortening into pieces and using a fork, cut into flour mixture, until it’s crumbly. Add in water, one tablespoon at a time, JUST until the dough forms a ball–be careful not to add too much water. Place plastic wrap over dough and place in fridge for 3-4 hours. 

After the dough is chilled, place it between two pieces of parchment paper sprinkled with a bit of almond flour, and roll out so it will fit into a 9-inch pie dish. Remove top piece of parchment paper, turn dough upside-down into pie dish, and remove 2nd piece of parchment paper. Press into dish to flatten out, fill with desired filling, and bake according to directions. If for some reason your dough is not chilled enough and it is sticking, just roll it back into a ball and press it by hand into the pie plate. Then, fill it with your favorite filling and bake according to directions!

Here is a pumpkin pie recipe! 

Recipe: Pumpkin Pie Filling

1 pie pumpkin (if you’re pressed for time, you can use canned pumpkin, it just won’t be quite the same taste)

2 eggs

1 TBSP pumpkin pie spice

3/4 cup coconut sugar

1 TBSP tapioca flour

1/2 cup unsweetened coconut cream (full-fat, unsweetened coconut milk can work, too, but won’t have quite as much of a “creamy” texture)

pinch salt

Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil, then cover with foil. Bake at 350 degrees for about an hour, or until the flesh is tender when poked with a fork. Cool until able to handle.

Scrape the pumpkin from the peel. Mash or puree the pumpkin.

In a large bowl, whisk the eggs. Then add coconut sugar, tapioca flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and coconut milk. Stir well to combine.

Pour mixture into crust and place on a baking sheet and bake 40-50 minutes, or until a toothpick comes out clean, removing the foil from the edges for the last 15 minutes of cooking.

For best results, chill before serving.

 

 

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