Almond Shortbread Pie Crust
A wholesome, hearty alternative to graham cracker crusts, and just as simple to create.
Makes one 9" pie crust
1 1/2 Cups almond flour
¼ teaspoon salt
1 Tbsp coconut oil
1 Tbsp ground flax seed, soaked in 1 Tbsp water
Heat the oven to 400º.
In a 9" pie tin, combine the almond flour and the salt. Add the coconut oil and soaked flax seed and, using your fingers, work it into the almond mixture until it is evenly mixed in. Knead the dough lightly until it all comes together into a ball.
Press the mixture evenly across the bottom and sides of the pan. Build up the rim slightly (doing this will allow the rim to caramelize a bit more than the rest of the crust. Which means more flavor. Which is good).
Place the dough into the oven, on the middle rack. Bake for 15-20 minutes, until the rim is a dark golden brown and the bottom is light golden. (Check after five minutes to pop and press down any bubbles)
When the crust is done, remove it from the oven and allow it to cool completely at room temperature.