Wednesday, October 12, 2016

Pie crust

I'd previously posted this pumpkin pie recipe, but it was crustless because I wasn't happy with the crusts I'd tried, which were mostly based on almond flour and tended to be dry and not particularly pie-like.  Well that's changed - I made this crust this past weekend as part of my preparations for Canadian Thanksgiving, and it worked perfectly.  And, as a bonus, it's a "push crust", so you don't have to roll it out, just push it into the pan!


  • 1/2 cup coconut oil, melted (although butter would probably also work!)
  • 2 eggs
  • 1/4 tsp salt
  • 3 Tbsp honey
  • 3/4 cup coconut flour

  1. Preheat your oven to 400F.
  2. In a medium bowl, combine everything but the coconut flour, and stir well with a fork until combined.
  3. Stir in the coconut flour, and stir well until the dough is combined and holds together.
  4. Gather the dough into a ball and push it into a 9" pie plate.  Prick it all over with a fork.
  5. Bake for 8 to 10 minutes until it starts to brown.  (You may want to use a pie crust shield, both now and when you fill and bake the pie, so the edges don't get overly scorched.)
  6. Fill your pie with pumpkin pie filling and bake as appropriate.  (It may take somewhat longer than the original recipe, closer to 40-45 minutes rather than the 30 minutes in the original recipe.)

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