Crust for J & J's Blueberry Pie
Prep:
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Cook:
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Ingredients
1 egg (beaten)
3 cups almond flour
⅓ cup cold butter cut into pieces
¼ cup honey
¼ tsp baking soda
½ tsp salt
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1 egg (beaten)
300 grams almond flour
76 grams cold butter cut into pieces
60 ml (85 grams) honey
¼ tsp (1.25 ml) baking soda
½ tsp (2.5 ml) salt
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Process all crust ingredients together in a food processor until it forms a ball.
- The butter will still be visible in the dough.
- Form into a flat circle and wrap in wax paper.
- Chill until firm in fridge or freezer.
- When cold and firm, remove from freezer and place between two large pieces of wax paper.
- Preheat the oven to 300°F (150°C).
- Let it soften just a bit - enough so that you can begin to roll it.
- Roll out to a flat circle large enough to cover the bottom and sides of an 11-inch (28-cm) pie plate. If it tears or falls apart, do not worry, just patch it together in the pie plate.
- Save the leftover crust and put it back in the freezer for use in the topping mixture of J & J's Blueberry Pie.
- Bake in 300°F (150°C) oven for 20 minutes until cooked through and light brown.
- Cool.
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Nutritional Info
Storage
Notes
The ingredients are the measurements for an 11-inch (28-cm) pie plate. Please adjust accordingly for a smaller pie plate.
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