Egg-Free, Dairy-Free Pie Crust
Prep:
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Cook:
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Ingredients
1½ cups almond flour
3 TBSP butter, cold and cut into pieces (use coconut oil for dairy-free)
2 TBSP honey
⅛ tsp baking soda
¼ tsp salt
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150 grams almond flour
42 grams butter, cold and cut into pieces (use coconut oil for dairy-free)
2 TBSP (30 ml) honey
⅛ tsp (0.625 ml) baking soda
¼ tsp (1.25 ml) salt
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Soy Free
Instructions
- Mix ingredients, and flatten the dough into a round disk between two pieces of plastic wrap. Gently roll out the dough to an 11 inch round.
- Put the dough on a baking sheet and refrigerate till firm.
- Invert it onto a pie pan and press in place.
- Bake for 10 minutes at 300°F (150°C) (this might need adjusting if using coconut oil) until light brown in color.
- Cool, then fill.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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