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"FREE" PIE CRUST

 We are less than 24 hours away from Thanksgiving, and I’ve already baked SIX pies using this recipe I'm about to give to you. Gotta gear up for the big day in the best way possible - with DESSERT!

 In the last couple of months, I've transitioned from eating dairy (and lots of it), to quitting it cold turkey (excuse the holiday pun, hehe). It’s dramatically changed my skin, and that is worth it in itself! For me, becoming dairy-free made cooking more fun - hellooooo homemade garlicky cashew ricotta?! Not everyone can handle butter/milk/wheat, and I want to make my meals accessible for all people, so they don't have to go without! I’m hosting Thanksgiving lunch for my family this year, so I have control over what ingredients go into those dishes, but we don’t always have that luxury. We are going to my husband’s family’s home for dinner, and I want to have options. Having food restrictions can mean missing out on meals at family gatherings, and this being my first holiday season eating dairy-free, I wanted to make sure I was prepped with something sweet that I was SURE I could eat! 


"FREE" PIE CRUST

This crust is reminiscent of a warm sugar cookie. FREE from dairy, gluten, and refined white sugar. So feel FREE to dig in and indulge!

Yields: 1 - 8" pie or 10" Tart
Prep Time: 5 minutes
Cook Time: 15 minutes + however long your pie filling take!

 Ingredients

 1 cup almond flour
1/3 cup coconut flour
1/4 coconut sugar
1/4 cup coconut oil
2 eggs

 Directions

 In a food processor, add all ingredients. Pulse until formed into a ball. Dough will be sticky. Press into a greased pie pan or tart form, poke the bottom with a fork in about a dozen places, and pre-bake for 15 minutes. This cooks the crust enough to go ahead and fill with cold, custard type fillings, or for fruit pies that need baked, go ahead and proceed just like you would normally. Fill to your hearts content!




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