Almond Flour Cookie Dough Crust
a gluten free pie crust that tastes like cookie dough
Equipment
- food processor
- 1 Gallon Size Plastic Bag
- Rolling Pin
- Pie Dish
Ingredients
- 2 cups blanched almond flour
- 1 TB arrowroot powder (or tapioca starch or cornstarch)
- 1 tsp baking powder
- 1 pinch salt
- 1 tsp real vanilla extract
- ¼ cup real maple syrup
Instructions
- Dump all dry ingredients (almond flour, arrowroot powder, baking powder and salt) into the food processor and pulse a few times to mix.
- Add maple syrup and vanilla to food processor.
- Process on low speed until everything forms a smooth ball. It should take a minute or so. Dough will be smooth but very sticky. It should have the consistency of marzipan.
- Put dough in a gallon-size plastic bag and seal. (Using the plastic bag allows you to work with the dough without it sticking to everything.)
- Using a rolling pin, roll the dough out smooth until it fills nearly the entire bag. It should be about ⅛-¼ thick.
- Place bag in the freezer on a flat surface and freeze for 15 minutes.
- Grease a glass baking dish.
- Remove dough from freezer and immediately rip the bag down the sides to open all the way.
- Press (dough side down) the dough into the pie plate. Remove the plastic bag. It should be easy to remove because the dough is still mostly frozen.
- Shape the edges of your pie crust to make it look pretty.
- Fill the pie and bake according to pie instructions.