Vegan Pie Crust Coconut Oil Recipe

Vegan Pie Crust Coconut Oil - We ate a lot of pie crust at my house the week I was trying to get a good pie crust recipe down. I wanted something fuss-free because if you’re making a pie crust, you’re making a filling. Spending a lot of time on filling and crust is about the point where I just decide I don’t really need a crust. But with this easy pie crust, I don’t really have an excuse not to make it.

Active Time: 10 minutes
Total Time: 18 minutes (+ 30 minutes cooling)
Servings: 8
Vegan Pie Crust Coconut Oil Recipe

Ingredients for Easy Pie Crust:

  • 1 cup superfine blanched almond flour
  • 2 tablespoons Swerve confectioners’ sweetener
  • ¼ cup coconut oil, melted

How to Make Homemade Pie Crust:

  1. Preheat the oven to 400°F.
  2. In a medium bowl, combine the almond flour and sweetener. Whisk until well combined. Add the melted coconut oil and stir until the mixture has a crumbly texture.
  3. Transfer the mixture to a shallow 9-inch pie pan. Pat it evenly into the bottom and up the sides of the pan.
  4. Bake for 8 to 10 minutes. If the edges begin to brown faster than the rest of the crust, cover the edges with foil or reduce the oven temperature to 375°F.
  5. Cool the crust on a wire rack for at least 30 minutes before filling.

Recipe Note
French Silk Pudding is a perfect filling for this crust.

Dietary Considerations
Egg-Free
Dairy-Free
Vegan
Macros
87% Fat
3% Carbs
9% Protein
Per Serving
Calories: 141
Total Fat: 14g
Total Carbs: 5g
Net Carbs: 1g
Fiber: 2g
Sugar: 1g
Protein: 3g

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