Coconut Flour Pie Crust

 

Ingredients:

3/4 cup Coconut Flour
1/2 cup Unsalted butter (cold, cut into pieces)
1/4 cup Besti Monk Fruit Allulose Blend (skip for savory crust)
1/4 tsp Sea salt (or 1/2 tsp for savory crust)
2 large Egg
1/2 tsp Vanilla extract (optional, skip for savory crust)

Method:

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
2. Combine the coconut flour, butter, Besti, and sea salt in a food processor. Pulse until well combined.
3. Add the eggs and vanilla extract. Process again until dough forms.
4. Press the coconut flour pie crust dough into the pie pan. Poke holes in the bottom with a fork or toothpick.
5. Bake for 10-15 minutes, until firm and just barely golden on the edges. 
6. Rest on the counter for at least 10 minutes before adding filling, then you can bake again as needed for the filling. If the edges start to brown too much before the filling is done, you can cover them with foil. Cool completely before cutting.

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