Gather Up
½ tsp Vanilla Extract
½ tsp Vanilla Stevia
1 tsp MCT Oil
½ tsp Psyllium Husk Powder
⅛ tsp Sea Salt
1½ cups (160g) fine milled Almond Flour
2 TB Arrowroot Flour
3 TB Xylitol Powder
2 TB Coconut Milk
3 TB Ghee or SuperFood Shortening
Jing It Up (options)
2 tsp Pearl Powder
1 tsp Maca Powder
⅛ tsp Vanilla Bean Powder
Sling Them Up
Preheat oven to 350°F/177°C. You will need a 9-inch (23cm) pie or tart pan. Stir all the dry ingredients in a medium bowl until well combined. Add the wet ingredients and stir with a spoon until a pliable, soft dough forms. Shape the dough by hand into a thick disk. Wrap in parchment paper tightly, place in a plastic bag and chill in the refrigerator until slightly firm, about 10 minutes.
Place the chilled dough between two pieces of parchment on a flat surface and begin to flatten with the palm of your hand. Finish shaping the dough with a rolling pin until it is uniformly about ⅛ inch thick. Rolling pin rings will help you get the right thickness. Remove the top parchment and place the pie pan upside down onto the dough. Slide a thin piece of cardboard (or a cake round) underneath the parchment to keep the crust from cracking, as you quickly flip it over for the crust to settle into the pan. Cut off any excess dough and redistribute with your fingers.
Pat and smooth the crust to fit the shape of the pan. Chill in the fridge for about 10-15 minutes. Place in the oven on the center rack to bake, about 30-35 minutes, or until firm to the touch.
Fill with your favorite filling and serve. We love to fill our sweet crusts with our Coconut Crème Brûlée, and top with Coconut Whipped Cream and/or Jing Jam.
*Chef Note – You can simply form the dough into your pan of choice with your hands until evenly distributed. This does not require you to chill it in the refrigerator before forming the crust or to use a rolling pin.