Soooo good. Flaky, like I remember back in my gluten eating day. As someone who doesn’t tolerate nuts very well, I have been trying and trying to create a pie crust that would hold up like it’s nutty and/or gluten filled counterparts, or at least as well as the delicious (high carb) ones that I used to make with tapioca starch and rice flour. I had come up empty until this past weekend when I made a Cheeseburger Pie. It started off as a cheeseburger quiche, but I didn’t add enough eggs. Much to my delight, it was better than expected, but the filling still needs some tweaking. However, the pie crust was definitely a home run. I can’t wait to try it out in a few different iterations…next up, Chicken pot pie! 🙂
1/2 c. coconut flour
1/4 c. unsweetened (small) grated coconut/flakes
1/4 c. ground up pork rinds (measured after grinding)
3 Tbsp butter, melted
2 Tbsp bacon fat, ideally not scalding hot out of a frying pan…
Mix all the dry ingredients in a bowl and add the egg. Mix with your hands, trust me. Add the butter and bacon grease and mix until well combined. It will be a bit more delicate than a standard dough, but it should hold together nicely. Using 2 pieces of parchment paper, roll the dough into a disk large enough for your pie plate, then transfer it to said pie plate. Stick it in the fridge for at least 30-60 minutes so it chills and you get the gorgeous (gluten-y but not) flakes that everyone longs for in a pie crust…
Fill as desired and bake like you would any other crust. For no-bakes…I’m not sure yet, but if you try it, please let me know. I’m thinking 14-16 minutes at 350?