5 ingredients. Easy to Roll. No Rise. No refrigerating. 10 minutes baking.
Turning round the corner, I looked over to see the long honey-wood table, decorated with seashells lined bowls, neatly arranged on a ocean-blue cloth mat. The delicate yellow petals of the flowers folded ever so gracefully, draping on the edges of its pot, right at the center of the table. Wooden clay bowls filled with thick crusty French bread and creamy mushrooms sat in the middle, right next to a silver platter of sea-salt sprinkled butter. Real butter.
I grinned thinking just how great our Dîner français was looking!
We had been planning this incredible evening for ages:
- Avocado-tomato salad with Amie’s secret Truffle Mustard Vinaigrette
- Patricia Well’s Beef Bourguignon (with mushrooms and French bread)
- Fancy Lemon Meringue Pie
Creating new, exciting experiences for yourself was definitely a major takeaway for me this summer. Whilst Paris seems so out of reach for the time being, I could enjoy a day in Paris in the humble city of Columbus, Ohio with people I love.
Under Amie’s coaching and encouragement, we were able to complete this dream of mine. The best part of the whole dinner was her incredible lemon meringue pie. I had never had such a good pie like that before – tangy, sweet, and marshmallowy soft.
We paired our Perfect paleo almond crust (did you know the French often use almond meal in their baking?) with her deliciously creamy lemon curd – A recipe she had learnt at a cooking school in France. We literally all stood in silence as she opened the oven door to see if the meringue actually held up. It was so intense.But somehow luck was on our side.
It browned so beautifully retaining a crusty exterior with a cloud-like interior. Although I regret to say that I will not providing the ENTIRE recipe for this fabulous treat, I will share however one part of it.
This easy one-bowl crust is probably one of the best discoveries of my life. It is only 5 ingredients; uses a LOT less oil/ butter compared to other pie crust, and is allergy free. It also:
- Doesn’t require mixing 3-6 different kinds of flours (which can be expensive)
- I don’t have time to wait for things to rise
- Foolproof
- Doesn’t crumble easily destroying the beautiful patterned edges. This recipe is also super versatile. Zoe and I have made this over the past year for our:
- Paleo Chocolate Pecan Pie,
- Peach Pie (recipe coming soon!),
- Hong Kong Coconut Egg Tart,
- This Lemon Meringue Pie
With so much fruit on sales (I just saw cherries, strawberries, blueberries, mangoes, peaches), this would be the perfect time to make some delicious pies! What could be better than a slab of warm crusty/sweet goodness with jammy fruit and a dollop of melting vanilla ice cream….now that sounds heaven! Don’t miss out on this amazingly delicious pie crust recipe! I bet your non-paleo/non-GF friends would never know!
- 2 cups almond flour
- ⅛ tsp salt
- 1 egg
- 2 tbsp coconut oil/butter
- 1 tbsp maple syrup
- Mix the flour and salt together.
- Add in the rest of the ingredients and knead to combine well.
- Press into two 6" pie tarts (or 12" pie tart or 9" pie pan).
- FOR FILLINGS THAT NEED TO BE COOKED: Pour in your desired fillings. Bake for 45- 50 minutes at 350F (Adjust according to the size/depth of your pan).
- FOR FILLINGS THAT DON'T NEED TO BE COOKED: Bake you crust for 10-12 minutes until warm and slightly brown. Once cooled, add your filling of choice.
(This post is featured on Weekend Potluck, Traffic Jam Weekend, Twinkly Tuesday)
LOVE,
Zoe & Mia
6
This looks so good. I only have 1 cup of almond flour. Can I add coconut flour or gluten free flour–if so, how much?
Hi Jill,
I don’t think coconut flour will work as it is very absorbent. You can try subbing 1:1 for gluten free all purpose flour. But you may have to add a bit more oil since almond flour is higher in fat. I would definitely mix everything and see if it sticks, if it’s too wet add a bit more flour and if it’s too dry add some more coconut oil! Hope that helps!
This is exactly what I’ve been looking for. I can’t wait to try this delicious crust. Thanks for your beautiful post on this. All the best, Beth
Thanks Beth!! 🙂 Please let us know how it turns out! Wishing you good luck!! 🙂
When making a fruit pie, do you then just add the filling and bake again for 45 mins. to an hour?
That is a great question! I just made changes to the recipe instructions. If you are making a fruit pie, don’t bake the crust. Just bake the crust with the filling for 45 minutes. You can refer to our Chocolate Pecan Pie Recipe which follows the same procedure. Sorry for not clarifying and thank you for pointing that out! We really appreciate it!
Simple recipe…Thank you for sharing 🙂
Thank you! 🙂