Pie Crust

Ingredients

Recipe yields 2 crusts

- 2 cups almond flour

- 1/2 cup + 2 tablespoons coconut flour

- 1 teaspoon xanthan gum

- 1 teaspoon kosher salt

- 14 tablespoons unsalted grass-fed butter cold

- 4 oz cream cheese cold

- 2 egg lightly beaten

- 4 teaspoons apple cider vinegar

- egg wash optional (for glossy finish)

Directions

Directions

Add almond flour, coconut flour, xanthan gum, salt to food processor and pulse until evenly combined.

Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough. Turn out the dough onto cling film (i.e. saran wrap) and pat into a round.

Refrigerate for at least one hour, or up to 3 days. You can, alternatively, freeze the pie crust at this point and thaw out as needed (just as regular pie crust!)

Roll out the crust between parchment paper. It's more fragile than regular pie crust, so you need to work quickly and in cold conditions. You can patch up any cracks that occur by pinching the dough together. And if at any point the crust becomes unmanageable, simply pop it in the freezer for 5-10 minutes before carrying on

Once shaped (pie, empanadas, etc), pop it in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier). Brush with egg wash for a glossy finish (optional, but highly suggested).