Especially good for Lemon Meringue or other cold pies.
We had a birthday recently, and the child asked for pie for her treat. We only do desserts, even keto ones, on special occasions, because I like to keep the food plain for daily purposes. One of my sons said recently “My family are such Spartan eaters!” I guess that’s fair, but we have good reasons for it, and good results from it. We do also have some family in Sparta, NC, so…
Anyway, it’s a good thing the child asked for pie, because I didn’t realize I’d never posted a recipe for a crust until went to find my lemon curd recipe. The recipe for Lemon Meringue can be found here. And now the crust recipe, as promised long ago:
Almond Flour Pie Crust
Ingredients
- 3 cups almond flour
- 1/4 cup monk fruit/erythritol sweetener or other desired sweetener, optional
- 6 tbsp butter cold
- 1 egg
- 1 pinch salt
Instructions
- Heat oven to 325℉
- Add dry ingredients to food processor and whiz for a second to mix.
- Add wet ingredients and blend until a ball of dough forms.
- Divide dough into two parts, then press evenly into two pie pans.
- Using a fork, prick holes into the dough to prevent bubbling.
- Bake for 20 minutes, or until golden brown.
- Either cool or fill while hot, as required by your pie recipe.
Notes
For two whole Lemon Meringue Pies, I quadrupled the linked recipe. It’s a lot of eggs (24), and as with all keto or carnivore things, you’re going to need a lot smaller amounts to feel full.
This pie hadn’t fully cooled yet. A little drippy. Give it a long time in the fridge!