This is my go-to keto pie crust. You can make anything you want with it – chicken pot pie, tortiere, to even sweet desserts like raspberry tarts.
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon xanthum gum
- 1 teaspoon salt
- 2oz lard
- 2oz shortening
- 1 tablespoon vinegar
- 1 egg
Prep time: 1 hour (includes time dough stays in fridge)
Cook time: 30 minutes (oven)
Ready in: 1 hour 30 minutes
Serving size: Makes enough for top and bottom of 9″ pie
- Mix dry ingredients
- Cut in lard and shortening until it becomes pea sized
- Mix in vinegar and egg
- Cling wrap the dough into a ball and place in fridge for at least 1 hour or until chilled
- When dough is ready, Split into two and roll out.
- Bake at 350F for around 30 minutes.