Low Carb Coconut Flour Pie Crust
•1 tbsp extra virgin olive oil
•1 tsp vanilla extract- eliminate for savory
•1/4 cup Swerve sweetener -eliminate for savory
•1/4 tsp salt
•1 cup coconut flour( I used Bob's Red Mill)
•1/2 cup butter, cold cut into cubes
Instructions1.Preheat oven to 400 degrees F.
2.Whisk the eggs, oil and vanilla extract into a stand mixer.
3.In another bowl whisk the remaining ingredients together until combined.
4.Pour the dry and wet mixture into a food processor.
5.Add the cubed butter.
6.Process until looks like crumbles.
7.Squeeze crumbles together with hands until you form a ball of dough.
8.Roll out between two pieces of parchment paper and flip over into a 9 inch pie plate.
9.You can also easily just spread the dough into the pie plate and press using your fingers.
10.Using a fork randomly make form hole into the bottom of the crust.
11.Bake the crust 10 minutes or until golden.
12.Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
13.Once cooled out of the oven, add your filling