If you are looking for a pie crust that is easy to make and tastes like a cookie, look no further.
A cookie pie crust is an irresistible alternative to a traditional pie crust, especially when the finest and most nutritious ingredients are used. This crust contains no pro-inflamatory refined sugars or flours and is free of gluten and grains.
Adding pieces of dark chocolate to the batter would be like having a delicious, soft and moist chocolate chip cookie as the base for your pie.
After I photographed the crust , I planed on filling it with fresh berries and coconut whipped cream. But My husband and his friends took the freedom to eat the entire thing before I even had the chance to make the filling. Oh well… I’ll take that as a good sign that this crust is delicious enough to be eaten as is.
- 4 tablespoons room temperature butter, ghee or palm shortening
- ⅓ cup raw coconut palm sugar
- ½ teaspoon apple cider vinegar
- 1 egg
- 1½ cups almond flour
- 1 teaspoon arrowroot powder
- ¼ teaspoon salt
- preheat the oven to 350°F
- grease the bottom and sides of a 9-inch tart pan with coconut oil and place a piece of parchment paper on the bottom of the pan
- using a hand or electrical mixer, cream the butter and sugar together
- stir in the apple cider vinegar and the yolk of the egg (reserve the egg white)
- in a separate bowl, mix together the almond flour, arrowroot powder and salt, then using a rubber spoon gently mix with the creamed butter mixture
- beat the reserved egg white with an electrical mixer until stiff peeks form, then gently fold it into the batter
- freeze batter for 10 minutes, then press it onto the bottom and sides of the pan
- bake for 15 minutes or until the crust starts to turn brown