If you are looking for a pie crust that is easy to make and tastes like a cookie, look no further and give this recipe a try. Made without grains, gluten and processed sugars, this crust serves as a great cookie crumbs crust for any pie you make.
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.
Cookie Pie Crust (Paleo, Gluten-free)
- 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 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 spatula 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.