This “press-in” pie crust is so easy to make and is perfect for tarts, cheesecakes, or other desserts…like key lime pie.
- 2 cups almond meal
- 1/2 cup arrow root
- 3/8 cup coconut oil or butter, melted
- 1/4 cup rapadura
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Combine all ingredients in a large bowl and mix with a fork until moistened all the way through.
Press into the desired pan…..ie. tart pan, spring-form pan, or regular pie pan.
Bake in a 325°F oven for 30 minutes. Allow to cool before filling.
Makes 1 – 9 inch pie crust.
Hey Shannon! I experimented with this a lil bit the other day–used cornstarch (my apologies), honey, & replaced 1 cup of the almond meal with 1 cup slightly ground oatmeal–it came out GREAT. Had fresh blueberries so used those instead of the strawberries for the tart. My mum already wants me to make 2 more this upcoming week. Must…buy….more lemons…
ok, this (Strawberry/Lemon curd tart) looks stupendous. I’m just wondering, for the crust–are there any substitutes for the rapadura & the arrowroot? I’ve heard 1 tsp Arrowroot powder = 1 T flour; is that correct? For sweeteners I usually use stevia or honey…are those able to be used? Thanks, & God bless!! I’m lovin’ this website!
Hi Jess, thanks for the comment. I’m not sure on the conversion from Arrowroot powder to regular flour. I do know that Arrowroot is used a lot as a thickener, much like cornstarch would be used. But I do not like cornstarch and therefore use arrowroot to thicken instead. In the almond pie crust recipe I think the arrowroot helps to hold the crust together. But maybe some honey would do just as well….about 1/4 of a cup? You could definitely try it. Here is a link to another blog that I like, The Nourishing Gourmet, she makes some lemon-curd bars with a nut crust base and uses honey in the crust. Let me know if you try it and how it works out. Glad you are enjoying the site 🙂