You know how everyone always goes on and on about what kind of pie crust to make? Whether it’s debating which ingredient leads to a flakier crust or whether it’s pie weights or par-baking that lead to a crispier bottom, there’s one thing no one seems to think about…. What about incorporating totally new flavors into your crust to take things to a whole new level? At the moment, let’s forget about about traditional crusts and do something completely different.
We’re turning to cinnamon today for this crust, cinnamon and coconut oil. Instead of butter or shortening, coconut oil is the fat of choice, adding an almost undetectable flavor that complements any filling you could put in your pie. Not only that, but a touch of honey adds a bit of sweetness and flavor, so you’ve got a crust that’s about as far from boring you could possibly get, perfect for any filling, especially any fall filling you could want to make. Get ready for how good this is and see how much you love it!
Cinnamon Pie Crust
Serves 10-12; 20 minutes
- 1 1/4 cups almond flour or all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 1 tablespoon honey
- 3-5 tablespoons cold water
- In the bowl of a food processor, combine flour, sugar, cinnamon and salt.
- Add solid coconut oil and honey and pulse until mixture is crumbly.
- Continue pulsing, drizzling in water, working 1 tablespoon at a time, until dough becomes smooth and pulls away from the bowl.
- Turn dough out on a lightly floured surface and roll into a flat disc. Wrap tightly in plastic wrap and refrigerate for 2 hours before using.
- When ready to bake, roll out into a flat, even layer, place in pie dish and fill as desired.
Recipe adapted from Loving It Vegan