Adapted by Jennifer Harrison from a recipe by Ann at Fountain Avenue Kitchen
Ingredients
2 cups (225 grams) blanched almond flour (I used Bob’s Red Mill)
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons cold pastured butter (I use Kerrygold)
1 egg
1 tsp maple syrup (optional; omit for a savory crust)
Instructions
1.Grease a 9-inch pie dish very well with butter, and preheat the oven to 350 degrees F.
2.Place the flour, baking soda and salt in a food processor and pulse several times.If you do not have a food processor, you can use a whisk or a spoon.
d3.Add the egg and maple syrup, and then scatter small pieces of butter over top. Pulse until the mixture forms a ball. Again, if you do not have a food processor, you can use a pastry cutter or blender (a small hand tool), or just work the mixture with your hands until the butter is all in very small (pea-size or smaller) pieces and distributed throughout the mixture. Then mix the egg and maple syrup together and add to flour mixture, incorporating with a fork and then your hands until it forms a uniform ball.
4.Press the dough evenly into a 9-inch pie dish, working the dough all the way up the sides. (For added ease, I like to press the dough ball into a flat disc first.) 5.With a fork, prick the crust several times over the bottom and sides, and then bake for 8-12 minutes. If you are baking again with a filling, bake the crust until the bottom is just dry (usually about 10 min). If you are adding a filling that does not require further baking, bake until the crust is lightly golden around the edges (slightly longer – check every few minutes).