Low Carb and Gluten Free Pie Crust
- 3 dl (1,2 cups) almond flour
- 2, 5 tbsp psyllium husk
- 1 egg
- 100 g of butter (cold)
- Start with preheating oven to 200 C (392 F) hot air (if not hot air, add 25 C (77 F).
- Blend all ingredients with a fork or whatever you like to use dealing with that sticky stuff!
- Press into a pie dish – it helps to leave pie batter in the fridge 10-15 minutes before starting this step.
- Pre bake in oven about 10-15 minutes before pouring filling in it.
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