Crust for J & J's Blueberry Pie

Ingredients

1 egg (beaten)

3 cups almond flour

⅓ cup cold butter cut into pieces

¼ cup honey

¼ tsp baking soda

½ tsp salt

1 egg (beaten)

300 grams almond flour

76 grams cold butter cut into pieces

60 ml (85 grams) honey

¼ tsp (1.25 ml) baking soda

½ tsp (2.5 ml) salt

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Process all crust ingredients together in a food processor until it forms a ball.
The butter will still be visible in the dough.
Form into a flat circle and wrap in wax paper.
Chill until firm in fridge or freezer.
When cold and firm, remove from freezer and place between two large pieces of wax paper.
Preheat the oven to 300°F (150°C).
Let it soften just a bit - enough so that you can begin to roll it.
Roll out to a flat circle large enough to cover the bottom and sides of an 11-inch (28-cm) pie plate. If it tears or falls apart, do not worry, just patch it together in the pie plate.
Save the leftover crust and put it back in the freezer for use in the topping mixture of J & J's Blueberry Pie.
Bake in 300°F (150°C) oven for 20 minutes until cooked through and light brown.
Cool.