Cry Pie Crust

Millet Flour 2.5 oz

Fine Almond Flour 2 oz

Arrowroot or Tapioca Starch 1.8 oz

Xantham Gum .10 oz

Salt .10 oz

Apple Cider Vinegar, Cold 1.5 teaspoon

Water, Cold 3-5 tablespoons, as needed to pull together

Almond Extract 1/2 teaspoon

Lard, High Quality 4 oz

Place both the apple cider vinegar and the water in refrigerator to get very cold, in separate containers.

The lard should be very cold, as well. It is best to keep it refrigerated until the moment you work it into the flour.

In small bowl, whisk together millet & almond flour, starch, xantham gum and salt. Cut the lard into the flour mixture using a fork and knife or a pastry cutter, until it appears well mixed. Once the lard is worked in well, add the apple cider vinegar and mix.

Next, add the cold water just until the dough is pulling together nicely. Add the almond extract before shaping the dough into a ball. I find it most helpful to wear food service gloves when touching the dough directly to ease the sticky.

Take the ball of dough and place it onto a piece of plastic wrap. Press the dough down to be disc-shaped. Wrap dough tightly and chill for at least an hour before baking. It can also be stored in the refrigerator for several days like this or indefinitely in the freezer.

To bake – Preheat oven to 425 degrees.

Spread a piece of parchment paper on the counter and lightly flour with either millet or almond flour. Pull dough from the refrigerator and place the disc on the floured surface. Leave the plastic wrap over the top of the dough. Roll out the crust in a circular fashion, turning the dough by a quarter turn every so often as you roll it out. You can turn the dough easily by rotating the parchment paper. Once you have the dough ready to bake, turn the top over onto your hand and gently peel off the parchment paper. Put the dough into the pie plate, using the plastic topper to arrange it properly in the plate. Once it is situated properly, gently pull off the plastic covering. Use a fork to poke holes in the crust.

Bake at 425 for 15 minutes, then lower temperature to 350 and bake until edges appear golden brown. Pull from oven and allow it to cool thoroughly.

The baked crust can be wrapped well and frozen for future use.

This crust can also be baked from raw with a filling. Pour the puree or filling into the raw pie shell, bake at 425 for 15 minutes then lower the temperature to 350 for another 30 - 45 minutes.