Thanksgiving

Pie Crust - Danielle Walker - Thankful is for Dessert.

Pie Crust - Danielle Walker - Thankful takes 10 minutes to prepare.

Pie Crust - Danielle Walker - Thankful takes 12 minutes to cook.

Pie Crust - Danielle Walker - Thankful makes 8 servings.

The ingredients for Pie Crust - Danielle Walker - Thankful are:

almond flour, coconutflour,egg, 1 tablespoon ice cold water, salt, butter

Here is how you make Pie Crust - Danielle Walker - Thankful:

preheat oven to 325. combine 1st 5 ingredients in food processor, process for 10 seconds til combined.scatter the butter around the bowl then pulse 4 to 5 times, til a ball of dough forms and the butter is pea sized.gather the dough into a tight ball and roll it out to a circle 1/4 inch thick between two sheets of parchment.press dough into bottom and up sides of pie plate. Fold edges under and crimp or flute dough with fingers.Cut a circular piece of parchment paper to fit the bottom of the crust and fill with pie weights or dried beans.Bake for 10 minutes, remove weights and bake 5 min longer. Cool on wire rack.make ahead tip:prepare and bake crust 2 days before thanksgivng. cover and store in fridge until ready to bake.can replace ghee with palm shortening or butterServing Size:?makes 1 9 inch pie

The nutritional information for Pie Crust - Danielle Walker - Thankful is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 248.6

• Total Fat: 21.9 g
• Cholesterol: 32.9 mg
• Sodium: 252.0 mg
• Total Carbs: 8.5 g
• Dietary Fiber: 4.1 g
• Protein: 8.6 g

The dietary needs meet for Pie Crust - Danielle Walker - Thankful is Gluten Free