Mini Pie Crust (LC)
They are easy to make and really very sturdy. I made one batch today, and made both an entree and a dessert. These would be fantastic party fare as well. Everyone loves individual pies.
They are easy to make and really very sturdy. I made one batch today, and made both an entree and a dessert. These would be fantastic party fare as well. Everyone loves individual pies.
- Carbohydrate 2.99260951388919 g
- Cholesterol 2.54192708442342 mg
- Fat 8.92977982603368 g
- Fiber 1.5603679983351 g
- Protein 3.30120156250431 g
- Saturated Fat 1.51761097181969 g
- Serving Size 1 1 Serving (17g)
- Sodium 11.0106111140315 mg
- Sugar 1.4322415155541 g
- Trans Fat 0.447771354150235 g
- Calories 99 calories
Step-by-step
- Place almond flour and salt in food processor and pulse briefly.
- Add butter, coconut oil , and egg and pulse until mixture forms a ball.
- Press dough into 12 mini muffin cups .
- Bake at 350°F until lightly browned, about 15 minutes.
- Let cool 10 minutes before removing from pan.
- Fill each pie crust with barbecue chicken and sprinkle cheese on top or use as mini lemon or key lime pies.
Substituting refined coconut oil for the butter shifts the structural integrity of these crusts because solid fats behave differently during baking than plant oils. Almond flour lacks gluten entirely, meaning the egg acts as the primary structural binder holding the small shapes together. Working with almond flour requires gentle handling in the food processor to prevent excess oil release from the nuts before baking begins. Pulse the dry ingredients first to distribute the quarter teaspoon of salt evenly through the fine meal.
Dairy-free baking is straightforward here since the single tablespoon of butter swaps out cleanly for additional coconut oil or a plant-based stick margarine. Maintaining the proper fat-to-protein ratio prevents the dough from becoming too crumbly when pressed into the metal tin. Metal mini muffin pans conduct heat more efficiently than silicone molds, yielding a crisper edge at 350 degrees Fahrenheit. Grease the cups thoroughly regardless of material to ensure the high-fat dough releases cleanly after the fifteen-minute bake time.
Scaling this batch up for a larger gathering involves doubling the single egg by beating it first and measuring out half, or simply multiplying all quantities by four to yield forty-eight crusts. Precision matters when scaling down, as halving a single egg requires weighing the liquid component on a digital kitchen scale for accuracy. Batch preparation works well since baked almond flour cups store in an airtight container at room temperature for up to two days without losing their texture. Crisp the stored crusts in a warm oven for three minutes before adding moist fillings.
Cooling the baked shells inside the pan for exactly ten minutes allows the fats to solidify sufficiently for safe extraction. Prying the delicate pastry out too early results in crumbling, whereas waiting until complete room temperature makes them stubborn to remove. Pressing the dough evenly up the sides of each muffin cup creates uniform walls that support savory barbecue fillings or citrus curds without leaking.
