(As seen on today’s show)
1/3 cup coconut flour
1/4 cup almond flour
2 tablespoons raw pecan pieces (optional)
1 1/2 teaspoons chia flour (grind chia seeds in spice mill or coffee grinder)
3/4 teaspoon cinnamon
1/4 teaspoon baking soda
about 4 teaspoons xylitol (more if you like it sweeter)
1/4 cup cold butter, cut into 1/4 inch pieces (can use chilled coconut oil if avoiding dairy)
2 tablespoons water mixed with 1/2 teaspoon apple cider vinegar
Preheat oven to 350.
Place coconut flour, almond flour, chia flour, cinnamon, soda, salt and xylitol into a food processor. Process until all ingredients are evenly distributed. If using pecans, add them to the bowl and process just until they are chopped.
Add cold butter and pulse just until mixture comes together and looks like small peas. Be careful not to overprocess! Mix vinegar and water and pour into processor through the top while pulsing, only about 6 to 8 times.
Dump mixture from processor into a glass pie plate. Press dough into plate. Bake for 5 minutes before filling, or, if making a pie that needs no baking, bake for about 20 minutes.
Because of the nuts, the edges of the crust may begin to burn before the pie is completely cooked. Check during baking, and cover edges with foil if needed.