Snickerdoodle Pie Crust

Plan Z Phase: This is a Z3 (ZReboot) recipe.

You’ll be amazed! When this comes out of the oven, it smells just like the famous cookie! Use this in any pie that does not need to be baked. Like my pumpkin ice box pie.

Servings: Makes one 9” pie crust or six 3” tartlets

Ingredients:

• 1-1/2 cups SUPER FINE GROUND almond flour (Bob’s Mill is the most popular brand. You can find this in the grocery store). The super fine version works best in baking. It’s fairly new.
• 3 tablespoons melted butter
• 2 Tbl of Swerve or ZSweet (These are all natural sugar substitutes made for baking. You can buy them online.)
• 1 tsp of ground cinnamon

Instructions:

Preheat oven to 350 degrees.

Melt the butter. Add your melted butter into a medium mixing bowl. Add the other ingredients into the bowl. Combine all ingredients with a fork just until the butter gets incorporated. You’ll know you’re doing it right because the dough will get a bit wet (but not soggy). Just keep stirring until it’s all mixed.

Turn out the mixed crust into your pie pan. Press down with your fingers so the mixture covers the bottom of the pan and up the sides. Pat firmly so it sticks together and forms a firm crust.

Bake for about 10 minutes until the crust begins to brown. A tan color is good. Don’t overbake.

Cool before filling.

The crust in this version is not as solidly flaky as a pie crust from flour. It’s more of a cookie crust. It also won’t last long filled with a custard either before it begins to get mushy. The flavor will still be great but don’t plan on making something 2 days ahead and then serving. You’ll want to serve it the same day.

This pairs well with any of the cream or fruit fillings on the site. Also pairs perfectly with the Pumpkin Ice Box Pie.

Enjoy!

Cheers,