Great news! An all-purpose, flourless, adaptable and delicious basic Passover pie crust recipe. This gluten and gebroks free recipe got "OMGoodness!" rave reviews.
We like this one recipe for our sweet tarts and savory quiches. Just add your desired spice or seasoning. This is a true Queen in the kitchen D~I~S~H because it is: Delish~of course! Ingredients~that you'll probably have on hand. Simple~no complicated steps here & Has adaptability~add desired spices depending on your filling (see below)
2-1/4 cups finely ground nuts or nut flour
6 tablespoons coconut, palm or olive oil
1/4 cup brown or white sugar
Adaptations: ~Sweet additions: 1/2 teaspoon of ginger powder, cinnamon, cocoa or lemon zest, vanilla
~Savory additions: 1/4 teaspoon ground pepper or salt; 1/2 teaspoon dried dill or basil, garlic powder or Italian seasoning
1. Preheat oven to 350F degrees. In a 9" pie dish, combine all ingredients with a fork. It should hold together loosely, add more nuts or oil as needed, a teaspoon at a time. Press mixture into bottom of pan and around the sides. Pinch the edges evenly.
2. Prick the bottom with a fork in several places times to allow air to escape. Bake in the preheated oven degrees for 15-20 minutes. DO NOT not let overbrown! (nuts brown very quickly so keep your eye on it)
3. Remove from oven and allow to cool to room temperature before filling.
makes 1 piecrust ~ can make ahead~can freeze
active time: 20 minutes ~ cooking time: 20 minutes
a kosher for Passover Recipe
Cooking for The King by Renee Chernin ~ The book of Torah insights, recipes and practical tips designed to bring majesty to the mundane.
As featured in Mishpacha, the Jewish Press, Hamodia, Yated & 5Towns Jewish Home