INGREDIENTS

FOR THE CRUST:

1 1/4 c Blanched Almonds
1 1/4 C Shredded Coconut
1/4 C packed Cooked, Peeled and Chopped Red Potato OR about 1/3 C Cooked Cauliflower
3 T Erythritol or 2 T Sugar
1 t Vanilla Extract
1/2 t Almond Extract
1/2 t Sea Salt
1 Small Egg, Separated
1 Heaping teaspoon of Gelatin powder

*OMIT SWEETENER AND EXTRACTS IF YOU ARE MAKING A SAVORY CRUST!
 Put a cookie sheet into the oven on the lowest rack and pre-heat oven to 325 degrees.

Separate the Egg and put the Egg White into a small sauce pan, set aside.  Keep the Yolk to add to the Food Processor later.

     
Puree Almonds and Coconut in Food Processor to a meal stage, add the rest of the ingredients except the Egg White and the Gelatin.  Continue pureeing, scraping and moving the dough as necessary until a somewhat smooth ball of dough forms.  If it doesn't form into a ball but looks smooth like dough that's good.  It takes several minutes of processing and there will still be some small bits of Coconut visible.  If it balls up before it's smooth enough just break it up and continue processing.  Don't process so long that it turns into an oily butter or it will be too difficult to work with.


    

 
Whip the Egg White until frothy then sprinkle 1 heaping teaspoon of Plain Gelatin powder on top.  Let it set about a minute while you roll out the dough between two pieces of waxed paper.  If the dough is very sticky you can butter the waxed paper so it peels off easier.

Set the Egg White over very low heat and whisk until the Gelatin is melted.  It will be kind of thick and gooey.

 

Using a pastry brush, paint the top of the pie crust, fold it in half and paint the top half, then fold it over once more.  Place onto a clean piece of waxed paper if necessary, reshape from the folded triangle back into a disc and again roll out the dough to fit your 8-9 inch pie pan.  TIP: The painting and folding are optional, it makes a really sturdy crust, but you can just glaze the top with the Gelatin Egg Wash if you'd prefer.
 
     

Remove the top piece of waxed paper if you use one.  Place the pie pan upside down over the rolled out dough, slide your hand under the bottom and flip right side up into the pan.  Peel off the waxed paper and crimp the edges how you like. 


    

Paint the dough all over the top with the rest of the Gelatin Egg Wash, just warm it back up if it's cooled down too much.  Place the pie on the hot cookie sheet and Bake at 325 degrees for about 30 minutes, until a nice golden brown.  Protect the edges if needed, with foil or a crust protector if you have it.


  

Makes a nice, sturdy crust ready for your filling!  TIP: Simply omit the sweetener and extracts for a savory crust.