Pies are an easy and delicious way to feed many mouths for little effort, and with a little kitchen magic I’ve made them a candida can-do. And since a good crust recipe is the starting point for any pie, I want to share mine.
The following is my incredibly easy recipe for the perfect candida diet piecrust: beautiful food starts with the basics. With only five ingredients you get a buttery, toasty crust with just the right balance of salt and sweet to complement any filling you want to pair with it.
Here is what you will need to make one 9-inch piecrust:
2 ¼ cups almond flour
1 tsp salt
2 packets stevia, such as truevia
½ cup (1 stick) salted butter, melted
½ tsp vanilla extract
In a large bowl, combine the almond flour, salt, and stevia and mix them together thoroughly. Add the melted butter and vanilla extract and stir until all ingredients are evenly incorporated.
Transfer the piecrust dough to your pie pan. Use your hands to gently push the dough across the bottom of the pan and up the sides until it reaches the desired height. The crust should be about ¼-inch thick in the pan.
I recommend prebaking the crust for 5-10 minutes in a 350-degree oven to really bring out a toasted, brown-butter flavor in the almond flour, but this step is optional.
This recipe is incredibly easy – almost impossible to mess up – and so, so delicious and versatile. The mild, buttery flavor of the almond flour is a perfect balance for any fruit, custard, or cream filling. So go forth and explore the world of can-do pie!