Janet Wilder wrote:
> We did a Sam's Club run the other day for some meat (and canned
> chicken in case of a hurricane) and they had large containers of nice
> looking blueberries. DH has been a good soldier with watching his
> carbs lately and his blood glucose numbers have been on the low side,
> so I said I'd make him a pie.
>
> To help lower the carb count, I substitued 1/2 cup of fine almond meal
> for 1/2 cup of flour in a 2 cup recipe for a double crust. The dough
> was a little stickier than it would have been with all flour so I
> wound up just patting in the bottom crust.
>
> Mixed the berries with a bit of cornstarch and some Splenda (DH said
> they were good looking berries, but weren't sweet), a dash of cinnamon
> and a dash of ginger. I forgot to dot with butter.
>
> The top crust rolled out better with some heavy-handed dusting of the
> board and rolling pin (thereby defeating the lower carbs). I flipped
> the board onto the pie plate and peeled off the top crust. Mushed the
> edges together, poked it with a fork and baked it on a cookie tin at
> 425 F for 50 minutes.
>
> I've always made a pretty decent pie crust but this was the absolutely
> best pie crust of my entire life. It was so flaky. DH said it melted
> in his mouth. He had no complaints about the filling even without the
> butter.
> From now on, I'm going to use almond flour in my pie crusts.

Wow, that's a great tip! I know you probably eye-balled the amounts when
you made the crust, but can you make up a pseudo crust recipe for we almond
flour newbies?

kili