Pat Greer’s Acorn Flour Piecrust

Photography By Shannon Tompkins | October 21, 2016

Ingredients

  • ¾ cup acorn flour
  • ¾ cup oat flour
  • ½ cup coconut flour
  • 1 tablespoon agave nectar
  • 5 tablespoons coconut oil
  • 2 tablespoons orange juice OR almond milk

Preparation

Mix dry ingredients together until well combined. Using a pastry cutter work in the coconut oil a little at a time. Add the juice OR milk and mix by hand (get that love in there!!!). Form the dough into a ball, place in a small glass bowl, cover with a plate, and refrigerate for 10–20 minutes.

Remove dough and press into an oiled pie plate. (The crust will not roll out). Fill with your favorite filling and bake.

Ingredients

  • ¾ cup acorn flour
  • ¾ cup oat flour
  • ½ cup coconut flour
  • 1 tablespoon agave nectar
  • 5 tablespoons coconut oil
  • 2 tablespoons orange juice OR almond milk
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60