A critical recipe in any baker’s cook book (or blog) is a good and reliable pie crust. This cookie pie crust tastes a lot like short bread cookies and is perfect for cheesecakes and cream pies. It takes less than 5 minutes to prepare and about 8 minutes to bake. An easy and minimalist pie crust will fit nicely in your recipe box and be a wonderful addition for fluffy creamy pie fillings.
Up to now I’ve provided four pie crusts that are Paleo with a Vegan option, and even some nut free. The chocolate nut one, the graham cracker one, and the dough one, are all staples but I consider this cookie pie crust my final four. It’s my favorite for cheesecakes and you may have already seen it in the pumpkin cheesecake last fall, and even way back last spring for the avocado cups.
- ¾ cup of Coconut Flour
- ½ cup of Palm Shortening
- ¼ cup of Maple Syrup or Honey
- up to ⅓ cup of Unsweetened Coconut Flakes