Yield: 3 cups, for one 9-inch pie or tart crust

This delicately flavored crust enhances any pie or tart filling.

Ingredients

• 2 1⁄4 cups Almond Flour 
• 3⁄4 cup pitted medjool dates, unsoaked
• 1⁄4 teaspoon salt

Equipment

• measuring cups
• measuring spoons
• food processor
• rubber spatula

Place all the ingredients in a food processor fitted with the S blade and process until the mixture breaks down into coarse crumbs and begins to stick together. Don’t overprocess. Stored in a sealed container, Almond Crust will keep for one month in the refrigerator or three months in the freezer.

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