Every Tuesday this fall, my husband goes to a continuing education class and gets home too late to hit the gym. Our usual daily routine is to meet at the climbing gym after work and come straight home to make/eat dinner, but this semester, Tuesdays are different. He usually takes this ridiculously needy yet adorable creature with him to work every day. So now, on Tuesdays, I come straight home to let her out and take her to run around. As a result of this schedule change, Tuesdays have become my running and baking days. This Tuesday, I decided, was pie crust day. I made two crusts, one with bacon fat and one with palm shortening. This post will feature the one made with bacon fat, but don’t worry, the other will be a quick follow-up.
You’d be surprised how it easy it is to make a delicious gluten- and grain-free pie crust. I have been an on-again, off-again baker for a couple of years, and only recently have I done it on any consistent basis, so the thought of making a pie crust always feels like a big hassle. Well this one takes 2 minutes.
Savory Paleo Pie Crust
- 2 cups almond flour
- 1 egg
- 2 tbs rendered bacon fat (cold, right from the fridge)
- pinch of REAL salt or sea salt
- Mix almond flour and salt first in a food processor, then add egg and bacon fat
- Process until it forms a dough
- Place the ball of dough in the center of an ungreased 9 inch pie dish and push the dough out into a crust with your fingers. Don’t worry if you tear the dough, just push it back together. Use a little extra almond flour if you need it to stick better
For the filling
It’s officially fall, and that means squash time. If you haven’t already seen it on my facebook feed, check out this Greatist article about all the different fall squashes and the fun ways to prepare them. This list could keep me busy for months! Today’s recipe features spaghetti squash. I love spaghetti squash because it’s so versatile. I’ve used it in place of potatoes for hash browns in the morning, (obviously) as a pasta replacement with a tomato sauce or pesto sauce, I’ve made them into little latke-type patties, and the other night for dinner, I used them as a base for a veggie and shrimp stir fry. The options are endless, so if you don’t have a big family to feed, you can just roast the whole thing and then use it for different recipes throughout the week. (I’ve also tried freezing it for later, and it’s perfectly fine to do that too.)
- 2 cups roasted spaghetti squash (I roast mine by melting a couple of tablespoons of ghee on a cookie sheet and placing the squash halves face-down. I roast for about 40 minutes at 350)
- 4 pasture eggs
- 2 big fistsful raw baby spinach
- 1 tbs olive tapenade (You can use other flavor if you don’t have this. Fresh parsley, oregano, sage, season salt, and lemon pepper would all be great.)
- 3 tbs-1/4 cup unsweetened almond milk — eyeball this, you might need a little more or a little less
- Preheat oven to 375°F
- In a large mixing bowl, beat eggs and add in the spaghetti squash and spinach until everything is coated and equally mixed
- Start adding in the almond milk, continuing to whisk until you achieve the right texture (not too liquidy, not too sticky).
- Fry 4 pieces thick cut bacon, just underdone — they’re going in the oven to cook the rest of the way, cut in half
- Pour filling into raw pie crust and place the bacon halves like spokes on top of the filling
- Cover exposed crust with foil or this pie shield (affiliate link)
- Bake for 30 to 40 minutes, depending on your oven — it should be firm in the center when it’s done