Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Dairy-Free Pie Crust
1 min read
Serving Amount
Ingredients
11⁄2 cup almond flour
3⁄4 cup all-purpose flour
1⁄2 teaspoon salt
cup milk (dairy or alternative)
Optional for a sweeter crust: 2 Tbsp. brown sugar
Instructions
Step 1
In a bowl, whisk flours together to combine.
Step 2
Gradually add the milk, stirring as you go. The amount of milk varies every time. Use just enough milk so the dough holds its shape when you squeeze it together in your hand, feels supple and will be easily rollable.
Step 3
Bring the dough together into a ball. Roll out the pastry with a rolling pin on the counter, or press the dough into a baking dish with your hands. Prick the dough all over the bottom with a fork.
Step 4
Bake along with pie filling according to recipe instructions. For a no-bake pie, bake at 350° F for approximately 10 minutes, or until golden brown.
