Damsel in dis Dress wrote:
> On Fri, 06 Mar 2009 18:08:52 -0500, Boron Elgar
> > wrote:

>> I have used almond flour for pie crusts and not been thrilled with the
>> texture. The taste is great, but it doesn't hold up well to moisture
>> and gets almost gritty. You got any secrets that'll cure that?
>
> I wish I did. I guess I'd stick with the pecans. Or chop some
> almonds instead of using the flour. My experieces with baking with
> almond flour is that it crumbles terribly. But, if you really, really
> want something sorta flour-like, it seems to be the best option. For
> now.

I've made excellent pie crust using 1/2 cup of almond flour and 1 1/2
cups of regular flour. I found that that amount of almond flour made my
crust flakier than usual. Not a huge carb savings, but every little bit
helps.