In article >,
Karen > wrote:

> That sounds good. Does the almond meal make as good a pastry crust as
> flour would? I know why the substitution-carbs-but am wondering about
> texture and flavor.

It's a bit more like a graham cracker crust in texture. The flavor is
mildly almondy and not like regular pie crust.

Both taste good but in different ways.

PP
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
- Chris Malcolm