— Mary Fifer

Okay, here we go. So, Uh, this is for Mary about her pie, crust and biscuit, uh, question. So the first thing that you're gonna do is you're gonna take a plain glass, four ounce bowl like this, and you're gonna line it. You can use saran wrap. This is that gluey glad wrap that I think works very well. 'cause when you line it, you, whatever you put in it will come out very easily and you won't get frustrated. So what happens is that here is a half a cup of almond butter and uh, this really needs about four or five hours to really, really, uh, freeze, so to speak. And when it comes outta the freezer, you're going to cut it into cubes just like you would cut butter or margarine or whatever. So I make biscuits with almond butter and they come out perfectly. I have made pie crust with almond butter and it comes out very well. Is it flaky and crispy? Like, you know, um, like your taste buds. Remember a pie crust be bean. No. Does it work? Yes. Is it more nutrient dense? Yes, because remember that there's lots of protein in that nut butter. And here's the nut butter. I used eight grams of protein into tablespoons. So you're making a pie crust that is very nutrient dense. And if you follow the steps of rolling your dough and docking your dough when it's in the pie plate, trust me when I tell you that it will work.