It’s Pi Day y’all
My SO has requested a pie to celebrate pie day. I’m heading to the grocery store today anyway so I think I’ll deliver.
The internet has a lot of pie crust recipe ideas but I want to know if anyone has one they swear by?
Thinking about making a blueberry pie.
I love Wes! He’s really thorough about his recipes and his showdowns. He hasn’t led me wrong yet.
I really appreciate that he’s not afraid to share his honest opinion. It’s rather humorous when he doesn’t like something. 
The video above has two crust recipes, both similar, made with coconut flour. Neither seem difficult but I haven’t tried them yet.
Kids are coming in a few weeks and I’ve been thinking of making one of these pies.
I made his cornbread stuffing recipe for Thanksgiving and now I just make the cornbread for whenever! I trust his stuff and was one of his earliest subbers.
eta: I order my Sukrin Gold from Netrition. It’s worth it and really tastes like brown sugar without any after taste or cooling effect that I’ve noticed.
Damn! Pie!!! 
I am SO screwed!! Ok…added to my recipe app…now I need to try to forget that it’s there.
I’ve tried no-corn “cornbread” a couple of times now. I tried it with the little baby corn. I’ve tried it with the corn extract. And for some reason, I never really end up with anything that tastes very “corny”. Oh, the muffins were good. But ain’t no way they’d pass for cornbread. I was never a cornbread-with-every-meal kinda guy but I have a pretty good idea of what cornbread tastes like.
Something I haven’t tried is subbing something like a tablespoon or two of real corn flour into one of the recipes just to see if it would add some flavor. The extract gives it a nice cornbread smell, that’s nice. But I want the flavor. Texture works quite well with almond flour since it tends to be a tad more course anyway.
It looks really good, but I can’t digest erythritol it goes straight through me within minutes. i usually use liquid Splenda, so maybe that would work. OliveNation has a brown sugar extract that might be worth a try.
Also, I looked at the recipe on sugar-free mom and it only has 4 carbs per slice, but that’s for 1/12th of a pie. Who eats 1/12 as a serving? Although cut into 6ths or 8ths it still wouldn’t be a bad number of carbs.
Thanks for posting about this I was JUST on the hunt for a good crust! I want to try a keto apple pie using Jicama for Thanksgiving in a few more weeks!