<p><strong>Not Grandma’s Pie Crust<br></strong><em>Ingredients</em></p> <p>1 cup coconut flour<br>1 cup almond flour<br>1 teaspoon salt<br>1 egg<br>½ cup butter</p> <p><strong><em>Method</em></strong></p> <p>Mix together coconut flour, almond flour, salt and egg. Then melt the butter completely and add to flour, mixing well. Pack the dough evenly into a 9-inch pie pan.</p> <p><strong>Mushroom Motza Pie Filling<br></strong><em>Ingredients</em></p> <p>3 ounces pink mushrooms, thinly sliced<br>2 tablespoons butter<br>½ teaspoon salt<br>½ teaspoon pepper<br>½ teaspoon thyme<br>5 eggs<br>¾ cup milk<br>8 ounces mozzarella, grated</p> <p><strong><em>Method</em></strong></p> <p>Preheat your oven to 375°F on convection bake.</p> <p>In a saucepan over medium/high heat, sauté mushrooms, butter, salt, pepper and thyme for 12 to 15 minutes so they are well browned and flavour has developed.</p> <p>In a separate bowl, mix together eggs, milk and mozzarella.</p> <p>Place the sautéed ingredients into the pie shell and pour the egg mixture over top.</p> <p>Bake for approximately 25 minutes or until the centre is set.</p> <p>*This recipe is keto-friendly and delicious no matter how you slice it!</p>