Flour Tortillas

2 cups unbleached all-purpose flour, plus extra for kneading and dusting
1/2 teaspoon salt
3/4 cup water, room temperature
3 tablespoons lard, butter, or vegetable shortening, softened, or extra virgin olive oil

In a food processor, combine 2 cups of flour and the salt.  Add the lard/butter/shortening if using and drizzle in the water.  If using the olive oil instead, combine the oil and water and drizzle it in.  Process until the dough comes together and forms a ball.

Turn the dough onto a floured surface and knead several times until the dough is smooth.  Form into a ball, cover with a towel, and let the dough rest for 15 minutes.

Heat a cast iron skillet or griddle over medium heat.

Divide the dough into 8 portions and roll into balls.

On a lightly floured surface, flatten the balls and use a rolling pin to roll each ball into an 8- to 9-inch circle.  Sprinkle with flour as needed to prevent sticking.  

In the heated skillet, cook tortillas over medium heat for about 30 to 45 seconds on each side or until you see some light brown spots and the tortilla is puffy.  

Transfer cooked tortillas to a plate and cover with a clean towel to keep warm.

Makes 8 tortillas.

From GrowaGoodLife.com

Almond Flour Pie Crust

2 1/2 cups almond flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg, at room temperature, beaten
1/4 cup unsalted butter, melted and cooled, or melted coconut oil
1 teaspoon vanilla extract
 
Butter a 9-inch pie pan.  Heat oven to 350°F.
 
In a large mixing bowl, combine the dry ingredients: almond flour, sugar, and salt.  Stir in egg, butter, and vanilla extract.  Combine with a spatula at first, then knead with your hand to form a pie dough.
 
Place the dough ball in the center of two pieces of parchment paper and roll dough into a circle large enough to fill the pie pan.  Peel off the first piece of parchment paper, slide your hand under the second piece of parchment paper with the rolled dough on it, and quickly flip dough over into the pie pan.  Press the dough into the pan using the parchment paper, then peel off the paper.  Use extra dough that falls off to patch any holes.  Smooth with a spoon.
 
Prick the crust using a fork.  Cover the sides of the crust with foil to prevent them from darkening too fast.
 
Bake the crust for 15-20 minutes.  If the center puffs up, use a fork to prick and deflate it.
 
Remove from oven and add pie filling; return to the oven following the pie recipe to set the filling.  You can keep the foil protection on the side of the pan to prevent it from darkening.  Bake until the filling of your pie is set.
 
Note:
You can make ahead this pie crust up to 48 hours before use.  To freeze, flatten the dough ball into a thick disc, wrap it in plastic wrap, and place it in an airtight container; the double sealing prevents moisture from going into the crust.  To defrost: the day before making the pie, unwrap the dough, and place it on the kitchen countertop.
 
Makes 1 9-inch pie crust.
 
From SweetasHoney.co, with minor changes