So good to hear from you, Vicki. (I never can remember if you spell it Vicky or a Vicki!) After writing that blog and getting some perspective from people, I feel like I've lightened up on myself about the jobhunting. I tend to criticize myself for everything, and spending too much time alone can definitely intensify that.
Your cooking sounds wonderful. I totally agree with you on the good fats - I'd rather eat less dressing but have it be satisfying (and sugarless). My favorite dressing is full-fat yogurt, full-fat mayo, onion powder, salt and pepper with a dash of sesame oil.
On the crust - I do have a dough that I make for biscuit-type crackers and also for pot-pie type dishes. I haven't used it with a sweet pie, but I think it would work, and you could sweeten it up. After some trial and error, the basic ratio that I've arrived at is one cup almond meal, one cup flax meal, one cup garbanzo flour (or garbanzo/fava bean flour if you can find it) and one egg. Then I add water like a tablespoon at a time to get the consistency I want. You can roll it out or just press it into the pie tin. One neat thing about paleo dough, there's not the issue of overhandling the dough.
I've also done this with 2 cups almond meal and one cup garbanzo flour - the flax meal gives it more of a crunch but isn't necessary. The garbanzo flour helps hold the dough together better than almond meal alone, which can be kind of crumbly, and the ratio of one egg per 3 cups flour seems to work just right in terms of binding things together without getting too eggy. You can also add from one to 3 tablespoons of olive oil, butter or coconut oil. For the biscuits and savory dough I add grated parmesan and onion powder. 1 day ago