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Almond Flour Pie Crust Recipe

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4.1 from 30 reviews

A simple and delicious almond flour pie crust that is gluten-free and perfect for both sweet and savory pies. This crust is made with blanched almond flour, butter, and egg, providing a rich, nutty flavor and a tender, crumbly texture. It can be pre-baked quickly and works well with a variety of fillings.

Ingredients

Dry Ingredients

  • 2 1/2 cups Wholesome Yum Blanched Almond Flour
  • 1/4 cup Besti Monk Fruit Allulose Blend (omit for savory crust)
  • 1/4 tsp Sea salt (or 1/2 tsp for savory crust)

Wet Ingredients

  • 1/4 cup Unsalted butter (measured solid, then melted; substitute ghee for dairy-sensitive, or coconut oil for dairy-free)
  • 1 large Egg (or ~2 tbsp additional butter, ghee, or coconut oil)
  • 1/2 tsp Vanilla extract (optional)

Instructions

  1. Preheat oven: Preheat your oven to 350 degrees F (177 degrees C). Prepare a 9-inch (23 cm) round pie pan by lining the bottom with parchment paper or greasing it well to prevent sticking.
  2. Mix dry ingredients: In a large bowl, combine the blanched almond flour, Besti Monk Fruit Allulose Blend (if using), and sea salt. Stir well to evenly distribute the ingredients.
  3. Add wet ingredients: Stir the melted butter into the bowl. If you are using vanilla extract, mix it into the melted butter before adding. Crack in the egg and mix thoroughly until the mixture comes together. The dough will be dry and crumbly initially—continue stirring and pressing until the dough is uniform and there are no visible almond flour particles. Alternatively, you can pulse everything together using a food processor for faster mixing.
  4. Press dough into pan: Transfer the dough into the prepared pie pan. Press it firmly into the bottom and up the sides if desired. If you want decorative edges and the dough crumbles while fluting, simply press it back together to smooth out.
  5. Dock the crust: Carefully poke holes all over the crust surface with a fork to prevent bubbles from forming during baking.
  6. Bake the crust: Place the crust in the oven and bake for 6 to 12 minutes, until the edges start to turn golden. Baking time varies based on your oven, pan, and whether you included sweetener.
  7. Use as base for fillings: For pies that require further baking, parbake the crust for about 6 to 8 minutes only. Protect the crust edges with a pie shield or foil during the subsequent bake to prevent burning.

Notes

  • For a savory crust, omit the sweetener and increase the salt to 1/2 teaspoon.
  • You can substitute butter with ghee or coconut oil if you need a dairy-free or dairy-sensitive version.
  • The dough can be mixed by hand or in a food processor for convenience.
  • Pre-baking (parbaking) is necessary to prevent soggy crusts when adding wet fillings.
  • Use parchment paper or grease the pie pan to ensure easy removal of the crust.

Find it online: https://deliciousyum.com/almond-flour-pie-crust-recipe/