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Dragon Fruit Pie Crust Recipe

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4 from 44 reviews

This vibrant Dragon Fruit Pie Crust recipe uses dragon fruit powder combined with almond flour to create a naturally colorful, gluten-free, and subtly sweet pie base. The crust is delicately flavored with vanilla and can be made using butter or neutral oil, then baked to form a sturdy, visually stunning foundation for your favorite pies or tarts.

Ingredients

Dry Ingredients

  • 4 Tablespoons Dragon Fruit Powder (40 grams)
  • 2½ Cups Almond Flour (240 grams)
  • 3 Tablespoons White Granulated Sweetener (36 grams)
  • ¼ Teaspoon Salt

Wet Ingredients

  • 4 Tablespoons Butter or Neutral Oil such as Avocado Oil
  • ½ Teaspoon Vanilla Extract
  • 1-2 Tablespoons Water (as needed)

Instructions

  1. Combine Ingredients: In a large mixing bowl, add the dragon fruit powder, almond flour, granulated sweetener, salt, butter or oil, and vanilla extract.
  2. Mix Dough: Use a stand mixer or food processor set to medium-high speed and mix for 1-2 minutes until the dough starts to come together. Add water gradually if the dough feels too dry to help it bind better.
  3. Divide and Shape Dough: Form the dough into a ball in the bowl. Use a kitchen scale to evenly divide it into two parts for the pie pan.
  4. Form Crust Walls: Place half of the dough in your pie pan and firmly press it into the pan’s fluted edges to form the walls. Trim excess dough as needed with a flexible spatula, ensuring the crust walls are perpendicular to the bottom.
  5. Form Bottom Layer: Place the remaining dough in the pan and press it evenly over the bottom using your hands. For an even bottom layer, use a mini saucepan to press the dough down firmly.
  6. Prevent Puffing: Use a fork to prick the bottom of the pie crust to avoid puffing during baking. If any bubbles form while baking, press them down gently with a small saucepan once the crust is baked.
  7. Bake the Crust: Preheat your oven to 350°F (180°C). Bake the pie crust for about 15 minutes, or blind bake it for around 10 minutes if you want to par-bake. Protect the crust edges with a pie shield or aluminum foil to prevent over-browning and maintain the vibrant magenta color.

Notes

  • Use Wilderness Poets Dragon Fruit Powder for best color retention during baking.
  • Adjust water quantity as needed to achieve a dough that holds together without being sticky.
  • Use a pie shield or aluminum foil on crust edges to avoid over-browning and preserve the beautiful magenta hue.
  • Pricking the bottom crust with a fork helps prevent bubbling during baking.
  • Press dough evenly to ensure uniform crust thickness.

Find it online: https://deliciousyum.com/dragon-fruit-pie-crust-recipe/