Description
Buttery, nutty and golden, this easy almond flour pie crust is a low-carb, gluten-free and dairy-free alternative to traditional pie crusts. It holds up beautifully, and no rolling pin or chilling time is required!
Ingredients
- 3 cups blanched almond flour
- 1/4 cup dairy-free butter, melted
- 1 egg
- 3 tablespoons erythritol (or leave out the sweetener for a savory pie crust)
- 1/2 teaspoon salt
Instructions
- Preheat & Grease: Preheat the oven to 350F and grease an 8 or 9-inch pie pan.
- Combine Dry Ingredients: In a bowl, combine the almond flour, erythritol and salt. Mix lightly to distribute the ingredients evenly.
- Add Wet Ingredients: Add the egg and melted butter. Mix until everything is well combined and a dough forms.
- Transfer to Pie Pan: Transfer the dough to a 8 or 9 inch pie pan.
- Press Dough into Pan: Press and spread the dough evenly across the bottom and up the sides of the pan using your hands. You can also use a rolling pin, the bottom of a glass, or a measuring cup to help smooth and shape it. Press firmly and shape the edges as desired.
- Prick Dough with Fork: Use a fork to prick the bottom of the pie dough.
- Bake Until Golden: If the filling you’ll be using doesn’t require baking, bake the almond flour pie crust for 12 minutes or until golden, let cool and then add the filling. For a filling that requires baking: Pre-bake (blind bake) the crust for 7 minutes. Remove from the oven, add the filling and return to the oven to finish baking as directed in your recipe.
Notes
Almond Flour: Make sure to use blanched almond flour (blanched almonds that have been processed into a fine flour) and not almond meal (processed whole almonds with their skins on).
Butter: I used dairy-free butter to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular butter instead.
Egg: The egg helps to bind the ingredients together, so definitely do not leave it out.
Erythritol: I used erythritol for a low-carb sweetener, but you can also use another granulated sweetener if you prefer (such as cane sugar, light brown sugar, or granulated monkfruit sweetener). Alternatively, if you prefer a non-sweet pie crust for a savory pie, simply leave out the sweetener.
Freezing: Once baked, you can wrap the pie crust in plastic wrap and freeze it for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Basics
- Method: Baking
- Cuisine: Western
