A good pie crust is the base of many recipes, from sweet pies to savory supper pies and quiches. If you’re trying to eat healthier or avoid allergens, this almond flour pie crust is a must-try. It uses only five ingredients, all of which are dairy- and gluten-free.
This crust couldn’t be any simpler to make. It comes together in a single bowl and you press it right into the pie pan, so there’s no fear of rolling out fussy dough. Here’s how to make your new favorite pie crust!
Almond Flour Pie Crust Ingredients
- Almond flour
- Granulated sugar
- Salt
- Egg
- Coconut oil
Directions
Step 1: Combine the dry ingredients
Preheat oven to 350°F. In a small bowl, mix the almond flour and salt. Add the sugar if you’d like the pastry to be sweet, and omit for a savory flavor.
Editor’s Tip: You may substitute your preferred sweetener, as long as it’s dry. Simply use the equivalent of two teaspoons granulated sugar.
Step 2: Prep the wet ingredients
Melt the coconut oil. Crack the egg into a small bowl, and beat well with a fork. This will make it easier to incorporate into the dry ingredients and ensures no eggshell will break into the pastry.
Step 3: Mix
Stir the egg and oil into the flour mixture with a fork.
Step 4: Check the texture
The pastry should be moist but still slightly crumbly, like wet sand. When pressed together, it should just hold. If your pastry is drier and crumbles, add a teaspoon of cold water.
Step 5: Press into pan
Dump the pastry mix into a 9-inch pie plate. Press the mixture together to make an even crust along the base of the pan and up the sides.
Step 6: Pierce with fork
Pierce holes in the crust with a fork. This prevents the crust from puffing up when baking.
Step 7: Flute the rim
Using a fork, press the pastry crust around the rim of the pie plate.
Step 8: Bake
Bake until very lightly browned, 8 to 10 minutes. Cool on a wire rack.
Can I make almond flour pie crust ahead of time?
Yes, you can prepare the recipe ahead of time. Work through step seven and then wrap the crust tightly in plastic wrap. Store in the refrigerator overnight, or in the freezer for up to two months. Any longer, and the crust may dry out and become too fragile. You may also freeze the pre-baked crust.
Recipes Using Almond Flour Pie Crust
This almond flour crust may substitute a traditional crust in most recipes that call for a single-crust pastry. In many recipes, the rich flavor of the almonds will complement and enhance the final baked good: think silky pumpkin pie, rich banana cream or most fruit pies. A savory crust is a natural pick for quiche or open-face meat pies.
Almond Flour Pie Crust Tips
Can I swap almond meal for almond flour?
Though both are made from ground almonds, almond flour and almond meal are not interchangeable. This recipe requires almond flour.
Almond flour is finely ground, making a sturdier, denser crumb. It’s substantial enough to use in large ratios, sometimes even replacing wheat or gluten-free flours altogether, as in this recipe.
Almond meal, on the other hand, is a coarser grind that is rich in flavor with a crumbly, soft texture. It’s generally added in smaller quantities alongside finer-grind flours, as it can’t support a baked good on its own.
Is this recipe dairy-free?
Yes, this recipe is dairy-free! Coconut oil replaces the butter of a traditional pastry crust. The crust is not vegan, however, due to the added egg which serves as a binder. Vegans can try this flaky vegan crust.
Should I pre-bake the crust before filling it?
Yes. Pre-baking, also known as blind baking, pie crust is fairly standard even with traditional crust. If you add the filling and bake it all together, the crust will be soggy. Pre-baking makes for a tender, flaky crust that’s fully cooked throughout.
