Description
This Almond Flour Pie Crust recipe offers a gluten-free, flaky, and tender base perfect for both sweet and savory pies. Featuring plant-based butter and a natural gelling agent, it provides a rich, buttery flavor and an easy preparation method that will elevate your baking experience.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups finely ground almond flour
- 1 teaspoon natural gelling agent
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup cold plant-based butter, cubed
- 2 tablespoons cold water
- 1 tablespoon maple syrup (natural)
Instructions
- Prepare Your Ingredients: Measure out almond flour, plant-based butter (chilled), natural gelling agent, cold water, maple syrup (natural), and salt to have everything ready.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, natural gelling agent, and salt. Stir well to ensure even distribution for a consistent crust texture.
- Cut in the Butter: Using a pastry cutter or fingertips, work the cold plant-based butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized pieces.
- Add Liquid Ingredients: Drizzle the maple syrup (natural) and cold water over the mixture. Gently mix with a fork just until the dough begins to come together, taking care not to overwork it.
- Chill the Dough: Form the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes to firm up.
- Roll Out and Shape: Place the chilled dough between two parchment paper sheets and roll to the desired thickness. Transfer to a pie dish, press gently into the corners, and trim the edges.
- Blind Bake or Fill and Bake: For a crisp base, prick the crust with a fork, bake at 350°F (175°C) for 12-15 minutes using pie weights. Otherwise, fill it and bake according to your pie recipe instructions.
Notes
- Keep butter and water cold to ensure a flaky crust.
- Do not overmix the dough to maintain tenderness.
- Use parchment paper when rolling to prevent sticking and ease transfer.
- Adjust water quantity based on almond flour absorbency for perfect dough consistency.
- Use pie weights during blind baking to prevent bubbling and uneven rising.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (for blind baking)
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 slice (1/8th of pie crust)
- Calories: 180
- Sugar: 2g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: almond flour, gluten free, pie crust, plant-based, buttery, flaky, vegan, natural gelling agent
