Appetizer

Almond Flour Pie Crust Recipe

Rating 5.0
| 0
ingredients
11
steps
7
time
15m
This almond flour pie crust is an excellent option for a gluten-free pie crust. With options to make it sweet or savory, it is perfect for all varieties of pies.
time
15m
ingredients
11
yield
8 servings
Servings:
8
For the Sweet Pie Crust
2 1/2 cup(s)
blanched almond flour (see notes)
1 tblsp
stevia or sweetener of your choice
1/4 cup(s)
melted butter
2
eggs
1 tblsp
butter, for brushing
For the Savory Pie Crust
2 1/2 cup(s)
blanched almond flour (see notes)
1 tsp
salt
1 tblsp
oregano
1/4 cup(s)
melted butter
2
eggs
1 tblsp
butter, for greasing
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Step 1
Preheat the oven to 350°F. Measure and prep all ingredients.
Step 2
In a mixing bowl, combine almond flour, stevia (for the sweet crust) or salt and oregano (for the savory crust).
Step 3
Whisk the eggs in a small bowl. Mix in 4/5th of the eggs to the almond flour mixture and reserve the remaining 1/5th for later.
Step 4
Stir in the melted butter and egg and mix until well combined.
Step 5
Grease the bottom of a 9-inch round pie pan with butter. Press the dough into the bottom and up the sides of the pie pan. Crimp the edges.
Step 6
Brush the pie crust with the reserved egg. Bake at 350°F for 10-12 minutes until lightly golden.
Step 7
Fill your pie crust with your favorite filling and enjoy!

Notes:

  • If you have difficulty finding blanched almond flour or if it is too expensive, you can make it at home by following the recipe below.

    1. Add two cups of almonds into a pot of boiling water for 1 minute.
    2. Turn off the heat and set it aside to cool, about 30 minutes.
    3. Peel the skin from the almonds and let the almonds dry.
    4. Add the peeled almonds to a food processor and process for 2-3 minutes until soft and grain-like. 

Nutrition Per Serving
View All
CALORIES
569
FAT
51.4 g
PROTEIN
18.5 g
CARBS
15.3 g
Tiffany La Forge
Tiffany La Forge is a professional chef, cookbook author, and food writer who graduated from The Institute of Culinary Education in New York City. She runs the seasonal food blog, Parsnips and Pastries, and is author of The Modern Cast Iron Cookbook.

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