A pie crust is a beautiful thing! It is like a blank canvas filled with wonderful things. If you are on a restrictive diet, sometimes you feel that some things are totally off-limits. With a little experimenting and using alternative ingredients, you can have the foods you love without guilt or adverse reactions. This Almond Flour Pie Crust is one of those experiments that tastes just as good as a crust made with all-purpose flour.
Ingredients
2 1/2 cups almond flour
(optional) 1/2 cup sweetener (any granular sweetener is fine: Swerve, monk fruit, erythritol), only if for a dessert pie; omit for a savory pie
1/2 tsp salt
1/4 cup shortening (can use butter-flavored shortening), measure solid, then melt
1 egg, beaten
(optional) 1 tsp. vanilla extract (omit for a savory pie)
Instructions
Preheat the oven to 350 degrees. Grease the bottom of a pie pan. In the bowl of an electric mixer, combine the dry ingredients. Give it a stir to combine. Add the wet ingredients and mix well until a pasty dough forms. If the dough seems too sticky add a tablespoon of almond flour one at a time until the dough comes together.
Press into the prepared pan. You can flute the edges by pinching the dough together with your thumb and forefinger. Using a fork, poke some holes in the bottom of the pie crust to prevent bubbles while baking.
Bake for 11-12 minutes until the crust is golden brown.
I made two crusts on this day as I was expecting guests and needed a gluten-free dessert. An almond pie crust opens doors to new possibilities for desserts, quiches and other savory pies. Make another batch to make a top crust.
I am keeping this pie crust recipe!