I have experimented with pie crusts for sweet pies quite a few times. I think this one is the best so far. Made with almond flour, the crust turns out similar to a shortbread crust. When rolled as thin as possible, the crust turns out perfectly. Working with almond flour crusts is a little bit tricky as it has a tendency to burn quickly, so extra care must be taken when baking off the crust. In any event, I will use this crust recipe when I make sweet treats from now on.
Ingredients
2-1/2 cups almond flour
1/8 cup baking powder
1/2 tsp. salt
1/2 cup granulated Swerve
1-1/2 tsp. Swerve brown sugar
1-1/2 cups butter-flavored shortening
1 egg
1/4 cup ice-cold water
1-1/2 tsp. vanilla extract
Instructions
In the bowl of a mixer, combine the almond flour, baking powder, salt, Swerve granulated and brown sugars, butter-flavored shortening and egg. Mix until thoroughly combined.
Add ice water and vanilla extract. Stir to combine. Turn out the dough onto a piece of plastic wrap and form it into a ball. Wrap in the plastic wrap and place in the refrigerator. Allow to chill for several hours.
Remove from the refrigerator. Roll the crust into a circle. Place the dough in the pie pan and press up over the edge. At this point, you can flute the edge to make it aesthetically pleasing if you want to do that. Poke the crust with a fork all over the bottom of the pie crust to keep it from bubbling up while baking.
Place the crust in the oven and bake for 10-12 minutes. After you bake the crust, you can fill it with whatever filling that fits your occasion. If you are baking a hot pie, place some aluminum foil or an edge protector around the rim of the pie to keep it from burning.
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