Are you tired of bland, crumbly gluten-free pie crusts that fall apart faster than your diet resolutions? Get ready to transform your baking game with this mind-blowing Almond Flour Pie Crust that's not just gluten-free, but incredibly delicious and surprisingly easy to make! Whether you're a health-conscious foodie, someone with gluten sensitivities, or just looking to try something new, this recipe will become your secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil or butter
- 1/4 tsp salt
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your pie crust cooks evenly and achieves a golden-brown color.
- In a mixing bowl, combine 1 1/2 cups of almond flour and 1/4 teaspoon of salt. Stir the ingredients together until they are well mixed. Almond flour is the base of your crust, providing a nutty flavor and gluten-free texture.
- In a small saucepan, melt 1/4 cup of coconut oil or butter over low heat. If using coconut oil, make sure it is fully melted but not too hot. If using butter, melt it gently to avoid browning.
- Once melted, let the coconut oil or butter cool slightly, then add it to the almond flour mixture. Stir to combine until the mixture resembles coarse crumbs.
- Crack 1 egg into the mixture and mix until a dough forms. The egg acts as a binding agent, helping the crust hold together.
- Once the dough is formed, use your hands to knead it gently in the bowl until it is smooth and cohesive. Be careful not to over-knead.
- Lightly grease a 9-inch pie pan with a bit of coconut oil or butter to prevent sticking. Transfer the dough to the pie pan.
- Press the dough evenly into the bottom and up the sides of the pie pan. Use your fingers to ensure an even thickness. You can also use a fork to poke holes in the bottom of the crust, which helps prevent bubbling during baking.
- Place the pie crust in the preheated oven and bake for 10 minutes, or until the edges are lightly golden. Keep an eye on it to avoid over-baking.
- Once baked, remove the pie crust from the oven and let it cool before filling it with your desired pie filling. Enjoy your gluten-free almond flour pie crust!
Tips
- Temperature Matters: Ensure your coconut oil or butter is melted but not scorching hot to maintain the right dough consistency.
- Don't Overwork the Dough: Gently knead the mixture just until it comes together. Overworking can make the crust tough and dense.
- Uniform Thickness is Key: When pressing the dough into the pie pan, use consistent pressure to create an even crust that bakes uniformly.
- Chill for Extra Stability: For an even firmer crust, you can refrigerate the dough for 15-20 minutes before pressing it into the pan.
- Versatile Option: This crust works beautifully with both sweet and savory pie fillings, making it a go-to recipe for multiple dishes.
- Storage Tip: If not using immediately, you can pre-bake the crust and store it covered in the refrigerator for 2-3 days.
Nutrition Facts
Calories: 330kcal
Carbohydrates: 9g
Protein: 12g
Fat: 30g
Saturated Fat: 8g
Cholesterol: 50mg
