Description
This homemade almond flour pie crust is both simple and delicious, perfect for sweet or savory fillings.
Ingredients
Scale
- 3 cups blanched almond flour
- 1/4 cup dairy-free butter, melted
- 1 egg
- 3 tablespoons erythritol (or leave out the sweetener for a savory pie crust)
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350F and grease an 8 or 9-inch pie pan.
- In a bowl, combine the almond flour, erythritol, and salt. Mix lightly to distribute the ingredients evenly.
- Add the egg and melted butter. Mix until everything is well combined and a dough forms.
- Transfer the dough to an 8 or 9-inch pie pan.
- Press and spread the dough evenly across the bottom and up the sides of the pan using your hands. You can also use a rolling pin, the bottom of a glass, or a measuring cup to help smooth and shape it. Press firmly and shape the edges as desired.
- Use a fork to prick the bottom of the pie dough.
- If the filling you’ll be using doesn’t require baking, bake the almond flour pie crust for 12 minutes or until golden, let cool, and then add the filling. For a filling that requires baking: Pre-bake (blind bake) the crust for 7 minutes. Remove from the oven, add the filling, and return to the oven to finish baking as directed in your recipe.
Notes
- This pie crust can be used as a base for both sweet and savory pies.
- Adjust the sweetness according to the type of filling you choose.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 28mg