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Almond Flour Pie Crust

Almond Flour Pie Crust

  • Author: Jonathan
  • Total Time: 45 minutes
  • Yield: 1 9-inch pie crust 1x
  • Diet: Gluten Free

Description

A simple and flaky Almond Flour Pie Crust recipe made with wholesome, natural ingredients. This gluten-free crust delivers a nutty flavor and tender texture, perfect for both sweet and savory pies. It uses almond flour, coconut oil, apple cider vinegar, and a natural gelling agent for an easy, versatile, and delicious pie base.

Ingredients

Scale

Pie Crust Ingredients

  • 1 ½ cups almond flour
  • ¼ cup coconut oil, chilled
  • 1 tsp apple cider vinegar
  • 1 tsp natural gelling agent
  • ½ tsp sea salt
  • 2–3 tbsp cold water

Instructions

  1. Prepare Your Work Area: Gather all ingredients and measure them precisely. Chill your coconut oil beforehand to ensure it is firm but workable. This prepares you for smooth mixing and achieving a flaky texture.
  2. Mix Dry Ingredients: In a large bowl, combine almond flour, the natural gelling agent, and sea salt. Whisk gently to blend the flavors evenly throughout the flour base.
  3. Cut in Coconut Oil: Add chilled coconut oil to the dry ingredients. Using a pastry cutter or your fingers, gently press and mix the coconut oil into the almond flour until the mixture resembles coarse crumbs.
  4. Add Apple Cider Vinegar and Cold Water: Pour in apple cider vinegar and a splash of cold water. Stir the mixture just until the dough comes together, avoiding overworking it to keep the crust tender.
  5. Shape and Chill the Dough: Form the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes. Chilling helps relax the flour and solidify the coconut oil for easier rolling.
  6. Roll Out and Fit into Your Pie Dish: Place the chilled dough between two sheets of parchment paper. Roll out gently to your desired thickness, then transfer and fit it into your pie dish, trimming any excess.
  7. Pre-Bake or Fill as Desired: Depending on your recipe, you can blind bake the crust or add your filling and bake according to your pie instructions.

Notes

  • Use cold ingredients to prevent the crust from becoming oily or mushy.
  • Do not overmix to maintain flakiness and avoid a dense texture.
  • Chill the dough well before rolling to ensure it holds shape and bakes evenly.
  • Roll the dough between parchment paper to avoid stickiness and breaks.
  • Add water carefully to keep the dough moist but not wet.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (if pre-baking)
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 slice (1/8 of crust)
  • Calories: 180
  • Sugar: 1g
  • Sodium: 120mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Almond flour crust, gluten-free pie crust, coconut oil pie crust, flaky pie base, plant-based pie crust

Find it online: https://familycookspot.com/almond-flour-pie-crust/