An almond flour pie crust recipe, perfect for many kinds of pies! If you’re looking for a gluten-free pie crust that tastes like the real deal, this is the best one!
Ingredients
- 1/4 cup butter
- 1 1/2 cups almond flour
- 1/4 cup arrowroot
- 3 tablespoon psyllium husk
- 1/4 teaspoon sea salt
- 1 egg white
- 1 tablespoon honey
Instructions
- Cut butter into small chunks and freeze. Also, put a standard-sized 9-inch pie plate in the freezer to chill. Freeze both for at least 30 minutes. If using a deep-dish pie plate, double the recipe and use ¾ of the dough.
- In a food processor bowl, add almond flour, arrowroot, psyllium husk, and sea salt. Pulse to combine dry ingredients.
- Add chilled butter to the food processor, and pulse until the mixture looks like cornmeal. The butter needs to be very finely chopped, but not to the point where it is melted or becomes smooth.
- Add the egg white and honey, and pulse until the mixture begins to form a ball.
- Put the dough between two large sheets of parchment paper, and roll out to a disk the size of your pie plate, or slightly larger. Place the dough in the freezer for an hour.
- Remove the top layer of parchment, and very carefully invert it over the pie plate. Allow the pie crust to settle on its own into the pie plate. Once it starts to settle, use slightly wet hands to fix the cracks and to form an edge around the pie plate.
- If using this pie crust with a cold filling, like pudding or fresh strawberries, bake the crust for 13-15 minutes, until it’s lightly golden brown.
- If baking a fruit pie, first prebake the crust for 8 minutes prior to filling. Use a silicone pie shield to cover the edges of the pie crust to protect it from over-browning. This is especially important for pies that bake a long time, like apples or pumpkins.
Recipe Notes
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 10
*Almond flour browns and burns much faster than wheat crust. It’s important to use a pie shield if baking this pie for more than 18 minutes, as with a pumpkin or apple pie. Silicone pie shields are safe to use in the Sharp Superheated Steam Countertop Oven but do not use foil as a substitute. This crust should not be baked at above 350 degrees. If using for a pie like an apple pie, bake at a lower temperature, and increase the baking time. until the filling is done.
Almond Flour Pie Crust Recipe
Almond Flour Pie Crust Recipe
- 1/4 cup butter
- 1- 1/2 cups almond flour
- 1/4 cup arrowroot
- 3 tbsp psyllium husk
- 1/4 tsp sea salt
- 1 egg white
- 1 tbsp honey
- Cut butter into small chunks and freeze. Also, put a standard-sized 9-inch pie plate in the freezer to chill. Freeze both for at least 30 minutes. If using a deep-dish pie plate, double the recipe and use ¾ of the dough.
- In a food processor bowl, add almond flour, arrowroot, psyllium husk, and sea salt. Pulse to combine dry ingredients.
- Add chilled butter to the food processor, and pulse until the mixture looks like cornmeal. The butter needs to be very finely chopped, but not to the point where it is melted or becomes smooth.
- Add the egg white and honey, and pulse until the mixture begins to form a ball.
- Put the dough between two large sheets of parchment paper, and roll out to a disk the size of your pie plate, or slightly larger. Place the dough in the freezer for an hour.
- Remove the top layer of parchment, and very carefully invert it over the pie plate. Allow the pie crust to settle on its own into the pie plate. Once it starts to settle, use slightly wet hands to fix the cracks and to form an edge around the pie plate.
- If using this pie crust with a cold filling, like pudding or fresh strawberries, bake the crust for 13-15 minutes, until it’s lightly golden brown.
- If baking a fruit pie, first prebake the crust for 8 minutes prior to filling. Use a silicone pie shield to cover the edges of the pie crust to protect it from over-browning. This is especially important for pies that bake a long time, like apples or pumpkins.
*Almond flour browns and burns much faster than wheat crust. It’s important to use a pie shield if baking this pie for more than 18 minutes, as with a pumpkin or apple pie. Silicone pie shields are safe to use in the Sharp Superheated Steam Countertop Oven but do not use foil as a substitute. This crust should not be baked at above 350 degrees. If using for a pie like an apple pie, bake at a lower temperature, and increase the baking time. until the filling is done.
