Almond Flour Pie Crust
Our classic pie crust is a must-have recipe for anyone who loves to bake. We use this crust for all our pie-making adventures. The flavor is versatile enough for fresh fruit pies, pudding pies, pumpkin pies, or even cheesecake.
15 minutes
10 minutes to 15 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 319 |
| Fat: | 29 g |
| Carbohydrates: | 8 g |
| Protein: | 7 g |
| Calculated per serving. | |
Serves: 8
Serves: 8
Ingredients
- 2.5 cup 2.5 cup 2.5 cup Almond Meal/Flour
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 1/2 tsp 1/2 tsp 1/2 tsp Baking Soda
- 1/2 cup 1/2 cup 1/2 cup Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced]
- 2 Tbsp 2 Tbsp 2 Tbsp Maple Syrup, Pure
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 325°F.
- In a medium sized bowl, combine dry ingredients.
- In a small bowl, combine wet ingredients (make sure to melt the palm shortening before mixing it into the batter, about 40 seconds in the microwave does the trick).
- Stir wet ingredients into dry.
- Pat the dough into a 9-inch glass pie dish, and bake for 10–15 minutes, or until golden.
- Remove from oven to cool.
Notes
Shaping the pie crust takes a little finesse. It takes about 10 minutes to smooth out the perfect pie crust; you want to create an even, thin layer. We will often use freshly ground pecans in place of almond for our pies. The warm flavor of a pecan pie crust is the perfect complement to a pumpkin pie. For this, substitute pecan meal for almond meal in equal amounts.
Add a Note
My Notes:
About This Recipe
Coconut Free Dairy Free Egg Free FODMAP Free Nightshade Free Pescetarian Pies Shellfish FreeNever Miss a Bite
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I think the ratios might be a bit off in this recipe. I followed it to the letter (from your cookbook – which I love BTW!), and it came out very wet. When baked, it just sunk to the bottom of my pie plate in a goopy mess. In your book it says 2 tbsp of vanilla extract vs 1 tsp on the website, but I’m not sure it would have made a huge difference anyway to the texture of my first attempt. Too bad 🙁
@LaraGaudry, I would think 2Tbsp vs 1 tps would make a huge difference in the constistency & final product of the crust. Still new to using almond flour myself so not as comfortable with the science of it like I am with ap flour. I can say that I followed the recipe as is above and it turned out perfectly.
There is a discrepancy from the website and the book regarding the amount of vanilla. I thought 2 tablespoons of vanilla sounded like a lot as I was working from the book so I checked the website and saw one teaspoon of vanilla. I made it with one teaspoon and it turned out fabulous. The crust was pretty thick with a 9 inch pie plate. I wouldn’t be afraid to stretch this recipe to a 10 inch pie if necessary. I’m looking forward to trying it with pecans soon. Thanks guys!
Was wonderful. I did not have palm oil shortening but used coconut oil instead and it worked wonderfully.
The trick for using almond flour in baking is to pack it very well into a measuring cup. Use an individual measuring cup (instead of a larger multi-cup measure), if you can, pack it down with a spoon, then add more and pack it again. If you don’t do this, your recipes won’t absorb as much liquid as they should, and you will get soggy results.