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almond flour blind baked pie crust from Cleveland cooking

Easy No-Stick Almond Flour Pie Crust Recipe

Author: Dan Harper
256kcal
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Prep 20 minutes
Cook 20 minutes
Total 40 minutes
This easy, no-stick almond flour pie crust recipe uses a simple parchment paper trick to roll out perfectly every time. A versatile, buttery, and gluten-free crust for all your sweet or savory pies!
Servings 8 servings
Course Dessert, Main Course
Cuisine American

Ingredients

  • 2 ½ cups of almond flour
  • 4 tablespoons of melted butter
  • 1 egg
  • ⅓ cup of sugar if making a sweet crust. Omit if using for a savory crust.

Equipment

  • 1 pie tin

Method

  1. Using a stand mixer, hand mixer, or a spoon, combine all ingredients in a bowl.
  2. Place the dough between 2 pieces of parchment paper.
  3. Roll out the dough to about 1/4 inch thickness
  4. Peel off the top layer of parchment.
  5. Using the parchment, carefully place the crust into the pie tin. The parchment should be between the crust and the pie tin.
  6. Patch any holes or cracks. Then crimp the edges.
  7. Using a pair of scissors, trim off the excess parchment.
  8. Use foil or a pie crust protector if the edges get too brown when cooking.
  9. If blind baking, bake at 350 degrees F for 10-12 minutes.
  10. For a complete bake, bake for 23-25 minutes.
  11. Nutrition information is for a savory crust.

Nutrition

Serving8servingsCalories256kcalCarbohydrates7gProtein8gFat24gSaturated Fat5gPolyunsaturated Fat0.3gMonounsaturated Fat2gTrans Fat0.2gCholesterol36mgSodium53mgPotassium9mgFiber4gSugar1gVitamin A205IUCalcium78mgIron1mg

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