Easy No-Stick Almond Flour Pie Crust
256kcal
Ingredients
- 2 ½ cups 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.
Method
- Using a stand mixer, hand mixer, or a spoon, combine all ingredients in a bowl.
- Place the dough between 2 pieces of parchment paper.
- Roll out the dough to about ¼ inch thickness
- Peel off the top layer of parchment.
- Using the parchment, carefully place the crust into the pie tin. The parchment should be between the crust and the pie tin.
- Patch any holes or cracks. Then crimp the edges.
- Using a pair of scissors, trim off the excess parchment.
- Use foil or a pie crust protector if the edges get too brown when cooking.
- If blind baking, bake at 350 degrees F for 10-12 minutes.
- For a complete bake, bake for 23-25 minutes.
- Nutrition information is for a savory crust.
Nutrition
Serving8servingsCalories256kcalCarbohydrates7gProtein8gFat24gSaturated Fat5gPolyunsaturated Fat0.3gMonounsaturated Fat2gTrans Fat0.2gCholesterol36mgSodium53mgPotassium9mgFiber4gSugar1gVitamin A205IUCalcium78mgIron1mg
Notes
A simple, buttery almond flour pie crust that works for both sweet and savory dishes. This gluten-free recipe uses a parchment paper method to ensure the dough never sticks to your counter or the pan.