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Almond Flour Crust

10 mins

2 Single Crusts

Recipe you are creating:

Almond Flour Crust

Almond flour is a fantastic alternative to traditional wheat flour when making pie crusts. Not only does it provide a delicious nutty flavor to your crust, but it also offers a variety of health benefits. Almond flour is naturally gluten-free, making it a great option for those with gluten sensibilities or celiac disease. Also, almond flour is high in healthy fats, protein, and fiber, which can help you feel satisfied with smaller portions.

Using almond flour in your pie crust can also result in a wonderfully crispy and crumbly texture that complements sweet and savory fillings. Since almond flour is more dense than traditional flour, it can help hold the shape of your crust better, resulting in a beautifully golden and flaky crust. Give it a try with our almond flour-based pie dough recipe!

Recipe Ingredients:

  • 1 1/8 cups almond flour

  • 2 2/3 cups all-purpose flour

  • 3/4 teaspoon salt

  • 1 1/2 cups cold unsalted butter

  • 1/3 cup to 3/4 ice water

Recipe Directions:

  1. Combine the almond flour, all-purpose flour, and salt in a mixing bowl.

  2. Toss the butter in the flour then cut it in using a pastry blender. The butter should be well mixed in, but not smooth.

  3. Sprinkle about 4 tablespoons of the ice water over the flour mixture and toss until it comes together in a soft ball.

  4. Place between wax or parchment paper and roll it in to a round the size of your pie pan.

  5. Place the dough and pie pan in refrigerator and chill for one hour or until firm.

  6. Remove the wax or parchment paper and carefully invert the crust over the top of your chilled pie pan.

  7. Gently press the dough into the pan and form a border trim around the top edge of the pie pan.

  8. Prebake the crust in a 350 degree oven for 18 minutes or until lightly browned.

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted

  • Oil = Either Olive oil or Vegetable oil unless otherwise noted

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