Almond Flour Pie Crust for Savory or Sweet Pies: (GF, Keto)
Homemade almond flour pie crust, ready for your delicious gluten-free quiches, cheesecakes, or fruit pies. Easy pie base recipe that you can bake in under 15 minutes.
Equipment
9-inch pie baking dish (22cm) 1.5 inches or 4cm high is ideal
large mixing bowl
Wooden or silicone spoon or spatula
Fork
Flat-bottomed glass to press in the dough evenly
Oven
Ingredients
- 2¼ cups fine almond flour
- ½ teaspoon salt
- 1 large egg
- 4 tablespoons melted unsalted butter or olive oil or coconut oil if you want dairy free
Instructions
- Preheat oven to 340°F (170°C).
- Grease the pie dish with 1 tablespoon of melted butter. It can be rough; just dip the brush in the main bowl.
- Combine almond flour and salt in a large mixing bowl.
- Add the remaining melted butter and egg. Stir until the dough holds together when pressed. Use your hands if needed to mix properly.
- Press and shape firmly into a greased 9-inch pie plate, until the pie filling completely coats the inside of the pie dish inscluding the sides.
- Refrigerate 10–15 minutes.
- Use a fork to poke small holes in the bottom.
- Bake for 12 minutes until lightly golden. It should not look fully baked yet, unless you are using a no-bake filling. If you are, then bake for 18 minutes in total, until the pie crust is fully baked through. For example, for a no-bake cheesecake.
- Cool slightly before adding filling. If adding egg-based or cream-based filling, let the pie crust cool completely. Hot pie crust might separate the eggs and cream.
Notes
The nutrition information is based on using butter, saturted fat and cholesterol would be lower if using olive oil instead.
Nutrition
Calories: 190kcalCarbohydrates: 5gProtein: 6gFat: 16gSaturated Fat: 3gCholesterol: 30mgFiber: 3gSugar: 1g
Tried this recipe?Let me know how it was in the comments below.