|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 4g||13%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When it comes to baking, it can be challenging to find gluten-free alternatives for your favorite recipes. This almond flour pie crust is an excellent choice when you need a gluten-free option when making pies. The recipe is entirely grain-free because almond flour isn't a type of milled flour, rather it is simply finely ground almonds.
Since an almond flour pie crust doesn't contain any gluten, it cannot be rolled and shaped in the same ways as a traditional flour-based pastry crust. This crust is simply pressed into the pan, similar to a graham cracker crust. If you want to decorate the rim of the pie crust, using a fork and pressing it into the top edge works best.
2 cups blanched almond flour (not almond meal)
1/4 teaspoon salt
2 tablespoons melted coconut oil
1 large egg
Gather the ingredients. Preheat the oven to 350 F.
In a large bowl, combine the almond flour with the salt.
Add the melted coconut oil and egg. Stir to combine.
Spoon the pie crust dough into a 9-inch pie pan.
Evenly press the dough into the bottom and up the sides of the pan.
Using a fork, press indentations into the top edge of the pie crust for decoration.
Bake in the preheated oven for 8 to 12 minutes, or until lightly golden brown.
Cool completely before adding any pie filling of your choice.
How to Use
Almond Flour vs. Almond Meal
Both almond flour and almond meal are made from ground almonds, but there are two subtle differences of note. Almond flour is made from blanched almonds (where the skins have been removed) while almond meal includes almonds with skin, leaving dark flecks. Almond flour is also ground more finely than products labeled almond meal.
Almond flour is readily available in grocery stores in the baking aisle or gluten-free sections. However, it can sometimes be pricey, and making your own almond flour at home is easy. Place whole blanched almonds, about 1/4 cup at a time, in the food processor. Pulse until a flour-like consistency is achieved. Use a sifter to separate any larger pieces that remain and repeat until all of the almonds are transformed into flour. Whether store-bought or homemade, almond flour should be stored in an airtight container in the refrigerator.