Ingredients

The following ingredients have 4 Servings
  • 2 ½ cups almond flour
  • ¼ cup sugar ((omit for savory crust))
  • ¼ teaspoon salt
  • 4 tablespoon unsalted butter, melted ((replace with ghee or coconut oil for dairy free))
  • 1 egg, (lightly beaten)

Instruction

  • Preheat oven to 350°F. Combine almond flour, sugar, and salt in a bowl. Add melted butter and lightly beaten egg. Stir until all the ingredients are moistened and dough sticks together.
  • Press down and spread evenly your fingers on the bottom and up the sides. Take a small measuring cup and press down firmly on the bottom, smoothing evenly. If making a fluted edge, press the crust up the sides until it goes over the top of the pie plate.
  • Use your thumb and forefinger to flute the edges in a decorative design. Prick the bottom of the crust several times to prevent the crust from bubbling up while baking. 
  • If pouring in a filing to bake, first par bake the crust for 10-12 minutes before filling. For a fully baked crust, bake for 22-25 minutes, or until lightly golden brown. Almond flour pie crust edges brown quickly, so use a pie shield or cover edges with foil. TIP: If edges are becoming too brown before the bottom crust finishes baking, move the pie to the lower rack and cover edges with another layer of foil.
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