Why You’ll Love Healthy Pie Crust Recipe
This crust is easy to prepare and doesn’t require butter, oil, or shortening. Because there is no solid fat in the dough, it is more forgiving than traditional pastry and can be handled without worry.
It works well for both sweet and savory recipes, depending on how you fill it. The almond flour gives it a soft, slightly nutty flavor, while the flour helps it hold together and roll out nicely.
It is also flexible. You can make it with all-purpose flour, whole wheat flour, or a gluten-free all-purpose blend that contains xanthan gum.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups almond flour
¾ cup all-purpose flour, whole wheat flour, or gluten-free all-purpose flour containing xanthan gum
½ teaspoon salt
7 to 8 tablespoons unsweetened, unflavored non-dairy milk of choice
2 tablespoons unrefined cane sugar or white sugar
Directions
Add the almond flour, flour, and salt to a mixing bowl. Whisk well to combine.
Gradually add the non-dairy milk while stirring. You may not need all of it, or you may need a tiny bit more. Once the mixture starts to look clumpy, use a clean hand to bring it together. The dough should hold its shape when squeezed, feel supple, and be easy to roll.
Form the dough into a ball. You can either roll it out with a rolling pin or press it directly into your pie, quiche, or tart dish with your hands.
To roll it out, transfer the dough to a clean, well-floured surface. Roll it until it is about 2 to 3 inches larger than your dish, sprinkling with flour as needed to prevent sticking.
Carefully lift the dough by partially rolling it around the rolling pin, then lower it into the dish. Gently press it into place, trim the edges with a sharp knife, or crimp the edges if using a pie dish.
Pierce small holes evenly over the bottom of the crust with a fork.
To blind-bake, preheat the oven to 350°F (175°C) with a metal baking sheet or tray inside. Line the crust with parchment paper, then fill it with baking beans, dried beans, or dried rice.
Place the dish on the preheated tray and bake for 10 minutes, or until the edges look dry and just begin to show a little color.
Remove the crust from the oven and carefully lift out the parchment paper with the beans or rice. Return the crust to the oven for a couple more minutes, until the bottom looks dry.
To fully bake the crust, follow the blind-baking steps, then return it to the oven after removing the parchment and weights. Bake for about 15 minutes, or until the bottom and sides are light golden brown.
Servings and timing
This recipe makes 8 servings.
Preparation time: 20 minutes
Cooking time: 10 minutes for blind-baking, or about 25 minutes total for fully baking
Total time: 30 minutes for a partially baked crust, or about 45 minutes for a fully baked crust
Variations
For a savory crust, leave out the sugar or reduce it to just a small pinch. This works especially well for quiches, vegetable tarts, and savory pies.
For a slightly sweeter crust, keep the sugar as written and add a small splash of vanilla extract to the dough.
For a whole grain version, use whole wheat flour instead of all-purpose flour. The crust will have a deeper flavor and slightly heartier texture.
For a gluten-free version, use a gluten-free all-purpose flour blend that contains xanthan gum. This helps the dough hold together better.
For extra flavor, add a pinch of cinnamon for sweet pies or a pinch of dried herbs for savory recipes.
Storage/Reheating
Store unbaked dough wrapped tightly in the refrigerator for up to 2 days. Let it sit at room temperature for a few minutes before rolling if it feels too firm.
A baked crust can be stored covered at room temperature for 1 day or in the refrigerator for up to 4 days.
To freeze, wrap the unbaked or baked crust well and freeze for up to 2 months. Thaw in the refrigerator before using.
To reheat a baked crust, place it in a 325°F oven for 5 to 8 minutes, or until warmed and slightly crisp again.
FAQs
Can I make this pie crust gluten-free?
Yes. Use a gluten-free all-purpose flour blend that contains xanthan gum so the dough holds together properly.
Can I use regular dairy milk?
Yes. Although the recipe uses non-dairy milk, regular milk can also work if you do not need the crust to be dairy-free.
Can I leave out the sugar?
Yes. For savory recipes, you can leave out the sugar or reduce it to a small pinch.
Does this crust work for sweet pies?
Yes. It works well for fruit pies, cream pies, custard pies, and tarts.
Does this crust work for savory pies?
Yes. It is a good option for quiche, vegetable tarts, pot pies, and savory galettes.
Do I need to chill the dough?
No. Since this crust does not contain solid fat, chilling is not required before rolling or pressing it into the dish.
Can I press the dough into the pan instead of rolling it?
Yes. This dough can be pressed directly into the pan with your hands, which makes it very easy to work with.
Why is my dough too dry?
It may need a little more milk. Add a small amount at a time until the dough holds together when squeezed.
Why is my dough sticky?
Too much milk may have been added. Sprinkle in a little extra flour until the dough becomes easier to handle.
Should I blind-bake this crust?
Blind-baking is best when using a wet filling or when the filling needs less baking time than the crust. Fully bake it for no-bake fillings.
Conclusion
This healthy pie crust is a simple, flexible base for sweet and savory recipes. Made with almond flour, flour, salt, milk, and a little sugar, it comes together easily and can be rolled or pressed into the pan. Whether you blind-bake it or fully bake it, it’s a reliable crust for pies, tarts, and quiches.
