Print

Healthy Pie Crust

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This healthy pie crust is tender, versatile, and easy to work with. Made with almond flour and non-dairy milk, it’s perfect for sweet or savory pies, quiches, and tarts.

Ingredients

  • 1 ½ cups (140 grams) almond flour
  • ¾ cup (94 grams) all purpose flour, wholewheat flour, or gluten-free all purpose flour containing xanthan gum
  • ½ teaspoon salt
  • 7 to 8 tablespoons unsweetened, unflavoured non-dairy milk
  • 2 tablespoons unrefined cane sugar or white sugar

Instructions

  1. In a mixing bowl, whisk together the almond flour, flour of choice, salt, and sugar.
  2. Gradually add the non-dairy milk while stirring. Continue adding just enough milk until the dough becomes clumpy and holds together when squeezed in your hand. Form into a ball.
  3. Either roll out the dough on a lightly floured surface or press it directly into a pie, tart, or quiche dish with your hands.
  4. If rolling out, roll the pastry to 2 to 3 inches larger than the baking dish, adding flour as needed to prevent sticking.
  5. Carefully transfer the dough into the dish by loosely wrapping it around a rolling pin. Gently press it into place and trim or crimp the edges.
  6. Use a fork to pierce holes evenly across the bottom of the crust.
  7. To blind-bake, preheat the oven to 350°F (175°C) with a baking tray inside.
  8. Line the crust with crumpled parchment paper and fill with baking beans, dried beans, or rice.
  9. Place the pie dish on the preheated tray and bake for 10 minutes until the edges begin to dry and lightly color.
  10. Remove the parchment and weights, then bake for another 2 minutes until the bottom looks dry.
  11. For a fully baked crust, continue baking for an additional 15 minutes until the crust is light golden brown.

Notes

  • This crust works well for both sweet and savory recipes.
  • Wholewheat flour adds extra fiber and a nuttier flavor.
  • Store baked crust covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • The dough can be frozen for up to 2 months before baking.

Nutrition

Find it online: https://yumfamilyrecipes.com/healthy-pie-crust/