Are you tired of missing out on delicious pies because of your low-carb lifestyle? Prepare to be amazed by this revolutionary almond flour pie crust that will transform your baking experience! With just a few simple ingredients, you can create a crispy, golden, and absolutely mouthwatering pie crust that's not only low-carb but also incredibly easy to make. Whether you're a keto enthusiast, gluten-free baker, or just looking to cut down on carbs, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Low Carb
Serves: 1 pie crust
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 1 large egg
- 1/4 teaspoon salt
- 2 tablespoons erythritol (optional)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the pie crust will bake evenly and achieve a nice golden color.
- In a medium mixing bowl, combine 1 1/2 cups of almond flour and 1/4 teaspoon of salt. Stir them together until well mixed.
- If you are using erythritol for sweetness, add 2 tablespoons to the almond flour mixture and mix thoroughly. This step is optional based on your taste preference.
- In a separate bowl, melt 1/4 cup of butter in the microwave or on the stovetop. Allow it to cool slightly before adding it to the mixture.
- Crack 1 large egg into the bowl with the melted butter, and whisk them together until well combined.
- Pour the butter and egg mixture into the bowl with the almond flour. Use a spatula or your hands to mix everything together until a dough forms. The dough should be slightly sticky but manageable.
- Lightly grease a 9-inch pie pan with cooking spray or a little extra melted butter to prevent sticking.
- Transfer the dough to the prepared pie pan. Using your fingers, press the dough evenly across the bottom and up the sides of the pan. Make sure to create a consistent thickness throughout.
- Use a fork to poke small holes in the bottom of the crust. This will help prevent bubbling during baking.
- Place the pie crust in the preheated oven and bake for 10-15 minutes, or until the edges are lightly golden brown. Keep an eye on it to avoid over-baking.
- Once baked, remove the pie crust from the oven and allow it to cool for a few minutes before filling it with your desired low-carb filling.
Tips
- Temperature Matters: Ensure your butter is slightly cooled before mixing to prevent scrambling the egg and maintain the right dough consistency.
- Texture Trick: If the dough feels too dry, add a tiny bit more melted butter. If it's too wet, sprinkle in a little extra almond flour.
- Even Distribution: Use the back of a spoon or your fingers to press the crust evenly, ensuring a uniform thickness for consistent baking.
- Prevent Burning: Keep a close eye on the crust while baking, as almond flour can brown quickly. If the edges start to darken too fast, cover them with aluminum foil.
- Cooling is Crucial: Allow the crust to cool completely before adding your filling to prevent soggy bottoms and maintain its crisp texture.
- Storage Tip: This crust can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days before using.
- Versatility Bonus: This crust works perfectly with both sweet and savory fillings, making it an incredibly adaptable recipe for any meal or occasion!
Nutrition Facts
Calories: 164kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
