Grain-Free Pie Crust
Ya’ll, this crust is so good and pretty easy to make! It has just four ingredients and comes together in a pinch. Using blanched almond flour plus a little almond butter gives it a perfect, buttery flavor and crumbly texture.
This crust is great for sweet or savory pies. On my previous blog, Helyn’s Kitchen, I had a crust like this but it was just 2 ingredients—almond flour and ground flax. It worked pretty well but over the years, and many trials in the “test kitchen” I found that the addition of the arrowroot and a little almond butter made all the difference. It’s my go-to crust now! I hope you enjoy it as much as we do. xo
For this recipe you will need:
a pastry roller (Trust me, you want one. They’re inexpensive and make the job so much easier!
Ingredients
1½ cups blanched almond flour
½ cup arrowroot starch
3 TBS raw almond butter
1 TBS ground flax seeds + ¼ cup water
Method
Mix the flax and the water together and set aside.
Place the almond flour and arrowroot into a food processor and pulse until well combined.
Add the remaining ingredients and process until the mixture comes together in a ball. It should hold together easily when pinched. If not, add more water, just a little at a time until it does.
Add love! 💗
At this point, you can either roll out the dough between two layers of plastic wrap (or parchment paper), or you can do what I do and simply press the dough into your pie plate. It takes a little effort and muscle when you first start rolling/pressing, but it’s worth the effort! Use one sheet of plastic wrap to do your rolling with my method. The most important tool for this recipe is a handy dandy pastry roller. It makes the job SO much easier. After you’ve worked the dough up the sides with the roller, use your hands and fingers to press it into whatever shape you want for the crimping. I use a mini silicone spatula for this and it works great. (see diagram below)
You can either blind-bake this crust or bake it with a filling. Either way, it won’t let you down. If you blind bake, make sure you poke it with many holes using a fork, or fill it with blind-baking weights as you would any other crust. Enjoy!
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