Buttery, flaky and super simple to make, my brand new 4-ingredient almond flour pie crust was made for your delectable dessert baking enjoyment, y'all. Superfine almond flour, melted salted butter, GF real vanilla extract and sugar stir together in seconds. Then, a quick press into a pie pan followed by a few fork scores make the crust an oven-ready masterpiece. The perfect keeper for your favorite pie recipes, this pie crust yields a surprising 'normal' taste and texture that makes your grain or gluten free diet all that more easy and awesome. Yep and yay...
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Some Food Things are Just Sacred. Yep.
My 10-year gluten free diet lifestyle anniversary is just a few days away. And, the approaching life-changing memorial got me thinking of how my former gluten-eating self used to take food things for granted.
Before I went gluten free, breads and baked goods were super cheap and easy to come by. In fact, they were everywhere from the corner convenience stores to the largest grocery stores. Yep.
And the local New Orleans-area pastries, y'all. From bread puddings to king cakes to hand pies, I had it ALL at my fingertips!
Well, those days are long, long over. And, since I live a lot farther from the city than I used to, finding gluten free desserts that are actually edible in my town is no easy feat. So while I consider myself more of a savory home cook, from time to time I do like to whip up a tasty gluten free dessert treat for us.
This time, I wanted pie. And, I knew what filling I wanted. But, I had no idea how I was going to pull off the crust. So, I took a peek at my gluten free sweet potato cheesecake with praline topping that I absolutely love. And, I adapted the crust to create this all new 4-ingredient almond flour pie crust.
It has a bit more butter than I usually use. But, that was intentional. Yep. I wanted the butter to do its job giving me the buttery taste and flaky texture that I craved. I also used a bit more sugar than normal. However, in my defense the sugar works with the butter to keep the pie crust together, another problem that all too often rears its ugly head in gluten free baking.
Overall, I gave this almond flour pie crust recipe my all without overwhelming myself with too many ingredients. This is honestly one of my easiest recipes, and it's sooo good that I think I'm going to be making pie much, much more often now! Indeed!
How to Make 4-Ingredient Almond Flour Pie Crust
Start the 4-ingredient almond flour pie crust by preheating the oven, and gathering everything you need:
Then pour it all into a bowl:
And stir until well-combined. It should look just like this:
Now, use your hands to press it into a pie pan. Then, use a fork to poke holes around it so that it doesn't bubble while baking:
And then bake for 12 minutes or so, or until it's lightly baked through and lightly browned, especially around the edges.
And that's it, y'all! Your gluten free almond flour pie crust is now ready for your favorite recipe. I created this recipe for a no-bake pie that I'll share with you next, as it's sooo perfect for no or low-baked pies.
It'll stand up to another 5 to 10 minutes of baking. But anything more than that and you'll definitely have to use a pie shield, as the delicate almond flour will definitely burn. You can buy a pie shield from Amazon, the picture below will take you to it (affiliate link):
Or, you can also make your own pie shield out of aluminum foil, just check out this great article from Reynolds Kitchens that tells you how and you'll be an expert in mere minutes.
Use this 4-ingredient almond flour pie crust recipe to share your best homemade pies with those who love and support you and all of your efforts. Much love, and see y'all on the yum side.
4-Ingredient Almond Flour Pie Crust
- Preheat oven to 350 degrees F.
- Pour all ingredients into a large bowl.
- Stir until well-combined. (Mixture will be crumbly).
- Press into an ungreased glass pie pan.
- Use a fork to poke holes all throughout the pie crust to minimize or eliminate bubbles while baking.
- Bake for 12 minutes or until baked through and lightly browned.