Mia: Here's the almond flour pie crust. Simple and tasty: Courtesy of Kelsey Rae Dimberg: www.tasteofhome.com/recipes/almond-flour-pie-crust/ Almond Flour Pie Crust Recipe Ingredients: 2 cups almond flour Granulated erythritol equivalent to 2 teaspoons granulated sugar, optional Dash salt 1 large egg, lightly beaten 2 tablespoons coconut oil, melted Directions: Step 1: Combine the dry ingredients Preheat oven to 350°F. In a small bowl, mix the almond flour and salt. Add the sugar substitute if you’d like the pastry to be sweet, and omit for a savory flavor. Editor’s Tip: You may substitute your preferred sweetener, as long as it’s dry. Simply use the equivalent of two teaspoons granulated sugar. Step 2: Prep the wet ingredients Melt the coconut oil. Crack the egg into a small bowl, and beat well with a fork. This will make it easier to incorporate into the dry ingredients and ensures no eggshell will break into the pastry. Step 3: Mix Stir the egg and oil into the flour mix with a fork. Step 4: Check the texture The pastry should be moist but still slightly crumbly, like wet sand. When pressed together, it should just hold. If your pastry is drier and crumbles, add a teaspoon of cold water. Step 5: Press into pan Pour the pastry mix into a 9-in. pie plate. Press the mixture together to make an even crust along the base of the pan and up the sides. Step 6: Pierce Pierce holes in the crust with a fork. This prevents the crust from puffing up when baking. Step 7: Flute the rim Using a fork, press the pastry crust around the rim of the pie plate. Step 8: Bake Bake until very lightly browned, 8-10 minutes. Cool on a wire rack. Can I swap almond meal for almond flour? Though both are made from ground almonds, almond flour and almond meal are not interchangeable. This recipe requires almond flour to work. Almond flour is finely ground, making a sturdier, denser crumb. It’s substantial enough to use in large ratios, sometimes even replacing wheat or gluten-free flours altogether, as in this recipe. Almond meal, on the other hand, is a coarser grind that is rich in flavor with a crumbly, soft texture. It’s generally added in smaller quantities alongside finer-grind flours, as it can’t support a baked good on its own. Should I pre-bake the crust before filling it? Yes. Pre-baking pie crust is fairly standard even with traditional crust. If you add the filling and bake it all together, the crust will be soggy. Pre-baking makes for a tender, flaky crust that’s fully cooked throughout.
Mia: Here's the almond flour pie crust. Simple and tasty:
Courtesy of Kelsey Rae Dimberg: www.tasteofhome.com/recipes/almond-flour-pie-crust/
Almond Flour Pie Crust Recipe
Ingredients:
2 cups almond flour
Granulated erythritol equivalent to 2 teaspoons granulated sugar, optional
Dash salt
1 large egg, lightly beaten
2 tablespoons coconut oil, melted
Directions:
Step 1: Combine the dry ingredients
Preheat oven to 350°F. In a small bowl, mix the almond flour and salt. Add the sugar
substitute if you’d like the pastry to be sweet, and omit for a savory flavor.
Editor’s Tip: You may substitute your preferred sweetener, as long as it’s dry. Simply
use the equivalent of two teaspoons granulated sugar.
Step 2: Prep the wet ingredients
Melt the coconut oil. Crack the egg into a small bowl, and beat well with a fork. This
will make it easier to incorporate into the dry ingredients and ensures no eggshell
will break into the pastry.
Step 3: Mix
Stir the egg and oil into the flour mix with a fork.
Step 4: Check the texture
The pastry should be moist but still slightly crumbly, like wet sand. When pressed
together, it should just hold. If your pastry is drier and crumbles, add a teaspoon of
cold water.
Step 5: Press into pan
Pour the pastry mix into a 9-in. pie plate. Press the mixture together to make an even
crust along the base of the pan and up the sides.
Step 6: Pierce
Pierce holes in the crust with a fork. This prevents the crust from puffing up when
baking.
Step 7: Flute the rim
Using a fork, press the pastry crust around the rim of the pie plate.
Step 8: Bake
Bake until very lightly browned, 8-10 minutes. Cool on a wire rack.
Can I swap almond meal for almond flour?
Though both are made from ground almonds, almond flour and almond meal are
not interchangeable. This recipe requires almond flour to work.
Almond flour is finely ground, making a sturdier, denser crumb. It’s substantial
enough to use in large ratios, sometimes even replacing wheat or gluten-free flours
altogether, as in this recipe.
Almond meal, on the other hand, is a coarser grind that is rich in flavor with a
crumbly, soft texture. It’s generally added in smaller quantities alongside finer-grind
flours, as it can’t support a baked good on its own.
Should I pre-bake the crust before filling it?
Yes. Pre-baking pie crust is fairly standard even with traditional crust. If you add the
filling and bake it all together, the crust will be soggy. Pre-baking makes for a tender,
flaky crust that’s fully cooked throughout.
Thank you, Kat. It has the perfect ingredients and I have them all in my cupboard. I will give it a try this weekend. You are the BEST!!!
@@tango780 Plus it seems way less fussy than "regular" pastry...
Sorry to miss the Live.. btw I know the Midland Drive-in well🥴… glad to watch the replay and participate later!!