1/2 teaspoon salt. Then remove the top layer, upside down the Almond Flour Pie Crust onto a greased pie pan. Below I’ll give you my favorite fillings for this crust, so … Just wrap it well in plastic wrap or an airtight container. Vegan and gluten-free butternut squash pie with an almond flour crust. 1 teaspoon apple cider vinegar. There is only one ingredient in this gluten free and low carbohydrate flour and that ingredient is almonds. 1 egg. Roll into a circle and place in freezer for a few minutes. Stir in melted butter until dough comes together and resembles coarse crumbs. Perfect for a fun holiday dessert alternative to pumpkin pie! For baked crusts, thaw in the fridge or on the counter. You can freeze this almond flour pie crust both before and after it is baked. Unwrap and place in pie plate and flute the edge. 2 tablespoons maple syrup (leave out if you're making a savoury pie/quiche) 3 tablespoons melted or softened coconut oil or butter (see notes for coconut oil) 1 egg (see notes for egg free) 1 1/2 cups almond flour. 4 tablespoons butter. For unbaked crusts, thaw in the fridge before baking. The crust will harden as it cools in the refrigerator. Bake until golden brown and cool completely. Now, to be honest, the crust doesn’t have the characteristic “shatter” of a traditional flour pastry crust but it is perfectly flaky. Ingredients. The trick to succeed with this Almond Flour Pie Crust is to roll the dough between two sheet of plastic wrap. It can be pre-baked for no-bake fillings or blind-baked for fillings such as pumpkin pie or pecan pie that need to be cooked. Almond flour is also a pretty healthy choice for a crust. You may have to press the dough with your finger to arrange it into the pan shape. Add almond flour, arrowroot powder and salt to a food processor and pulse a few times to mix. Then press the crust into the bottom and sides of a pie pan with the palm of your hand. Roll dough into a ball and place in the center of a 9 inch pie pan. Press firmly with fingers into bottom and up sides. Turn out into a glass or ceramic pie plate. This incredible crust can cradle fruit or creamy pie fillings. pre-baked pie crust This low-carb, keto pie crust recipe with almond flour is not only easy to make, but it's tender, buttery, flaky, and is the perfect base for your favorite pie! In a medium bowl, whisk together almond flour, sweetener, and salt. This Low-Carb Almond Flour Pie Crust recipe is made with four ingredients total! Add eggs, vanilla and butter and process until well combined. To make no-bake almond flour crust you will want to mix together almond flour, melted butter, and a bit of sweetener. 2 1/2 cups almond flour (240 g) 1/2 teaspoon salt. This pie crust can also be made vegan friendly as well. All you need to make this easy gluten-free pie crust is almond flour, coconut oil, an egg, and salt. This is because almond flour is just finely ground skinless almonds. Preheat oven to 350°F. 1 ounce cream cheese.