Oil-free Almond Pie Crust
A healthier whole food plant-based oil-free pie crust suitable for sweet or savory fillings. Made with almonds, flaxseed, and whole wheat flour.
Equipment
- oven
- food processor or high-speed blender
Ingredients
- 1 Tbsp ground flaxseeds
- 3 Tbsp hot water
- 1 Tbsp maple syrup
- 1 cup whole almonds*
- ¼ tsp salt optional
- 1 cup white whole wheat flour*
- 3 Tbsp cold water
Instructions
- In a small bowl, combine the ground flax, hot water, and maple syrup together. Set aside.
- Preheat the oven to 350° F.
- In a food processor, pulse the almonds to create a fine almond flour. Add the flax mixture, 3 Tbsp cold water, and salt. Pulse until the mixture is well combined, then add in the flour.
- Pulse a few more times until a smooth dough forms, adding 1-2 Tbsp more water, if needed. Do not over-process the dough – it should soft and moist not wet. If you process it too much, the dough will become tough.
- Remove the dough and place it on a non-stick pat or lightly floured surface. Use a rolling pin to roll it out as thin as possible.
- Transfer the dough to your 9-inch tart or pie pan. Shape and flute the edges, as desired.
- Prick the bottom of the crust with a fork and bake for 20-25 minutes, until golden brown.
- Remove from the oven and allow to cool completely before filling.
Notes
• I prefer making the almond flour fresh but you can use premade almond flour as well.
• If making this gluten-free, simply substitute with a gluten-free blend like Bob's Red Mill 1:1 Gluten-free Baking Flour.
• The pie crust dough can be made a few days ahead and stored in the refrigerator until you are ready to use it. It can also be frozen and then thawed before using.