Almond Flour Pie Crust Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling.
• Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust.
• Bake in the preheated oven until filling is set, about 45 minutes.

Steps:

• In a blender or food processor, combine the oats and almonds and grind to a coarse powder.
• Transfer to a large bowl.
• Add the flour and mix well.
• Drizzle on the oil and incorporate it with a pastry blender or your fingers until the mixture resembles coarse cornmeal.
• Sprinkle in enough of the water (mixing it lightly with a fork) to moisten all the flour and make a dough that you can form into a ball.
• Flatten the dough into a circle about 1/2-inch thick On a lightly floured board or a sheet of waxed paper, roll the dough into a thin (about 1/8 inch) circle about 11 inches diameter.
• Line a 9-inch pie pan with the dough and trim the edges to leave a 1/2-inch overhang all around.
• Use the overhang to form a fluted edge.
• Place the crust in the freezer for at least 20 minutes.
• Fill the shell and bake it according to the directions of your specific recipe.
• *To bake the crust without a filling; Preheat the oven to 425°F.
• Line the prepared pie crust with aluminum foil and place it on a baking sheet.
• Bake for 8 minutes.
• Remove it from the oven and discard the foil.
• Bake for 7 minutes.
• Let the crust cool before filling.

Steps:

• In a large bowl, stir together the cake flour, all-purpose flour, baking powder, salt, white sugar, and brown sugar. Cut in the shortening by pinching between your fingers or using a pastry blender, until the mixture has lumps no larger than peas. In a separate bowl, whisk together the egg, water, vanilla, and almond extract.
• Pour the wet ingredients into the dry, and mix until the dough comes together. Divide the dough into halves, pat into a ball, and flatten slightly. Wrap each one in plastic wrap. Refrigerate for at least 4 hours, or overnight before rolling out to make a crust.

Steps:

• Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.
• Enjoy!