3 Ingredient Almond Pie Crust

If the idea of making your own pie crust from scratch this holiday makes you want to run for the hills, we’ve got a nutty and easy fix! This 3-ingredient pie crust is easy-breezy to make, requires minimal effort and tastes nuttier and fresher than that store-bought stuff. Plus, it’s grain-free, gluten-free and dairy-free. The secret is our Super-Fine Almond Flour which is easy to work with and naturally delicious. Plus, the natural healthy fats in almonds make it so you don’t have to grease the pie plate. Sounds like a cinch, right? Let’s get rollin’!

You will need:

• A medium-to-large mixing bowl
• A small bowl (for the flax egg)
• A rolling pin
• Wax paper (you could also use two silicone baking mats)
• The pie plate of your choice (works with most sizes)
• A clean working area

The ingredients:

• 1 ¼ cup Super-Fine Almond Flour
• ⅓ cup Organic Tapioca Flour
• 2 tbsp Ground Golden Flax + 5 tbsp Water
• Generous pinch of salt (optional)

First we’ll mix the “flax egg” which will act as the binder for the pie crust. Add the Ground Flax into a small bowl and add the 5 tbsp of water. Let thicken for 10 minutes. The mixture should thicken and take on an egg-like texture.

 
Combine remaining ingredients into a large mixing bowl and add flax egg. Mix with a spoon until the mixture begins to clump and then use your hands to form a single ball of dough. It should not be too sticky. If it is, add a teaspoon of Almond Flour at a time until it holds together without too much stickiness. Transfer dough ball to a clean surface lined with wax paper.

 
Now, we’re gonna get rolling. Roll the dough out into a circular shape (irregular shapes will be common, however) until it forms a thin shape that is a bit larger than your pie plate. Using care, transfer the dough to your pie plate and gently press to conform. You may need to patch it with pieces of crust so that the entire pie plate is covered with dough.

 
Pop it in the freezer for 15-20 minutes and preheat your oven to 400°F.

Bake at 400° for 15 minutes. Then it’s ready for your pie filling of choice! This crust works great with tons of recipes—your relatives might not even noticed you switched it up from the traditional wheat version! We love it with pumpkin pie, sweet potato, or try it with our Gluten-Free Pecan Pie filling! Happy, happy, pie, pie!

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