Almond Flour Pie Crust (or Tart Crust)
Plan Z Phase: This is a Z3 (ZReboot) recipe. This is a pretty popular low carb pie crust recipe. I adjusted it to Zolafy it. Be sure to get some of the new sugar substitute. The Swerve people even make a powdered version you can use to make frosting!
This is a single crust. I use it with fruit pies. I have a few variations for fillings on the site.
Serving Size: Makes six 3” tartlets or one 9” pie or tart crust
Ingredients:
- 1-1/2 cups super fine ground almond flour (Bob’s Mill is the most popular brand. You can find this in the grocery store.)
- 3 tablespoons melted butter
- 2 Tbl of Swerve or ZSweet (These are all natural sugar substitutes made for baking. You can buy them online.)
- 1/2 tsp vanilla
Instructions:
Preheat oven to 350 degrees.
Melt the butter. Add your melted butter into a medium mixing bowl. Add the almond flour (or almond meal), vanilla and ZSwerve or ZSweet into the bowl. Combine all ingredients with a fork just until the butter gets incorporated. You’ll know you’re doing it right because the dough will get a bit wet (but not soggy). Just keep stirring until it’s all mixed.
For 3” tart shells put ¼ cup of mixture into each tart shell. Press down with your fingers so the mixture covers the bottom of the shell and up the sides. Pat firmly so it sticks together and forms a solid crust.
For a pie or larger tart put all of the crust in your pie tin. Don’t forget to pat everything down.
Bake for about 10 minutes until the crust begins to brown. After 8 minutes, check every minute or so, because once it will start to brown the crust will change color quickly. A very light tan is far enough.
Cool before filling.
The crust on these tarts or in a pie version is not as solidly flaky as a pie crust from flour. It also won’t last long in the refrigerator either before it begins to get mushy. The flavor will still be great but don’t plan on making something 2 days ahead and then serving. You’ll want to do it the same day.
Enjoy!
Cheers,