Almond Pie Crust

Almond Pie Crust

A nutty, crumbly crust made from ground almonds and butter, baked until golden.

Total 45 min Makes 8 slices Calories 215/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Tree nuts, Dairy, Wheat

This no-roll pie crust combines ground almonds with flour and butter for a tender, nutty base that pairs well with fruit or cream pies. It comes together quickly in a food processor and presses directly into the pan, making it a good option for cooks who want to skip the rolling pin.

Ingredients

  • 1 1/4 cups whole almonds, toasted
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 1/2 teaspoon almond extract

Method

  1. Preheat the oven to 350°F. Lightly grease a 9-inch pie pan.

  2. Pulse the toasted almonds in a food processor until finely ground, taking care not to turn them into paste.

  3. Add the flour, sugar, and salt to the ground almonds and pulse to combine.

  4. Pour in the melted butter and almond extract and pulse until the mixture resembles damp sand and clumps together when pressed.

  5. Press the mixture evenly into the bottom and up the sides of the prepared pie pan, using the bottom of a measuring cup to compact it firmly.

  6. Bake until the crust is golden brown and fragrant, 12 to 15 minutes.

  7. Remove from the oven and cool completely on a wire rack before filling, about 30 minutes.

Rate this recipe

★ 3.5 (1)

Almond Pie Crust

This no-roll pie crust combines ground almonds with flour and butter for a tender, nutty base that pairs well with fruit or cream pies. It comes together quickly in a food processor and presses directly into the pan, making it a good option for cooks who want to skip the rolling pin.

45 min 8 slices 215 cal

Ingredients

  • 1 1/4 cups whole almonds, toasted
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 1/2 teaspoon almond extract

Method

  1. 1

    Preheat the oven to 350°F. Lightly grease a 9-inch pie pan.

  2. 2

    Pulse the toasted almonds in a food processor until finely ground, taking care not to turn them into paste.

  3. 3

    Add the flour, sugar, and salt to the ground almonds and pulse to combine.

  4. 4

    Pour in the melted butter and almond extract and pulse until the mixture resembles damp sand and clumps together when pressed.

  5. 5

    Press the mixture evenly into the bottom and up the sides of the prepared pie pan, using the bottom of a measuring cup to compact it firmly.

  6. 6

    Bake until the crust is golden brown and fragrant, 12 to 15 minutes.

  7. 7

    Remove from the oven and cool completely on a wire rack before filling, about 30 minutes.