Butter-Almond Pie Crust

🕒 Prep: 1 hour
🔥 Cook:
🍽 Serves: 8
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This Butter-Almond Pie Crust is a game-changer for your baking adventures. With a nutty twist and a hint of vanilla, it brings a unique flavor profile to your favorite pies. Perfect for both sweet and savory fillings, this crust will elevate your pie-making to new heights.

Ingredients for Butter-Almond Pie Crust

All-purpose flour is the foundation of our crust, providing structure and stability. Almond flour adds a hint of nuttiness that sets this crust apart from the traditional versions. Using unsalted butter gives you control over the seasoning while contributing to the crust's flaky texture. Granulated sugar adds a touch of sweetness, balancing the flavors beautifully. A dash of salt enhances all the ingredients, making sure none of the flavors get lost. Ice water is crucial for bringing the dough together without making it sticky or dense. Finally, a splash of vanilla extract enriches the overall aroma and taste.

Tips & Tricks

  • Keep your butter cold until the last moment to maintain the dough's texture.
  • If you don’t have a pastry cutter, use two knives or even your fingertips to blend the butter.
  • To prevent sticking, flour your rolling pin and surface generously.
  • For an extra layer of flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.

Serving Suggestions

This crust pairs beautifully with fruity fillings like apple or peach, bringing out the natural sweetness of the fruit. For a savory twist, try it with a quiche or a tomato pie. Its versatile nature complements both sweet and savory flavors, making it a reliable choice for any pie situation.

Frequently Asked Questions

Can I make this crust ahead of time?
Yes! You can prepare the dough up to two days in advance and store it in the fridge, wrapped tightly. Alternatively, freeze it for up to a month.
What if I don’t have almond flour?
You can substitute with more all-purpose flour, though you'll miss out on that unique nutty flavor.
How do I know if I've added enough ice water?
If the dough holds together when pinched without crumbling, you've added just the right amount.

Butter-Almond Pie Crust Recipe Walkthrough

Start by grabbing a large mixing bowl. Whisk together the all-purpose flour, almond flour, sugar, and salt. Make sure they’re well combined — you want an even distribution of all those ingredients.

Now, toss in the cold, diced butter. Using a pastry cutter, blend everything until the mixture looks like coarse crumbs. It's perfectly okay if you have a few larger bits of butter; they’ll make the crust extra flaky.

Stir in the vanilla extract. Slowly add the ice water, one tablespoon at a time, mixing gently. You’re aiming for a dough that just holds together without being wet or sticky. You might not need all the water, so keep an eye on the texture.

Once the dough comes together, shape it into a disc. Wrap it tightly in plastic wrap and let it chill in the fridge for at least an hour. This resting time helps the gluten relax, making the dough easier to roll out and giving you that tender crust.

When you’re ready to bake, roll the dough out on a lightly floured surface. Aim for a size that fits your pie dish, and then carefully transfer it over. Don’t worry if it’s not perfect; you can always patch up any tears or trim overhanging edges.

Why You'll Love This Recipe

  • Incorporates almond flour for a subtle, nutty flavor.
  • Chilled butter ensures a flaky, tender crust every time.
  • Simple ingredients you likely have on hand.
  • Adaptable to both sweet and savory pies.
  • Quick to make and easy to work with after chilling.

Ingredients

1 1/4 cups all-purpose flour
1/4 cup finely ground almond flour
1/2 cup unsalted butter, chilled and diced
1/4 cup granulated sugar
1/4 teaspoon salt
3 to 4 tablespoons ice water
1/2 teaspoon vanilla extract

Step-by-step Instructions

1. In a large bowl, whisk together all-purpose flour, almond flour, sugar, and salt.
2. Add the diced butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Stir in vanilla extract.
4. Gradually add ice water, one tablespoon at a time, mixing until dough holds together.
5. Shape dough into a disc, wrap in plastic wrap, and chill for at least 1 hour before using.
6. Roll out dough on a lightly floured surface to fit your pie dish.

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