Explore a new twist on a classic with this Flaky Almond Butter Pie Crust. This recipe combines the richness of almond butter with the flakiness of traditional pie crust, making it a delightful base for both sweet and savory pies.
All-purpose flour forms the base of our crust, providing structure and a neutral flavor. Almond flour adds a subtle nuttiness and richness. The salt enhances the flavors, balancing the sweetness of the almond flour. Cold, unsalted butter is key to creating those desirable flaky layers, while almond butter infuses the crust with additional flavor and moisture. Finally, ice water brings the dough together without warming the butter, which is essential for flakiness.
This crust pairs beautifully with a classic apple pie filling, accentuating the nutty flavors. For a savory twist, try it with a quiche or a vegetable tart. Its unique flavor is versatile enough to complement a wide range of fillings.
Start by gathering your ingredients. In a large mixing bowl, combine the all-purpose flour, almond flour, and salt. This ensures that the dry ingredients are evenly distributed. Next, add in the cold, diced butter and dollops of almond butter. Use a pastry cutter to blend these into the flour until you have a mixture that resembles coarse crumbs. The key here is to work quickly to keep the butter cold.
Once your mixture is crumbly, slowly incorporate the ice water, one tablespoon at a time, while stirring with a fork. You're aiming for the dough to just hold together without being too wet or sticky. Once it comes together, form the dough into a disk shape. Wrap it in plastic wrap and refrigerate for at least an hour. This step is crucial as it allows the gluten to relax and the butter to firm up, making the dough easier to roll out later.
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