Discover the magic of making your very own flaky butter almond pie crust. This recipe brings together the richness of butter and the subtle nuttiness of almond flour, creating a perfect foundation for any pie. Whether it's a holiday feast or a casual weekend baking project, this crust elevates your pie game.
The star of the show here is undoubtedly the butter. It's crucial to use chilled, diced unsalted butter to achieve that flaky texture. The cold butter creates pockets of steam during baking, giving the crust its signature layers. All-purpose flour forms the base, providing structure, while almond flour adds a nutty depth and tenderness to the crust. A touch of granulated sugar enhances the flavor, and a dash of salt balances it all out. The apple cider vinegar acts as a tenderizer, helping to prevent gluten formation, which keeps the crust tender. Finally, ice water is added gradually to bring the dough together without making it sticky or tough.
This crust is incredibly versatile. Pair it with a classic apple filling for a traditional treat, or try a savory quiche to highlight its adaptability. For a special touch, serve a slice alongside a scoop of vanilla ice cream or a drizzle of caramel sauce.
Start by grabbing a large mixing bowl. You're going to combine your dry ingredients: all-purpose flour, almond flour, sugar, and salt. Give them a quick stir just to get everything evenly distributed. Next, you'll add your chilled, diced butter. Using a pastry cutter (or two knives if you don't have one), cut the butter into the flour mixture. You're aiming for a consistency that resembles coarse crumbs, with some pieces of butter still visible.
Now, stir in the apple cider vinegar. Begin adding ice water one tablespoon at a time, mixing gently with your hands or a spatula after each addition. The dough should start to come together but not be too sticky. When you can pinch it and it holds its shape, you're there.
Divide the dough into two equal parts. Shape each into a disc, which makes it easier to roll out later. Wrap each disc in plastic wrap and pop them in the fridge for at least an hour. This rest helps the flour absorb moisture and the butter to firm up again, ensuring a flaky crust.
Once chilled, take one dough disc and roll it out on a floured surface until it fits your pie pan. Carefully transfer it to the pan, pressing it in gently and trimming any excess. If a pre-baked crust is what you're after, preheat your oven to 375°F. Line the crust with parchment paper, fill it with pie weights, and bake for about 15 minutes. Remove the weights and paper, and continue baking for another 10 minutes until it's golden brown. Let it cool before filling it up with your favorite pie filling.
Share