yield: one 9-inch pie crust (8 servings)
prep time: 10 minutes, plus 30 minutes to chill
cook time: 12 to 15 minutes
I love making crustless pies, but sometimes you crave a good crust. This easy-to-make crust is multipurpose; you can use it for desserts or for savory pies. It is more fragile than a crust made with regular flour, so use it right away.
• 1¼ cups finely ground blanched almond flour
• 1 teaspoon granular erythritol (omit for savory crust)
• ¼ teaspoon salt
• ¼ cup (½ stick) cold salted butter, cubed
• 1 to 2 tablespoons cold water
1. In a medium-sized mixing bowl, whisk together the flour, erythritol (if using), and salt. Add the butter and use a pastry blender or fork to break up the butter until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, until the dough is moistened and you can form it into a ball. Wrap the ball of dough in plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 350°F. Grease a 9-inch pie plate with oil or butter.
3. Using your hands, press the dough evenly across the bottom and up the sides of the prepared pie plate. If it gets sticky, dampen your fingers with water. Use a fork to lightly prick the bottom of the crust several times.
4. Par-bake the crust for 12 to 15 minutes, until light golden brown. Let cool before filling and baking.
