Almond Cookie Pie Crust
Use this easy, delicious no-roll pie crust for all your baked and no-bake pie fillings.
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Ingredients
- ½ stick butter melted
- 2 Tablespoons water
- 1 teaspoon vanilla
- 1 large egg
- 2 Cups fine almond flour
- ¼ Cup spelt flour
- ⅓ Cup arrowroot powder
- 2 Tablespoons coconut sugar
- ¼ teaspoon salt
Instructions
- In small bowl whisk butter, water, vanilla, and egg. Set Aside.
- In medium bowl, add almond flour, spelt flour, arrowroot powder, coconut sugar, and salt. Whisk to blend.
- Pour wet ingredients into dry and stir with wooden spoon until mostly blended. Knead with hands to completely blend and form a ball.
- Press dough into a lightly greased 9” pie pan. Press evenly across bottom and up sides. Cut edge with a knife to form a clean even edge. Flute edge and bake 12-16 min for crusts with a baked filling (you want edges set and bottom set but soft.) or bake longer for a no-bake pie filling (18-25 minutes – you want bottom and edges completely set, cover edges as needed to prevent burning)
Notes
Want a recipe that uses this Almond Cookie Pie Crust? Try my Fudge Pie with Warm Spices and Cayenne Pecans!
Want an easy way to make a fluted pie crust edge? Try this method.