Are you ready to elevate your pie game? Forget store-bought crusts – this recipe for a homemade almond pie crust will transform your desserts from ordinary to extraordinary. It's surprisingly easy to make, resulting in a delicate, nutty, and utterly delicious base for your favorite pies. This recipe is perfect for both beginner bakers and experienced cooks seeking a simple yet impressive touch for their homemade cooking. It’s a quick dinner idea if you’re already making a pie for the meal, too!
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, very cold and cubed
- ¼ cup vegetable shortening, very cold and cubed
- ¼ cup ice water
- 2 tablespoons granulated sugar
- 1 teaspoon almond extract (optional, for extra almond flavor)
Instructions:
Step 1: Prepare the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, almond flour, salt, and sugar. Ensure all ingredients are well combined.
Step 2: Cut in the Fats
Add the very cold, cubed butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
Step 3: Add the Liquid
Slowly drizzle in the ice water, a tablespoon at a time, mixing gently with a fork. Be careful not to overmix; the dough should just come together. Stir in the almond extract, if using.
Step 4: Form the Dough
Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes. This chilling step is crucial for preventing shrinkage and ensuring a flaky crust.
Step 5: Roll and Bake (or Blind Bake)
On a lightly floured surface, roll out the dough into a circle large enough to fit your pie plate. Carefully transfer the dough to the pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough.
For a blind-baked crust (perfect for pies with wet fillings), prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden.
Tips for Success:
- Keep it Cold: The key to a flaky crust is using cold ingredients and working quickly. Keep your butter and shortening in the refrigerator until you're ready to use them.
- Don't Overmix: Overmixing the dough will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
- Chill the Dough: Refrigerating the dough allows the gluten to relax, preventing shrinkage during baking.
Variations:
- Add Nuts: Incorporate chopped pecans, walnuts, or other nuts into the dough for added texture and flavor.
- Sweeten it Up: Increase the sugar to ½ cup for a sweeter crust.
- Spice it Up: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
Nutritional Information (per 1/8th of crust):
This information is approximate and will vary based on specific ingredients used.
- Calories: Approximately 200
- Fat: Approximately 12g
- Carbohydrates: Approximately 20g
- Protein: Approximately 2g
This almond pie crust is a delicious and easy addition to your repertoire of easy recipes. It’s the perfect base for countless delicious dishes, from classic apple pie to creamy pumpkin pie or even savory quiches. Enjoy!