All Butter Pie Crust with Almonds

With the substitution of almond flour for part of the wheat flour, this recipe makes a truly special pie crust for sweet pies. This recipe make enough pie dough for one 10-inch pie, top and bottom crust.

This recipe make enough pie dough for one 10-inch pie, top and bottom crust.

Ingredients

  • 2 cups all-purpose flour, plus extra for rolling
  • 1/2 cup finely ground blanched almonds or almond flour
  • 16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 heaping teaspoon brown sugar
  • 3 to 6 Tbsp ice water, very cold

Method

1 Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for 15 minutes so that they become thoroughly chilled.

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Dough is ready to shape into discs.

2 In a food processor, combine flour, almond flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.

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3 Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.

4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

5 Add filling to the pie.

6 Roll out second disk of dough, as before. Gently turn over onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

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Comments

  1. Rebecca E., CA

    Thanks for the fantastic pie crust recipe. I’ve never made my own crust or even seen it done, but your instructions made it easy and the pie came out great!!! My husband says I can’t ever use a store-bought one again! Beautiful, flaky, delightful – the butter bakes up golden even without an egg wash, and a hint of almond adds the perfect touch!

  2. Terri

    Can I use raw almonds instead of blanched? Thanks :)

    Note from Elise: Blanched almonds are raw almonds with the skin blanched off. The skin can be a little bitter. I’ve used almond flour made with regular raw almonds and it isn’t nearly as good as that made with blanched. It’s up to you.

  3. Enyo

    I just recently started making my own pie crust, and I’ve been pretty successful so far using pastry flour, but not while using all-purpose flour (it comes out tough.) I was just wondering if there’s any benefit to using all-purpose flour in pastry? Or am I safe in substituting pastry flour when the recipe calls for all-purpose? Thanks!

  4. Stephanie Dobbs

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