Ingredients

  • 2 1/2 C almond flour
  • 1/4 C sugar
  • 1/4 tsp salt
  • 1/4 C butter
  • 1 large egg
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.

  2. In a large bowl, mix together the almond flour, Besti (if using), and sea salt.

  3. Stir in the melted butter and egg, until well combined. (If using vanilla, stir that into the melted butter before adding to the dry ingredients.) The “dough” will be dry and crumbly. Just keep mixing, pressing and stirring, until it’s uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)

  4. Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.

  5. Bake for 6-12 minutes, until the edges are slightly golden — the time can vary depending on your pan, your oven, and the sweetener you use (or don’t use).

  6. Add fillings only after pre-baking. If your fillings will require baking again, you’ll want to parbake the crust for the shorter end of the time spectrum, around 6-8 minutes, and use a pie shield or foil to cover the edges when baking again with filling.