Name: Recipe for Flaky Oil-Free Pie Crust
Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 25-27 minutes
Yield: 1 single pie crust
Ingredients: 1 1/4 almond flour; 2 granulated lecithin; 1/2 pastry flour, stirred before measuring; 1/4 + 1/8 teaspoons salt; 3-4 water

Whole, empty pie crust decorated with fruit chunks and an orchid.

Sweets

A Fabulous Foundation

You would never guess that this light and tender pie crust is made from simple ingredients that include no refined fats. For longer bakes, it is good to cover the fluted edges of the crust the entire time.

Flaky Oil-Free Pie Crust

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 1 single pie crust
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes

Recipe Ingredients

1 1/4 cups almond flour
2 tablespoons granulated lecithin
1/2 cup pastry flour, stirred before measuring
1/4 + 1/8 teaspoons salt
3-4 tablespoons water

Preheat oven to 400°F. Combine all ingredients except water in a food processor and process sufficiently to powder the lecithin.
Add the water while the processor is running, just enough to form a workable dough. It needs to be pliable for forming into the pie plate and fluting the edges without cracking.
Lightly dampen your counter with a sponge and lay down a piece of plastic wrap. Spoon the dough onto this and press together into a smooth, flat, round lump. Cover with an additional piece of plastic wrap and, using a rolling pin, roll into a circle an inch larger than your pie plate.
Remove the top piece of plastic wrap and set aside. Pick up the bottom piece with the dough and carefully turn dough side down over the pie plate, centering it evenly. Using the plastic wrap, slide it down into the plate and mold up the sides, pressing it together as needed. This dough will not get tough from working with it. Carefully remove plastic wrap and form or flute the edge of the crust, patching if necessary to make it all even.
For a prebaked crust, prick bottom and sides with a fork and bake 10–12 minutes. When it turns slightly golden, remove from the oven to a wire rack to cool. Fill with your favorite filling.
For pumpkin or fruit pies, fill raw crust with desired filling and bake according to pie directions. Cover the fluted edges of the crust with foil for longer bakes; it will cook sufficiently even though covered. When cooking a filled pie, place a cookie sheet in the oven on a lower rack and preheat. When at full temperature, place pie(s) to be baked on the cookie sheet for best results on the bottom crust.