You know I love to tease a bit and split up recipes… this is the perfect example. Purple Pie filling a few days ago, today the crust to put it in!
I adore this crust. I discovered it ages ago over on Maria’s site, made it that very evening and filled it with some form of spiced sweet potato custard, made it again for pumpkin tarts around Christmas and again for the first test of my Purple Carrot Pie a few months back! I was hesitant at first though, and couldn’t quite understand how rough almond meal and egg would form a dough, but low and behold it did.
It is stable enough to line a full-size pie pan but I really liked using it for loose-bottomed tart shells and sometimes little bitty pies in muffin tins. Perfect with sweet custard-y fillings it would be delicious with rustic savory flavours as well.
Now between this and my Whole Spelt Crust I’ve got two versions of crust under my [ever expanding] belt that are starting to change my mind about only eating the filling and leaving the rest behind!
Almond Pie Crust
Adapted from Scandi Foodie
- 2oog [approx 2 1/3 c + 1 Tbsp] coarse almond meal – the kind with brown bits of skin, not from blanched almonds
- 1/4 tsp baking soda
- good pinch sea salt
- 1 large egg
- 3 Tbsp olive oil
Preheat oven to 180C [350F]. Stir together all dry ingredients. With a fork, mix through egg and oil then use your hand to kneed dough in the bowl until smooth.
Roll dough between 2 pieces of baking [parchment] paper or divide into balls and press into your tins. Refrigerate for 15 minutes.
Bake* for 10 minutes until just golden. Remove from oven. Fill and bake again as required for your pie or tart.
- If using loose bottom tins place on a baking sheet to catch any oil, if baking in a solid bottom tin don’t worry about the oil you will see, the almonds will absorb it back in.