Ingredients:

  • 1 ½ cups Super-Fine Blanched Almond Flour (150g)
  • 2 Tablespoons Erythritol or Monk Fruit Sweetener Blend (25g)
  • ½ teaspoon Fine Sea Salt (2.5g)
  • 6 Tablespoons cold, cubed Unsalted Butter (85g)
  • 1 large Egg Yolk
  • ½ teaspoon Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease the 9-inch pie dish.
  2. In a food processor (or a large bowl), pulse or whisk together the almond flour, sweetener, and salt until thoroughly combined.
  3. Add the cold, cubed butter. Pulse until the mixture resembles coarse sand or small peas.
  4. Add the egg yolk and vanilla extract. Pulse (or mix gently with a fork) until the mixture just starts to come together into a cohesive, damp dough ball. Do not overmix.
  5. Transfer the dough to the prepared pie dish. Use your fingers or the bottom of a glass to press the dough evenly across the bottom and up the sides of the dish. Place the dish in the freezer or refrigerator for at least 15 minutes to firm up.
  6. Prick the bottom of the chilled crust all over with a fork (docking). Line the crust with parchment paper, pressing it firmly against the sides. Fill the liner with pie weights, ensuring they cover the bottom and sides well.
  7. Bake for 10 minutes (weighted).
  8. Carefully remove the parchment paper and weights. Return the crust to the oven and bake for another 2–5 minutes, until the edges look dry and lightly golden.
  9. Cool completely on a wire rack before adding any filling.