Okay, I’m going to be honest: this is the first time I’ve made my own pie crusts. Yup, that’s right. I’ve always bought the pre-made ones. But, I really wanted to make some this Thanksgiving with cleaner ingredients and no sugar. So, when Naked Nutrition reached out with their Naked Nutrition Naked Almond powder, I knew this was the perfect opportunity to make my own pie crusts for Thanksgiving pies.
Since this was my first time, I was really expecting this to take me awhile and make a huge mess. I was pleasantly surprised to have two totally usable, nice looking pie crusts in under 30 minutes. And, since I made my own, I was able to use our own pie dishes, so the pumpkin pie recipe fit perfectly with no overflow, which doesn’t usually happen with the pre-made ones because of how shallow they are. Plus, I was able to sneak in a little protein and fiber into our dessert.
If you’re looking for an easy pie crust recipe that is a little healthier, you’re going to love the one I used.
Naked Nutrition Almond Powder:
The star of this recipe is the Naked Nutrition 100% almond powder that has literally one ingredient: Certified vegan whole almonds exclusively from California farms. The nutritional content is over 55% protein in each serving (1 scoop), and only 70 calories, 2g of natural sugar, 4g of carbs, and 3g of fiber, making it perfect for increasing protein on a plant-based diet.
I’ve definitely been looking for creative ways to up my protein, especially since I don’t love eating meat, and products like this one make it easy. By adding this powder to the pie crust, I can sneak protein and fiber into an item that usually doesn’t have very much protein at all (and remove the sugar in it, too).
Let’s take a look at the recipe!
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Easy Pie Crust with Almond Powder:
Makes 2 pie crusts
- 3 1/3 cups all-purpose flour
- 1 cup Naked Nutrition Almond Protein Powder
- 2 teaspoons kosher salt
- 20 tablespoons (1 ¼ cup) unsalted butter
- 4 oz cream cheese, cut into 1” pieces
- ½ teaspoon baking powder
- 1/2 cup cold water
- 1 tablespoon white vinegar
- In a large bowl, stir together the flour, Naked Nutrition Almond Protein Powder, baking powder, and salt with a fork.
2. Cut in the butter and the cream cheese. I added the slices of butter first and then added the cubes of cream cheese.
3. In a small bowl, beat together the water, and vinegar, slowly add to the flour mixture. Stir until all ingredients are moistened. I used a large mixer with the dough attachment for this step.
4. Divide dough into 2 portions. Using your hands shape each into a flat round patty ready for rolling. Wrap each patty in plastic or waxed paper and chill for at least 1⁄2 an hour. (I did not have time to chill and they turned out fine, but it also wasn’t very warm in my house, either).
5. When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth. Keeping the pastry round, roll from the center to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan.
6. Fold in half, transfer to the pie pan, unfold and fit in loosely. Press with fingers to remove air pockets. Shape and add the edge design of your choice. I used a simple fork to press into it and make a little detail.
7. Add your favorite filling into the pie crust. We used pumpkin pie. You can use the two pie crusts for two pies or place one of the pie crusts on top like you might for a fruit pie. If you do that, flute edges with a fork and place decorative slits on top of crust to allow steam to escape.
8. Bake as directed in the pie recipe you are following. Once the crust is golden and the filling is bubbling, remove the pie from the oven.
Quick Tips for The Best Pie Crusts:
Since this was my first time, I was expecting this to be much more difficult and maybe not even turn out that well, but the dough was easy to work with, it rolled out quickly and smoothly, and perfectly filled in the pie dishes. I did sprinkle flour on the counter and on the rolling pin before rolling, which always helps prevent sticking, but other than that, I would say this is pretty foolproof.
When it came to fluting the edges, that was easy, too, and I was really happy with how they looked, especially for my first time. And as for the taste, the result was a flaky crust that didn’t fall apart at all. Plus, it had a nice, neutral flavor that blended well with the pie. I do think that this would be a great crust to use for a quiche or fruit pie as well, which is what I plan to make with it next!
One thing I learned was that the very bottom of the center of the pie did get a little crispy, so I think I should put non-stick spray on the pie dish or make a pie that doesn’t have to be cooked as long. Our pumpkin pie recipe has to cook for an hour, so next time, I think I’ll do a quiche or fruit pie that only needs to cook for 30 or 45 minutes and it’ll come out perfect.
Even with an hour in the oven, the edges of the pie crusts didn’t burn and I didn’t need to cover it with tin foil, which is a definitely improvement over the pre-made crusts I’ve used in the past.
Overall, this was a lot easier and better tasting pie crust than the ones I usually use and it’s definitely inspired me to make my pie crusts more in the future. With Christmas around the corner, this is a great pie crust to use instead of store bought ones that can pack in ingredients like bad oils and sugar.
Have you tried making your own pie crusts? What was the result?
If you’re looking for an almond powder that is just 100% almonds, check out Naked Nutrition Naked Almond. I’ve been very happy with all of the Naked Nutrition products I’ve tried, and this one did not disappoint, either.
Have a fabulous day,