Dragon Fruit Pie Crust Recipe
Introduction
This vibrant Dragon Fruit Pie Crust brings a stunning magenta color and subtle fruity flavor to your desserts. It’s a gluten-free, grain-free crust made with almond flour and dragon fruit powder, perfect for adding a unique twist to your pies and tarts.
Ingredients
- 4 Tablespoons Dragon Fruit Powder (40 grams)
- 2½ Cups Almond Flour (240 grams)
- 3 Tablespoons White Granulated Sweetener (36 grams)
- ¼ Teaspoon Salt
- 4 Tablespoons Butter or a Neutral Oil such as Avocado Oil
- ½ Teaspoon Vanilla Extract
- 1-2 Tablespoons Water
Instructions
- Step 1: In a large mixing bowl, combine dragon fruit powder, almond flour, granulated sweetener, salt, butter or oil, and vanilla extract.
- Step 2: Mix on medium high in a stand mixer or food processor for 1-2 minutes until the dough comes together. Add the water gradually as needed to help bind the dough.
- Step 3: Shape the dough into a ball in the bowl, then divide it into two equal parts. Tip: Use a kitchen scale to ensure even portions.
- Step 4: Place half of the dough in your pie pan, pressing it up towards the pan’s walls to form the crust.
- Step 5: Shape the crust walls by firmly pressing the dough into the fluted edges and trimming any excess with a flexible spatula. Make sure the walls are perpendicular to the pan’s bottom.
- Step 6: Take the remaining dough and press it into the bottom of the pan using your hands. Tip: For an even bottom, use a mini saucepan to press down the dough gently.
- Step 7: Prick the bottom of the crust with a fork to prevent puffing during baking. If any bubbles form, gently press them down with a small saucepan after baking.
- Step 8: Bake the crust at 350°F (180°C) for about 15 minutes, or blind bake it for 10 minutes. Tip: Use a pie shield or cover the edges with foil to keep the crust from over-browning and preserve its vibrant color.
- Step 9: Allow the crust to cool completely before adding any filling that doesn’t require further baking.
Tips & Variations
- Use a kitchen scale to divide dough evenly for uniform crust thickness.
- Cover edges with foil or a pie shield to prevent the crust’s edges from browning too much.
- Substitute butter with avocado or other neutral oils for a dairy-free version.
- If the dough feels too dry, add water one teaspoon at a time until it holds together well.
Storage
Store the baked pie crust in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. To reheat, warm gently in a 300°F (150°C) oven for 5 minutes to restore crispness before filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this crust ahead of time?
Yes, you can prepare and bake the crust in advance. Store it in an airtight container and fill it just before serving.
Is this crust suitable for gluten-free diets?
Absolutely. This crust uses almond flour and dragon fruit powder, making it naturally gluten-free and grain-free.
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Dragon Fruit Pie Crust Recipe
- Total Time: 25 minutes
- Yield: 1 standard 9-inch pie crust 1x
- Diet: Gluten Free
Description
This vibrant Dragon Fruit Pie Crust combines the natural sweetness and striking color of dragon fruit powder with almond flour for a gluten-free, flavorful tart base. Perfect for no-bake or lightly baked fillings, this crust brightens any dessert with its magenta hue and subtle fruity notes.
Ingredients
Scale
Dry Ingredients
- 4 Tablespoons Dragon Fruit Powder (40 grams)
- 2½ Cups Almond Flour (240 grams)
- 3 Tablespoons White Granulated Sweetener (36 grams)
- ¼ Teaspoon Salt
Wet Ingredients
- 4 Tablespoons Butter or a Neutral Oil such as Avocado Oil
- ½ Teaspoon Vanilla Extract
- 1–2 Tablespoons Water (as needed)
Instructions
- Combine Ingredients: In a large mixing bowl, combine the dragon fruit powder, almond flour, granulated sweetener, salt, butter (or oil), and vanilla extract. This creates the dry and wet base for your crust dough.
- Mix Dough: Using a stand mixer or food processor, mix on medium-high speed for 1-2 minutes until the dough starts to come together. Gradually add 1-2 tablespoons of water as needed to help form a cohesive dough.
- Shape Dough: Shape the dough into a ball in the bowl. Use a kitchen scale to divide the dough evenly into two parts for layered crust application.
- Form Pie Walls: Place half of the dough into your pie pan and firmly push it towards the sides to form the walls of the crust. Press the dough into the fluted edges and trim with a flexible spatula so the walls are perpendicular to the bottom.
- Fill Bottom Crust: Place the remaining half of the dough into the bottom of the pan and press evenly using your hands. For an even surface, a mini saucepan can be used to press the dough flat.
- Dock the Dough: Prick the bottom crust with a fork to prevent puffing during baking. If any areas bubble up during baking, gently press them down with a small saucepan once baked.
- Bake the Crust: Preheat your oven to 350°F (180°C). Bake the pie crust for approximately 15 minutes, or blind bake for about 10 minutes. To protect the vibrant magenta color and prevent edge over-browning, use a pie shield or cover edges with aluminum foil.
- Cool Completely: Allow the fully baked dragon fruit tart shell to cool completely before adding any filling that does not require further baking.
Notes
- Use a kitchen scale for even dough division to ensure uniform crust thickness.
- Adding water gradually prevents the dough from becoming too sticky or too dry.
- Covering the crust edges during baking protects the crust from over-browning and preserves the bright magenta color.
- This crust is ideal for fillings that do not require baking, such as custards or chilled fruit fillings.
- You can substitute butter with a neutral oil like avocado oil for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Keywords: Dragon Fruit Pie Crust, Gluten-Free Pie Crust, Almond Flour Pie, Vibrant Pie Crust, Magenta Tart Shell, No-Bake Pie Base
