I developed this pie crust specifically to be paired with all things chocolate. Not that you can’t use it with other flavors, I just haven’t tested it with anything except chocolate (yet!).
Make sure to stop back on Friday as I plan to post the chocolate pudding pie that I made with this crust. I decided to post it separately so that if anyone wants to use the recipe as a base for something else, it wouldn’t be confusing and would be easy to find.
I can’t wait to hear what you all think of it!
- I used Bob’s Red Mill Hazelnut Meal which is essentially ground whole hazelnuts (or Filberts). If you want to make your own hazelnut meal, click here. If you want to remove the skins first (more like blanched almond flour, here is a great tutorial.
- I usually use Bob’s Red Mill Tapioca Flour and have good results. I have heard that some tapioca flours can have a strong or bitter taste. This crust shouldn’t have any off-taste, if it does, I would look at the brand of tapioca flour.
- The only brand I can find that makes Organic Palm Shortening is Spectrum. It’s a bit pricey but I usually try to stock up when it’s on sale.
- It is important to note that you will likely need either pie weights or dried beans to blind bake this crust. I used these ceramic pie weights. If you don’t have ceramic pie weights, use dried beans in their place.
Makes 1 crust for a 9" or 10" pie pan
15 minPrep Time
12 minCook Time
27 minTotal Time
- 1 1/4 cups hazelnut meal
- 1/4 cup tapioca flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon finely ground sea salt
- 1 large egg
- 1/4 cup organic palm shortening
- 3/4 teaspoon pure vanilla extract
- Preheat oven to 350F. Combine hazelnut meal, tapioca flour cinnamon and sea salt in the bowl of a food processor (or blender). Pulse a couple of times to get out any lumps.
- Add egg, palm shortening and vanilla extract.
- Pulse until dough starts to come together and move together in the processor. Scrape all of the dough out, making sure that all of the egg and shortening were incorporated thoroughly. Place into a pie pan, form a ball and put in the fridge for 10 to 15 minutes to harden as it will be easier to work with.
- When you remove dough from fridge, immediately begin to press the dough with your fingers from the middle out. Keep pressing until the center is thin enough that you can see a shadow of the pan but the dough is not ripping or breaking. You need to be gentle and press slowly in short strokes.
- As you press the dough from the center and up the sides, you should begin to have a bit extra come up the sides and over the top. Use your finger to scrap this off. Keep pressing until dough has a pretty even thickness all around. Take special care to flatten the "seam" or crease of the pan so you don't wind up with a thick doughy bite at the seam.Use a fork to poke several holes on the bottom and to gently indent the rim of the crust.
- Place a piece of parchment paper gently on top of the uncooked crust and evenly spread out your ceramic pie weights or dried (uncooked) beans.
- Bake for 7 minutes. Remove from oven and carefully remove (HOT!) pie weights. Return crust to oven and continue baking for remaining 5 minutes.
- Remove to a wire cooling rack and allow to cool completely before using.