Dragon Fruit Pie Crust Recipe: A Scrumptious Vegan Tart Crust
Elevate your desserts with this vibrant Dragon Fruit Pie Crust! A vegan delight crafted from almond flour and dragon fruit puree, it’s a unique blend of nutty and fruity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup coconut oil, melted
- 3 tablespoons maple syrup
- 1 tablespoon dragon fruit puree (fresh or frozen)
- ½ teaspoon vanilla powder
- ¼ teaspoon salt
- 2–4 tablespoons cold water (as needed)
Instructions
- Step 1: In a mixing bowl, combine the almond flour and salt, stirring until well mixed.
- Step 2: Add the melted coconut oil, maple syrup, dragon fruit puree, and vanilla powder to the flour mixture. Stir until a crumbly dough begins to form.
- Step 3: Gradually add cold water, one tablespoon at a time, mixing until the dough holds together but is not sticky.
- Step 4: Press the dough into a tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling during baking.
- Step 5: Place the crust in a preheated oven at 350°F (175°C) and bake for about 15-20 minutes or until lightly golden. Allow it to cool before filling with your favorite vegan filling.
Notes
- For optimal freshness, store the dragon fruit pie crust in an airtight container in the refrigerator for up to a week or freeze it for longer storage.
- To reheat, simply place the crust in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through; this helps restore its crispness.
- Serve the tart crust filled with a refreshing coconut cream or a fruity vegan filling to complement the subtle sweetness of the dragon fruit flavor.
- For best results, ensure the coconut oil is completely melted but not hot when mixing; this helps create a smooth dough that holds together perfectly without becoming overly oily.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of the pie)
- Calories: 150
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Protein: 5g