This almond flour galette crust recipe is makes the perfect dough! A galette is a free-form pie. The crust is made similarly to a pie crust. But it’s shaped by hand versus being rolled in a pie or tart pan.

This easy almond flour galette recipe is made with some all purpose flour to give a nice flavor and texture. When it is baking, the fat from the almonds will make the crust golden deliciously! Additionally, the gluten strands in the all purpose flour give the crust structure.

Just like pies, it can be made sweet or savory. Want to make a pie crust instead? Make an All Butter Pie crust, made 100% all purpose flour.

QUESTIONS ON MAKING ALMOND FLOUR GALETTE CRUST RECIPE:

Q: Why almond flour?

A: Adds flavor, color, and texture. Plus, people use almond flour when they are watching their simple carb intake or on a keto diet.

Q: Can I use all all-purpose flour?

A: Yes, go ahead! Keep in mind the crust won’t be as golden in color.

Q: Can I use a different fat than butter?

A: Not for this recipe, stick with butter. Here is a coconut oil galette crust recipe from Minimalist Baker.

Q: Can I freeze the dough?

A: Yes, make sure you wrap it in plastic before storing it in the freezer. Be sure to thaw it in the fridge, overnight, before using.

USES | ALMOND FLOUR GALETTE CRUST

Q: What can I make with this almond flour galette crust?

Make this delicious Blueberry galette!

For savory options, I use this dough like a pie crust. I roll it out, top it with pizza sauce, veggies, and whatever else I have in my fridge.

Need some galette inspiration? Check some ideas out here.

Can I use pie filling and a galette crust?

Yes, if it is a pie filling that needs to be baked, like my Mixed Berry Pie filling.

Avoid cream type pie fillings. Stick with fruit.

STEPS | ALMOND FLOUR GALETTE CRUST

• Sift all purpose flour and almond flour in a medium bowl.
• Add 1 tsp salt and 1 tsp white sugar. Whisk the dry ingredients so there are no lumps.
• Cut in 1/2 cup (1 stick) unsalted chilled, cubed butter. This is like a pie crust or biscuits. You rub the butter into the dry ingredients until the butter is the size of peas. Second option: “grate” the butter stick on a cheese grater. Find out how to grate butter, here. This helps the butter melt evenly in the dry ingredients.
• Slowly, add 1/2 cup old water to the bowl. Add 1 tablespoon at a time. Use your hands and a rubber spatula or bowl scrapper to form a dough. I like to “fold” the mixture like how you fold a book.
• It is finished when it looks similar to a pie crust. It should not be too dry with crumbles. If it is, add more water 1 tablespoon at a time.
• Wrap the dough in plastic wrap. Store in fridge for at least 2 hours, better if it’s overnight.
• Roll out and use! Here are some tips on rolling out crust.

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