Introduction

This vibrant Dragon Fruit Pie Crust offers a stunning magenta color and a subtle fruity flavor, making it a beautiful base for your favorite tarts and pies. Made with almond flour and dragon fruit powder, it’s both gluten-free and visually impressive.

A tart shell with a bright magenta dough evenly pressed inside a black fluted tart pan, showing a smooth and uniform texture covering the bottom and sides, sitting on a white marbled surface. A green spatula with a wooden handle lies nearby, along with a white cloth partially visible at the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Tablespoons Dragon Fruit Powder (40 grams) – use a variety that retains color when baking, such as Wilderness Poets
2½ Cups Almond Flour (240 grams)
3 Tablespoons White Granulated Sweetener (36 grams)
¼ Teaspoon Salt
4 Tablespoons Butter or a neutral oil like Avocado Oil
½ Teaspoon Vanilla Extract
1-2 Tablespoons Water

Instructions

Step 1: In a large mixing bowl, combine the dragon fruit powder, almond flour, granulated sweetener, salt, butter or oil, and vanilla extract.
Step 2: Mix on medium-high speed using a stand mixer or food processor for 1–2 minutes until the dough begins to come together. Add water gradually, if needed, to help the dough bind.
Step 3: Shape the dough into a ball in the bowl, then divide it into two equal parts using a kitchen scale for accuracy.
Step 4: Place one half of the dough into your pie pan, pressing it evenly against the bottom and up the sides to form walls.
Step 5: Firmly press the dough into the fluted edges of the pan and trim any excess with a flexible spatula, making sure the crust walls stand perpendicular to the pan bottom.
Step 6: Place the remaining dough in the pan and press it evenly into the bottom using your hands. For a smooth finish, press down with a mini saucepan if available.
Step 7: Prick the bottom of the crust with a fork to prevent puffing during baking. If any bubbles form while baking, gently press them down with a small saucepan once the crust is baked.
Step 8: Bake the crust at 350°F (180°C) for about 15 minutes, or blind bake for 10 minutes. To protect the crust’s color and prevent edges from over-browning, use a pie shield or cover edges with aluminum foil.
Step 9: Allow the baked pie shell to cool completely before filling, especially if your filling does not require further baking.

Tips & Variations

Using a pie shield or foil on the edges helps retain the bright magenta color and prevents over-browning.
For a dairy-free version, substitute butter with a neutral oil like avocado or coconut oil.
Adjust water quantity as needed to avoid a dry or overly sticky dough.
Try mixing in a teaspoon of ground cinnamon or citrus zest for added flavor.

Storage

Store any unused crust dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days before baking. After baking, the pie crust can be kept in an airtight container at room temperature for 2 days or refrigerated for up to a week. Reheat gently in a low oven to refresh the crust before serving.

How to Serve

The image shows two views of a tart in a round baking tin with scalloped edges. The first view features a smooth, deep pink tart crust with a slightly rough texture inside the tin sitting on a white marbled surface with a cooling rack partly visible underneath. The second view shows the same pink crust filled with a smooth, bright yellow filling that looks slightly soft and moist, evenly spread inside the crust. The tart is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dragon fruit instead of dragon fruit powder?

Fresh dragon fruit has a high water content and will alter the dough consistency, making it too wet. Dragon fruit powder is preferred for maintaining texture and vibrant color in the crust.

Is this crust suitable for gluten-free diets?

Yes, this crust uses almond flour and dragon fruit powder, both naturally gluten-free ingredients, making it an excellent choice for gluten-free baking.