Description

This vibrant Dragon Fruit Pie Crust recipe features a magenta-hued tart shell made with dragon fruit powder and almond flour. The crust is naturally colorful without fading during baking, lightly sweetened, and offers a delightful base for no-bake or baked pie fillings. It is baked to a crisp in the oven, with tips to maintain its beautiful color and texture.

Ingredients

Scale

Pie Crust Ingredients

4 Tablespoons Dragon Fruit Powder (40 grams) – recommended Wilderness Poets brand for color retention
2½ Cups Almond Flour (240 grams)
3 Tablespoons White Granulated Sweetener (36 grams)
¼ Teaspoon Salt
4 Tablespoons Butter or Neutral Oil such as Avocado Oil
½ Teaspoon Vanilla Extract
1–2 Tablespoons Water (as needed)

Instructions

Mix Dry and Wet Ingredients: In a large mixing bowl, combine dragon fruit powder, almond flour, granulated sweetener, salt, butter or oil, and vanilla extract. Mix on medium-high in a stand mixer or food processor for 1-2 minutes until the dough starts to come together. Gradually add 1-2 tablespoons of water if the dough is too dry to form a ball.
Form and Divide Dough: Shape the dough into a ball in the bowl. Use a kitchen scale to evenly divide the dough into two portions.
Press Dough into Pan Walls: Place half of the dough into your pie pan. Firmly press it towards the pan’s walls and shape the walls by pushing the dough into the fluted edges. Trim excess dough as needed using a flexible spatula. Make sure the crust walls are perpendicular to the bottom of the pie or tart pan.
Press Dough for Bottom Crust: Take the remaining dough half and press it into the bottom of the pan using your hands. For an even thickness, use a mini saucepan to press it firmly and smoothly.
Prick Crust to Prevent Puffing: Prick the bottom of the pie crust with a fork to allow steam to escape and prevent puffing during baking. If any bubbles appear after baking, gently press them down with a small saucepan.
Blind Bake the Crust: Preheat the oven to 350°F (180°C). Bake the crust for about 10 to 15 minutes until set. To ensure even baking and protect the bright magenta color, use a pie shield or cover the edges with aluminum foil to prevent over-browning.
Cool Before Adding Filling: Allow the fully baked dragon fruit pie crust to cool completely before adding any filling, especially if no further baking is required.

Notes

Use a kitchen scale for equal dough portions to ensure even cooking.
Cover edges with foil or a pie shield to prevent over-browning and maintain vibrant color.
Fork-pricking prevents the crust from puffing up during baking.
Butter will add more flavor; avocado oil can be used for a vegan or dairy-free option.
The crust is suitable for fillings that do not require further baking.
Using Wilderness Poets Dragon Fruit Powder helps retain a bright magenta color without fading.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion

Keywords: dragon fruit pie crust, almond flour crust, colorful pie crust, dragon fruit powder, gluten free pie crust