Introduction

This Dragon Fruit Pie Crust offers a stunning magenta color and a delicate, nutty flavor that makes any dessert stand out. Made with almond flour and vibrant dragon fruit powder, it’s perfect for no-bake or lightly baked fillings. Let’s create a beautiful and tasty base that’s sure to impress.

A round tart pan filled with a single thick layer of smooth, bright pink dough pressed evenly into the base and sides, creating a scalloped edge along the rim. The pan is placed on a white marbled surface, with a white cloth partly visible on the left side and a green silicone spatula with a wooden handle lying on the bottom right. The dough's texture appears soft and slightly matte, with a consistent color throughout, making the tart crust the main focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Tablespoons Dragon Fruit Powder (40 grams) – I recommend Wilderness Poets brand for vibrant color retention during baking
2½ Cups Almond Flour (240 grams)
3 Tablespoons White Granulated Sweetener (36 grams)
¼ Teaspoon Salt
4 Tablespoons Butter or a neutral oil such as 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 comes together. Add water gradually, if needed, to achieve a workable dough.
Step 3: Shape the dough into a ball in the bowl, then divide it into two equal parts. Using a kitchen scale helps ensure even portions.
Step 4: Place one half of the dough into your pie pan, pressing it firmly toward the edges to form the crust walls.
Step 5: Shape the crust walls by pressing dough firmly into the fluted edges and trim any excess using a flexible spatula. Aim for walls perpendicular to the bottom of the pan.
Step 6: Take the remaining dough and press it into the bottom of the pan with your hands. For an even surface, gently press with a mini saucepan.
Step 7: Prick the bottom of the crust with a fork to prevent puffing during baking. If bubbles form, gently press them down with a small saucepan after baking.
Step 8: Bake the crust at 350°F (180°C) for about 15 minutes, or blind bake for 10 minutes. Use a pie shield or cover the edges with foil to avoid over-browning and preserve the vibrant color.
Step 9: Allow the crust to cool completely before filling if the filling does not require further baking.

Tips & Variations

Use a kitchen scale to divide dough evenly for consistent crust thickness.
Cover the edges of the crust with foil or a pie shield during baking to protect the bright magenta color and prevent over-browning.
For a dairy-free version, substitute butter with a neutral oil like avocado or coconut oil.
If the dough feels crumbly, add water one teaspoon at a time until it holds together well without being sticky.

Storage

Store any leftover baked pie crust in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to a month. Reheat gently in a low oven to restore crispness before filling.

How to Serve

The image shows a pie with a bright magenta lattice crust, made from thick strips woven over each other, with some uneven white patches on the crust. The crust edges are pressed with a fork pattern all around. The filling beneath the lattice is red, visible in small gaps. The pie is placed on a white marbled surface along with a white plate holding a pile of magenta powder on the right. On the left, there is a light beige cloth with fresh red strawberries and small pink rose buds scattered around. A pair of black scissors lies on the top right corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe relies on almond flour for its texture and nutty flavor. Using regular wheat flour will change the texture and may not hold the vibrant color as well. For best results, stick to almond flour.

Will the dragon fruit powder lose its color when baked?

Using a high-quality brand like Wilderness Poets helps preserve the powder’s vibrant color during baking. Additionally, covering the edges with foil or using a pie shield prevents browning and maintains the bright magenta hue.