The high perishability and costs associated with the transport and storage of açai justify the production of powdered fruit, which increases its stability and shelf life, as well as its convenience. However, due to their thermosensitive properties, fruits like açai (Euterpe oleracea) should not be exposed to high temperatures during drying. Cast-Tape Drying (CTD) is a drying method in which a thin film of pulp (2 mm) is heated on a flexible support (a polyester film), using hot water (65 °C and 90 °C) that touch the inferior face of the film. Açai pulp was dried by CTD and Freeze-drying (FD) (48 h at 0.020 kPa) up to 3 % (wb) moisture, followed by a milling and classification in consecutive 20 and 25 mesh sieves. Temperature of pulp in the CTD was determined by thermocouples. Açai powder was evaluated by water activity (aw), apparent solubility, dispersion time, color and anthocyanins concentration. Dried powders from CTD and FD had aw < 0.4 and showed low solubility (CTD: 34.2 % and FD: 31.7 %), due to the high fibers (36.8 % db) and lipids (46.8 % db) content present in the raw material. CTD and FD powders had dispersion times of less than 33 s, which is acceptable for their reconstitution and their colors were similar. The açai pulp reached 55 °C and 72 °C for CTD at 65 °C and 90 °C, respectively. The requirement of thawing for spread the açai pulp in CTD, the contact with oxygen and the higher temperatures in CTD reduce the anthocyanin concentration for 35 % and 54 % at 65 °C and 90 °C, respectively. The results showed the anthocyanin is more sensible to time of drying than the temperature in CTD. Thus, CTD is a promising technology for producing low-cost fruit powders.