I love making gluten free crusts with almond flour. This gluten free flour is super easy to use, high in heart healthy protein and fats, and of course delicious.
If you wish to experiment and try to make a gluten free pie crust out of this tart crust, feel free. Just be sure to stop back by and let us know how it works.
I am anticipating that I will receive a lot of questions about substituting the egg in this crust recipe; to this I answer: not sure. Again, if you find an adaptation or substitution that works in this gluten free pie crust recipe please let us know how it goes. As for me, I’m very happy with how this turned out as it is a wonderful Paleo tart crust, that will be front and center on my Paleo Thanksgiving menu.
Gluten Free Tart Crust
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 2 tablespoons coconut oil
- 1 large egg
Instructions
- Place flour and salt in food processor and pulse briefly
- Add coconut oil and egg and pulse until mixture forms a ball
- Press dough into a 9 inch tart pan
- Place pie filling of your choice in crust
- Bake pie as directed per pie recipe
The above is a brand new tart crust recipe. I experimented with it numerous times until I was entirely happy with the outcome. In my tests, I made it with a pecan pie filling. Here are some other filling recipes that you can experiment with:
Chocolate Cream Pie
Mousse Cloud Pie
Chocolate Peanut Tart
What will you fill your tart crust with?
Note: for those of you looking for pecan pie filling, please see the recipe in The Gluten-Free Almond Flour Cookbook
Liz says
Brilliant! Definitely going to try this soon!!
aseafish says
As everyone is saying, this will be perfect on my holiday buffet. Though I have thoroughly loved the Whole30, I am so glad I’ve finished, so I can treat myself to this crust. This seems like one of those totally worth it extravagances.
pamela
Lisa Moody says
Thank you for this! I’m going to try it next week.
Lara says
Elana, How did you know this was what I was needing :) I bet you are also the type of person that knows just what to give a person for the holidays or birthdays :)
Anne says
Can you share your pecan pie filling recipe? Also do you have a pumpkin pie filling recipe for the holidays? Gearing up for Thanksgiving!
Thank you as always! We ADORE all of your recipes at my house :)
Kiran @ KiranTarun.com says
Thanks for sharing this recipe – though I am not gluten intolerant, it’s nice to discover healthy alternatives to baking crust :)
Naomi says
Wow! So very simple. I’ll do a pie or two for Thanksgiving. I love a simple apple pie – just chopped apples with sweetener, spices, lemon juice, perhaps citrus rind. I normally whip up a cobbler topping. I might put a crust on top using some extra from this recipe. I suppose I should test this out beforehand on a smaller scale. Oh don’t throw me into that briar patch.
Joie says
Hi Elana,
Thank you for your inspiration and for you recipes. I greatly appreciate both. I too would like to know the time and temperature for baking this crust so I can use it pre-baked.
Thank you again.
Joie
Tiffany McCullough says
Elana most probably prebakes the tart crust as I have her cookbook, “The Gluten Free Almond Flour Cookbook” and both the pie and tart crusts (of which this is her newest version) are prebaked. Temperature is 350 deg F for 7 to 10 minutes.
Really is worth the effort to purchase her almond flour cookbook since its loaded with excellent recipes. Tried many of them and some from this website and every one of them are absolutely fabulous. I like using the Almond Flour from Honeyville. A little goes a long long way and I keep the bag (not a wimpy bag either) in the freezer. Love Elana’s Paelo Bread and Scrumptious Sandwich Bread although I have to admit the Almond Butter was “off the wall” price-wise and would make some sort of substitution for that item in the recipe.
Karen says
Very helpful information. I need to pre-bake mine! I’m using this crust for a lemon meringue pie for my hubby’s birthday today. Can’t wait to try the two bread recipes, too. I will search for them for sure, as we’ve been missing out on breads since we started eating Paleo a year ago. Thanks again!
Katie says
Thanks Elana! I having been trying to think of how to ask you to tackle this one…and eggless, so the above comments help. It looks like you didn’t blind bake it. About how long do you need to bake the pie for the crust to be yummy? I’m a big fan of jam tarts, and they don’t take that long in the oven as you don’t actually have to cook the fruit. I’ll play around with it in the meantime.
Stephanie says
So happy to see this recipe! I’ll be trying it out with my sugar pie this weekend. Super unhealthy filling will be balanced out by the super healthy crust *wink*.