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
Mike Paleo says
Great recipe you seem to have cracked it which is more than can be said for myself. Think I may be missing something but whenever I take the trouble to bake..usually a blackberry and apple pie I opt for a pastry crust my pastry never holds together, as if the particles are not bonded and so drops to pieces whenever I attempt to work lift it off the board. Help..Why is this?
Mike – PaleoWorks
Alyse says
Oooh this turned out really good! I made a deep dish apple pie with a streusel topping. Thank you!
Shayna says
This looks really great. I’ve been using chia seeds lately as an egg substitute. Google it and learn about the versatility of those little guys. They seem to be great in all of the baked goods that I have made. My picky kids don’t mind them either. I roughly use 1 tbs of ground chia (I grind them fresh) then add 3 tbs of water for 1 egg. Let it sit for a few minutes and it makes a gel – very egg like constancy.
Jenny says
Elana, I am so excited to have such a simple recipe for the holidays. When I start looking at the menu and coming to grips with the fact I will be the only chef in the kitchen, it gets really overwhelming. I was going to cut a corner by getting frozen GF crusts from WF, but this recipe I am happy to make! I also didn’t know there was a difference between tart and pie crust traditionally, I thought it was all in appearances. Thank you again for sharing your knowledge!!!
Belinda says
Hi Elana, I’m going to try this pastry with a lime filling as a trial for Christmas Day – being in Australia it’s summer here soon!
Dayle says
Elana, we need the pecan pie filling recipe…You have left us hanging on a limb, curious and hungry….please post it soon so we can “experiment” before the holidays too. You are a blessing to all!
Lee Boyer says
I NEED the Pecan Filling recipe for Thanksgiving!!!!! My husband will be sooooo happy…PLEEEEASE!
Karen says
I’m curious what difference in taste/texture or even nutrition I might experience if I used almond flour that is not blanched – anyone?
Tiffany McCullough says
Gee….well all I can tell you is what Elana has printed in her cookbook on almond flour:
“Almond flour is not to be confused with almond meal which contains whole, ground almonds that still have the skin on them. Please note: Almond meal or almond flour that is not blanched will not work for the recipes in this book–you will not achieve the desired results.”
Does that help?
By the by, I did try Bob’s Red Mill (almond meal) and the results were horrible tasting and grainy texture so now use Honeyville Blanched Almond Flour. Don’t know what to do with the bag of Bob’s Red Mill, it’s not good in any way.
Jane says
I think that bob’s red mill works great for “breading” meats. I use it for liver or chicken and grill or bake it. It ads a delicious flavor and is perfect texture.
I usually just add some kind of spice and dip them in the bag w/out oil because the meat is usually pretty damp and the almond meal sticks to it.
Katie says
I too wasn’t so thrilled with Bob’s Red Mill, which is so easily to find. But if you are near a Trader Joes, they have an almond meal (whole ground almonds with the skin on) that is ground so fine it works perfectly. I have used that for Elana’s recipes with success. And its pretty. It is also $3.99 a pound which for supermarket prices isn’t too bad.
Jose says
Techinically, un-blanched almond meal works fine for Elana’s pies. I’ve used it before without any problems. In fact, if you add a little cinnamon to it it can sort of feel like a graham cracker crust. I don’t know why Elana only uses the blanched (other than it’s closer to white flour). The un-blanched stuff works in a lot of recipes with great success.
Vanesa says
PS- filled mine with a dairy free pumpkin pie filling! ;)
Vanesa says
Curious if you need to grease the pan first? I had a hard time removing it from the pan, but maybe because I used a glass pie pan instead of the metal one per above…
glutenfreeforgood says
Wow, nothing better than easy, healthy and tasty!