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
Jean Morando says
I have been searching for a recipe for gluten free dinner rolls….any suggestions?
Clairissa says
I made a variation on this for a “stuffed apple pastry” of sorts.
2 cups of brown rice flour
1/2 tsp sea salt
4 tablespoons coconut oil
2 eggs
Turned out to perfection. I didn’t pre-bake. Just rolled out, stuffed the dough and cooked my pastry on 350 for 20 minutes.
Ada Rousso says
I,too, would like to know if this crust should be pre-baked before filling with pumpkin pie mix and then baked again as in the pumpkin pie recipe in The Gluten-free almond flour cookbook.
thanks.
Ada
Linda says
If I’d like to use pumpkin pie filling, should I bake this crust first? My other recipes call for baking the crust first so it doesn’t get soggy.
Very excited to try this!
Kate says
That’s it – I must get almond flour asap!
Sabrina says
I made this and pressed it into a pie pan. I baked it at 350 for about 20 minutes (used pie weights). It was delicious!
valerie says
Thanks Sabrina – I have never heard of pie weights! So, I am assuming you baked it blind and then put in a filling which you did not cook. Is that right?
valerie
valerie says
I did try this recipe and it was delicious – I made a plum tart. However, I felt that the pastry in the middle of the tart was a bit mushy. So,I then tried another one but put some foil over the top to cook the middle a bit longer – this was a disaster as the middle did not improve but the edge of the crust became super-hard and inedible! In both caes, I didn’t prebake the crust as Elana’s recipe didn’t appear to call for this, but I suspect that, had I done so, the whole thing would have become over-hard. Any suggestions welcome.
Kathryn says
When I baked my apple tart I set the oven to 325 degrees and baked the tart about 1 1/4 hours. The filling topped the crust so the edges didn’t over brown and the middle was a crispy and perfect as the rest. I’m wondering if your recipe used a higher temperature which browned the edges before the middle could bake?
valerie says
thanks Kathryn – no not a higher temp. I used 180 (UK) which I think is about equivalent to 325 US. The edges of the first pie were brilliantly cooked and the second (longer cooking time) awful. I have a fan oven – I wonder if this made a difference?
Kathryn says
Hum, same temp, same type oven. Perhaps patting the bottom a little thinner might work. My tart pan was an inch larger than what Elana’s recipe called for (10″ or 25 cm) so I had to pat it out rather thin to get it to go part way up the sides. That might be the difference? My filling actually covered the edges of the crust when I popped it in the oven and as the apples soaked the cream mixture the crust started to appear so no over-browned edges.
valerie says
Thanks Kathryn – will have another go!
Kelly says
Have you ever tried an aluminum pie crust protector ring? They work great for slowing the browning down around the edges of a pie crust, any type of crust, while allowing the middle to bake longer. I bought mine on Amazon, or they carry them at many large kitchen supplies stores.
Barbara says
Can I substitute soy flour for the almond flour? Besides being allergic to wheat, I’m also allergic to nuts…
Kathryn says
You have made my husband immensely happy! I used almond meal with this recipe and made him a French apple tart for his birthday dinner. It was delicious. I blogged about it and linked to this page. Thanks!
Eurogal says
I´m definitely making this as a blueberry pie! Thank you so, so much for this recipe!