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?
Free exclusive eBook, plus recipes and health tips, delivered to your inbox.
Note: for those of you looking for pecan pie filling, please see the recipe in The Gluten-Free Almond Flour Cookbook.
Rachel Zuesi says
I just made your chicken pot pie with the savory pie crust. The taste was excellent, however the crust completely fell apart when I put the pot pie filling in it. I followed the directions exactly, but ended up with mush. Can you give me some feedback?
Coastal Rose says
I don’t use grapeseed oil or minced scallions and searched the web for a low carb almond flour pie crust and found one that was simple to make and delicious (for the even more delicious quiche recipe in Ms. Amsterdam’s book).
3 tbsp. butter
1-1/2 cups almond meal or almond flour (they’re really the same thing, just finely ground almonds.)
Artificial sweetener equal to 3 tbsp. sugar. (I used Stevia – and just about 1/8 tsp.)
Preheat the oven to 350; melted the butter and put it in a 9″ pie pan – added the almond flour & sweetener to the butter and just mixed it with the fork. You want to coat the almonds with the butter, but don’t want them to be soggy. You’re looking for a wettish crushed crumb texture.
When they’re well mixed, spread the crust evenly in the pie plate with our fork. Then use the back of a flat measuring cup to press the crumbs down firmly. Bake for 10 minutes – but check it at 8.
You can use the pie crust to make anything from a sugar-free fruit pie to a sugar-free chocolate pudding tart.
(about.com low carb – reference)
Catherine says
I have been trying to find a great GF pastry. One that can be rolled out & using cutters to may small individual tarts, as being british I make mince-pies, lemon curd tarts & jelly tarts at Christmas time. So I need a pastry that can be rolled out & cut (small circles). Anyone know if I can add or change anything to make my traditional tarts using this pastry recipe? Thankyou.
www.againstallgrain.com says
I used this recipe for a breakfast pizza tart and I’m in love! It was so easy to make and didn’t crumble like a lot of the recipes I’ve tried. I usually try to make up my own recipes for stuff like this, but there’s no need to when this one is perfect!
Sam says
Looks great, can’t wait to try it!
Going to use it for a dark chocolate baked tart (altered from a jaimie oliver recipe)…
& might try a vegan version too…
I’ll post recipes & photos on my blog soon, i’d love you to take a look all :)
Mila says
Do you think this could be used as the base for a quiche?
Elizabeth says
I used this crust for a spinach/veggie quiche and it turned out wonderful. I did not pre bake the crust but I did use a glass pie pan and greased the pan with a little coconut oil. It sliced up beautifully.
Lizzie B says
Elana, I used this tart crust as the base for 7 Layer bars today. My local grocery stores don’t carry GF Graham Crackers, I didn’t plan ahead to order online and wasn’t going to do the five hour round trip to a “big” town that would have GF graham crackers. It worked great! I did not pre-bake, just pressed it into the pan layered the goodies on top and stuck it in the oven. This recipe makes a nice amount for an 8″x11″ pan… my recipe called for a 9×13, pretty sure that would have stretched this crust a bit thin, so I just adjusted the amount of my other ingredients. Who am I kidding, I just piled on stuff until it looked right. :-)
Vanesa says
I’m also curious on the pre baking issue… Do you want to comment on that Elana? Since it is not mentioned… Does it depend on the recipe? Is it prevalent if you have a raw filling and not if you have a cooked filling? Or always/never prebake? Thanks so much!!!
Indy says
Trying your crust today for our Paleo pumpkin pie. Thank you. I am thankful for your delicious recipes. Happy Thanksgiving!
Cat Wilson says
Thanks for this Elana. We do not use coconut oil so we substituted Safflower Oil. It mixed well and I was even able to flute the edge of the dough in the pie pan… something I have not done since going lo-carb two years ago. It’s clear that it will be a great pumpkin pie for my family tomorrow. Love viewing your recipes and thanks so much for all your hard work that enables so many of us to enjoy these foods. Happy Thanksgiving!
Ghita says
If I double this recipe, will it be suitable for making an apple pie (with a crust below and crust above)? Do I need to prebake the crust?