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.
Carise says
I’ve been baking with almond flour for a year now and I’ve noticed it burns VERY easily. I’m afraid to pre bake the crust AND then bake it in the oven for the 55 min that my pecan pie needs. Will it burn to a crisp? Does covering the edges work as it does with flour dough? Never made an almond flour crust.
Patrice Robins says
I would try pecan or hazelnut flour.
Coastal Rose says
I just purchased The Gluten-Free Almond Flour cookbook. Made the first recipe yesterday – the quiche – which was out of this world, along with the savory pie crust.
As a diabetic and following a low-carb diet, can you please explain to me why there is no nutritional information given on any of the recipes?
Kelly Gambasica says
Hello Elana,
I love your recipes ! I would like to substitute the eggs on this recipe. Any suggestions, please ?
Many thanks,
Kelly
Coastal Rose says
Yes, there are plenty of egg substitutes available for baking or preparing a dish that calls for eggs. Ener-G Egg Replacer is a reliable egg substitute for use in baking. It is available at health food stores and most grocery stores.
It’s gluten free, wheat free, no preservatives, artificial flavorings or sugar added. No cholesterol. Contains no eggs or animal protein. As a 34 year vegetarian, been using it for as many years as it’s been around.
Laura says
This was a great crust for cheesecake this weekend. It turned out perfectly in consistency, density, and flavor.
Also, I replaced about 1/5 of the almonds with hazelnuts for a delicate, nuttier flavor, and made my own almond-hazelnut flour from the whole nuts in the food processor as step 0.5.
Caroline says
It turned out great!!! What a wonderful and quick recipe, so simple and delicious!!!
Karee says
Beautiful! Made a Blueberry tart for Father’s Day. The almond crisp crunch was perfect complement to fresh blueberries.
Thanks! This is a keeper
Alison says
Re: a good substitute for egg…
mix ground flax seeds with just enough water to make it about the consistency of very loose mud. The ground seeds will form a gelatinous consistency much like egg whites, and provide a great substation in almost any situation (unless of course having ground flax in the recipe is undesirable).
Alison
LEH says
I have the Gluten Free Almond Flour Cookbook and have tried to make the Savory Pie Crust (for quiche) and CANNOT get the crust to brown – I’ve even cooked it for 20 minutes (vs the 12-15) recommended time. PLEASE HELP!
CJ says
Hi I used this recipe but as I’m only gluten free I used butter! I also added little sugar and lots of chia seeds! I baked it for 15min and filled it with a cheese cake filling!! Everyone was overthe moon!!! Will def use it from now on!!!! Thanks!!