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
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 2 tablespoons coconut oil
- 1 large egg
- 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?
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Note: for those of you looking for pecan pie filling, please see the recipe in The Gluten-Free Almond Flour Cookbook.
Lisa Baker says
Hi Elana! I made this crust today and used a pumpkin filling. It was delicious! Thank you for doing what you do!
Lisa, you’re welcome! I’m so glad this was delicious :-)
I’m glad to see this post! I was planning on trying the same thing and was wondering if it would work out. Now I know! ?
Amanda, I’m happy to help :-)
Dora Galea says
Hi, can this be used for chicken/pork/fish filling pies pls?
Dora, I have a fantastic recipe for a Chicken Pot Pie recipe and Savory Crust in my first book, The Gluten-Free Almond Flour Cookbook that I think might be just what you’re looking for:
Looks like this tart crust recipe has been around for sometime. I’ve been successful with using ground almonds instead of graham crackers when I wanted cheesecake. Now I’m ready to tackle a more sophisticated dessert that will be for a special dinner with some special friends. I’m preparing classic French Pear Tart with the almond flour crust. I’ll also make a custard to pour over the poached and fanned pears in the tart. I can do this gluten and sugar free using stevia. I’m stoked. Hope all works well and if it’s really special, you can bet I’ll be back to post my recipe for all.
Hello, can I make this crust and freeze it? Or refrigerate it in advance? For how long?
I have just read empoweredsustenance.com saying that almond flour is really bad for you. I have been on a Paleo way of life for a good while now and have read this article and am not sure how safe almond flour is. Any ideas?
Elana Amsterdam says
I LOVE almond flour! I wrote an entire book on it in fact :-)
Of course, not all foods are for everyone. We are all bio-chemical individuals and unique in our individual needs. For me, almond flour is fantastic –it is high in protein and healthy fats and yields an incredible flavor in an array of baked goods. For more information on why I use almond flour check out this post:
Thanks for your question!
This is the best grain free crust ever! Thanks
I was told by my nature path that I need to start eating for my blood type which is A positive. Which means no dairy products, no coconut oil or coconut water, milk of any kind. GF uses dairy milk, butter etc. Vegan calls for coconut oil, milk, or coconut water. So that leaves everything out for me. The amount of recipes for eating for your blood type is almost
Non existent. So what am I supposed to eat or fix for meals.
I have just gone to a naturopath and he too suggested following a blood type diet. I think this is nonsense and could be dangerous as you are cutting out a whole group of foods. I’m not trained in nutrition but do know a lot about it having suffered for many years with food intolerance. If he has suggested this to you ask him what you’re meant to use instead.
Janet C Fowler says
Please note there are other types of non-dairy milk out there – I’ve started drinking oat milk which is quite tasty and works in recipes (the few I’ve used).
you should read up on why the blood type diet works for some people–bec it’s mostly paleo. There is no scientific evidence for the blood type dier, but there is scientific evidence for the paleo one.
Made this a few days ago, and filled it with a blueberry cream pie, using wild blueberries and coconut milk/cream. Came out fantastic!! Was so easy to make and tasted very good even by itself. It did seem to make a bit more crust than we needed, but gave us the chance to try the extra out. We might have been using a 7 or 8″ pie pan though. Thanks for the simple yet tasty recipe!!
Oh, and I forgot to mention that I used grapeseed oil instead of the coconut oil, and had to bake the pie crust for 16 minutes.
Perfect timing, had 6 people coming over for dinner- I had some apples to make pie with but no crust recipe! This recipe was great and super easy. Also, I can see how it’s very flexible to customise it in whatever way you like depending on what the filling will be. I added a tiny bit of honey,vanilla extract and cinnamon.
Long time reader, first time commenter – thanks!
Mary Golden says
Sofia, did you bake your pie crust first?
Could crust work for the cinnamon apple tart ?