Gluten Free Almond Pie Crust

July 8, 2012
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12-03-19_AlmondCrust

You know I love to tease a bit and split up recipes… this is the perfect example. Purple Pie filling a few days ago, today the crust to put it in!

12-03-19_AlmondCrust

I adore this crust. I discovered it ages ago over on Maria’s site, made it that very evening and filled it with some form of spiced sweet potato custard, made it again for pumpkin tarts around Christmas and again for the first test of my Purple Carrot Pie a few months back! I was hesitant at first though, and couldn’t quite understand how rough almond meal and egg would form a dough, but low and behold it did.

12-03-19_AlmondCrust 12-03-19_AlmondCrust

It is stable enough to line a full-size pie pan but I really liked using it for loose-bottomed tart shells and sometimes little bitty pies in muffin tins. Perfect with sweet custard-y fillings it would be delicious with rustic savory flavours as well.

Now between this and my Whole Spelt Crust I’ve got two versions of crust under my [ever expanding] belt that are starting to change my mind about only eating the filling and leaving the rest behind!

12-03-19_AlmondCrust

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Almond Pie Crust
Adapted from Scandi Foodie

Ingredients:

  • 2oog [approx 2 1/3 c + 1 Tbsp] coarse almond meal – the kind with brown bits of skin, not from blanched almonds
  • 1/4 tsp baking soda
  • good pinch sea salt
  • 1 large egg
  • 3 Tbsp olive oil

Method:

Preheat oven to 180C [350F]. Stir together all dry ingredients. With a fork, mix through egg and oil then use your hand to kneed dough in the bowl until smooth.

Roll dough between 2 pieces of baking [parchment] paper or divide into balls and press into your tins. Refrigerate for 15 minutes.

Bake* for 10 minutes until just golden. Remove from oven. Fill and bake again as required for your pie or tart.

*Notes:

  • If using loose bottom tins place on a baking sheet to catch any oil, if baking in a solid bottom tin don’t worry about the oil you will see, the almonds will absorb it back in.

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23 Responses to Gluten Free Almond Pie Crust

  1. Laura on July 8, 2012 at 3:12 pm

    Stunning photos, love the lack of butter in this recipe too

    • JJ on July 13, 2012 at 4:59 pm

      Thanks! It’s a nice alternative!

  2. Ash on July 8, 2012 at 3:34 pm

    Cant wait to try this recipe, looks great!

  3. Evelyn on July 9, 2012 at 7:10 am

    Love that! Must give it a try soon, but where do you buy your tins from?

    • JJ on July 13, 2012 at 4:59 pm

      Cheers :) I’ve had them for years so not sure where they came from! Maybe Williams Sonoma, but I’m not sure…!

    • Dani on April 12, 2013 at 4:36 am

      You can get these tins from Pampered Chef as well. http://www.pamperedchef.biz/DaniShaw

  4. Indigo Scones (Ellen) on July 11, 2012 at 6:18 am

    Could I add sugar and use butter instead of olive oil? I want to try this as a crust for cheesecake.

    • JJ on July 13, 2012 at 5:03 pm

      Hi Ellen, I would imagine you could but the oil doesn’t seem to contribute a very strong flavour so it would work as-is with a bit of sugar. Great idea to use it for a cheesecake!

  5. Anna on July 11, 2012 at 10:28 am

    Stunning photos! Love the idea of mini tarts! And those look divine JJ!

  6. Jen @ Savory Simple on July 13, 2012 at 4:37 am

    I love how healthy this crust it!

  7. Peter G | Souvlaki For The Soul on July 13, 2012 at 3:53 pm

    Thank you for sharing this JJ! I had always wondered if an almond meal crust would work…now off to experiment!

  8. Rita Barton on July 16, 2012 at 11:52 am

    Oh my goodness, I cannot wait to try this!!

  9. Ann on November 17, 2012 at 6:38 am

    Is “2oog coarse almond meal”
    in the ingredients list a typo?

    What is the amount in US conversions?

    I really want to try this out for Thanksgiving! Can’t wait

    • JJ on November 17, 2012 at 2:43 pm

      Hi Ann, no it’s not a typo, just the weight of the item in grams. It works out at about 7 oz or 2 1/3 cups + 1 Tbsp when lightly spooned in. Let me know how it goes!

  10. Claudia Kuhns on November 17, 2012 at 2:08 pm

    I have the same question as Ann. What is 2oog coarse almond meal. I have looked at several recipes and this one looks the best. I also want to use it for Thanksgiving.

    Thank you.

    • JJ on November 17, 2012 at 2:44 pm

      Thanks Claudia, have updated the recipe and replied to Ann’s comment. Hope you try it :)

  11. Hannah Caldwell on February 13, 2013 at 10:07 pm

    Hey JJ, was just wondering if it matters too much whether you get the almond meal without the bits of skin in it?? will it make a large difference? thanks!!

    • JJ on February 13, 2013 at 10:42 pm

      Hi Hannah, I’ve never made it with the blanched almond meal but I would imagine that it would simply create a smoother crust – let me know if you try it!

  12. Melissa on September 10, 2013 at 2:05 am

    What a great recipe! I’m wondering if coconut oil could be used instead of olive? Thanks!

    • JJ on September 11, 2013 at 12:05 pm

      Hi Melissa, while I prefer olive on this recipe I have definitely used coconut in the past!

  13. Tam on October 25, 2013 at 2:17 pm

    Just came across this recipe, and can’t wait to try it out. Any ideas on what could be used as an egg substitute?

    • JJ on November 5, 2013 at 11:22 pm

      Hi Tam, hum, the packet vegan egg substitute would probably work (it is usually potato starch) or you could try a bit of chickpea/besan flour? Let me know if you try anything!

  14. Drebabii on November 26, 2013 at 6:18 pm

    THANK YOU! THANK YOU! I was looking for a recipe with almond flour but no butter! I’m trying to stay away from as much starch and dairy as possible. I can’t wait to try it! Thanks again!

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