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!
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.
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!
Gluten Free Almond Pie Crust
Adapted from Scandi Foodie
Lines one 8 or 9 inch pie pan or six 4 inch (10 cm) tart tins.
INGREDIENTS
- 200g coarse almond meal (approx 2 1/3 c + 1 Tbsp)
- 1/4 tsp baking soda
- good pinch sea salt
- 1 large egg
- 3 Tbsp olive oil
METHOD
Preheat oven to 180°C (350°F). 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 and line pie pan, or divide into balls and press into tart 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.
COOK’S 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.
- Coarse almond meal is the kind with brown bits of skin made from whole (not blanched) almonds.
- If using an un-baked filling, bake crust for 12-15 minutes.
vegetarian // gluten-free // dairy-free // soy-free // sugar-free // probably paleo
Stunning photos, love the lack of butter in this recipe too
Thanks! It’s a nice alternative!
Cant wait to try this recipe, looks great!
Love that! Must give it a try soon, but where do you buy your tins from?
Cheers 🙂 I’ve had them for years so not sure where they came from! Maybe Williams Sonoma, but I’m not sure…!
You can get these tins from Pampered Chef as well. http://www.pamperedchef.biz/DaniShaw
Could I add sugar and use butter instead of olive oil? I want to try this as a crust for cheesecake.
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!
Stunning photos! Love the idea of mini tarts! And those look divine JJ!
I love how healthy this crust it!
Thank you for sharing this JJ! I had always wondered if an almond meal crust would work…now off to experiment!
Oh my goodness, I cannot wait to try this!!
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
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!
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.
Thanks Claudia, have updated the recipe and replied to Ann’s comment. Hope you try it 🙂
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!!
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!
What a great recipe! I’m wondering if coconut oil could be used instead of olive? Thanks!
Hi Melissa, while I prefer olive on this recipe I have definitely used coconut in the past!
Just came across this recipe, and can’t wait to try it out. Any ideas on what could be used as an egg substitute?
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!
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!
how much does this make……..would it be enough to make a 1 or 2 crust pies????
Hi Edna, it makes one crust or 6 tarts per the photos. I’ve added the quantity to the recipe too 🙂 ~ JJ
This was great made as a full size pumpkin pie! I’m thinking mini chocolate tarts would be amazing with this crust!
I am more into rice bran or avocado oil, also I use gluten free baking powder, I am in Australia, NSW, South Coast, also will be coating the base with egg white, before putting in filling so as not to get a soggy base??will let U know the out come when I next bake.
Hi Karen, any kind of oil is fine and there is no difference in the action of a gf baking powder (it’s what I use). I don’t find I need to coat the base with egg white but if you want to you certainly can. ~ JJ