Gluten Free Almond Pie Crust


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.

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!



    • JJ says

      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!

  1. Ann says

    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 says

      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!

  2. Claudia Kuhns says

    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.

  3. Hannah Caldwell says

    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 says

      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!

  4. Tam says

    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 says

      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!

  5. Drebabii says

    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!

  6. Kathie says

    This was great made as a full size pumpkin pie! I’m thinking mini chocolate tarts would be amazing with this crust!

  7. Karen says

    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.

    • JJ says

      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


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