A big thank you to my close friend and very talented baker, Monir Hodges, for teaching me how to make this crust.
This is a delicious, low carb, gluten-free pie and tart crust! My friend Ann, who loves great food and always tells me the truth about my cooking (even when it’s not pretty), says this crust is wonderful and tastes and looks just like the wheat flour crusts she knows and loves. I served it to her with my Creamy Lemon Tart.
This almond flour pie crust is way easier to make than a wheat flour crust because you don’t have to worry about handling it too much and making it tough, or fussing with a rolling pin. All you do is combine a few ingredients in a bowl and press the dough into a pie plate or tart pan with your fingers.
This dough freezes really well and can be made ahead of time and frozen for up to a month. If I have any leftover dough, I just wrap it in plastic and freeze. When I accumulate enough leftover pieces, I defrost them all at one time and get a “free” crust.
This almond flour crust is totally versatile, looks pretty, tastes yummy and works great for any pie or tart.
- 1 egg
- 2 1/4 cups almond meal
- 1/4 teaspoon baking soda
- 3 tablespoons xylitol or erythritol
- 6 tablespoons butter, melted; or coconut oil for dairy free, paleo alternative
- 1 teaspoon vanilla
- Crack egg into a medium bowl and beat. Put all the other ingredients into the bowl and combine well with a spoon or spatula. Dough may be used right away but will be easier to handle if cooled for about 15 minutes in the refrigerator.
- Using your fingers, press dough into a pie plate or tart pan to a thickness of about 1/8". I don't expect you to measure this...just the thickness of normal crust. There may be leftover dough. Do not make crust thicker to use it all up. Just wrap extra dough in plastic and freeze for later use.
- For a prebaked crust: Preheat oven to 350°. Bake in center of oven for 20-30 minutes or until nicely browned.
- For an unbaked crust, use according to the individual pie or tart recipe.
- Dough can be made 1 day ahead of time and kept in refrigerator in a ball wrapped in plastic. Dough can also be frozen for about a month. Let thaw for about an hour, or until softened, before using.