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Yeah…Immaeatthat

Nov 17

Almond Flour Pie Crust (Gluten Free)

Okay, it has almond flour and oat flour, but it has more almond flour than oat flour. Hence my rationale for the title.

Almond Flour Pie Crust!  Makes enough crust for the bottom and top of your pie!  Perfect for people who like pie with their crust. #glutenfree #almondflour #piecrust

I have a pie recipe to share with you friends on Wednesday.  From kale salad to pie.  Oh yes. 

I ate a slice of this pie for breakfast and felt rather festive while I did.  Or maybe I just felt European.  My sister’s fiancee is Italian and he has taught us that cakes, pastries and sweet things at breakfast is completely normal.  Some of his family was here for their honeymoon and there were differing opinions over when cupcakes were to be eaten…for breakfast or dessert.  I’ve decided that maybe I’m Italian too, since pie and cinnamon tea for an occasional breakfast is something I can support.  And my future nieces and nephews are going to be 50% Italian so that practically makes me Italian.  I think. 

On to pie crust.

My favorite part of pie is the crust.  I figure if you’re going to go through the effort to make a pie crust, you may as well make sure that every slice of pie comes with a generous portion of crust.  I think the world would be a happier place if every pie had crust on the bottom and on the top.  No matter if the pie is pecan, apple, pumpkin, chocolate, coconut, etc.  All need top crusts.  And don’t even get me started on meringue.  Unless it is this meringue, because holy meringue.

So first, you put your almond flour, oat flour, brown sugar, salt and egg in a food processor.  And process until it looks like sand.

Almond Flour Pie Crust | Yeah...immaeatthat Almond Flour Pie Crust | Yeah...immaeatthat

Then add in your butter.  We’ve been buying this grass-fed butter lately. 

I know butter in pie crusts is supposed to be ice cold, but you will be handling this pie crust a lot so ice cold butter doesn’t have a chance, so don’t worry about it.  Just add it in and pulse the mixture until you get a crumble crust to form.

Pie Crust-11

Dump half the crust into a greased pie dish and press it into the dish.

Almond Flour Pie Crust | Yeah...immaeatthat Almond Flour Pie Crust | Yeah...immaeatthat

Then place the remaining crumby dough onto a lightly floured surface and press it into a flat sheet. 

6 Ingredient Pie Crust

Then use a rolling pin to make it smooth.  Since the crust is on the crumbly side, I recommend not trying to make a solid sheet for the top.  Instead, use a small cup to cut out circles.

Almond Flour PIe Crust with a fun shape...little circles!! #glutenfree

Then use a teaspoon to make smaller circles to fill in any openings in the crust.

Pie Crust Designs...little circles!! Use a teaspoon to punch out baby circles for your pie crust! #glutenfree

Add your filling of choice…pecan, cherry, apple, pumpkin, rhubarb.  Then layer on your circles.

Gluten Free Pie Crust

Bake at 350ºF for at least 35 minutes, or until golden brown.  You may need to bake it up to an hour for some pies, so just tent the top of the pie with foil to keep it from burning. 

And then PIE. 

Well, let the pie completely cool (overnight preferably) and then…PIE.

Simple Almond Flour Pie Crust! Looks fancy but really easy!! #glutenfree

Almond Flour Gluten Free Pie Crust
Print
Ingredients
  1. 2 cups almond flour
  2. 1 1/2 cup certified gluten free oat flour
  3. 2 tablespoons brown sugar, packed
  4. 1/2 teaspoon salt
  5. 1 egg
  6. 1/4 cup grass-fed butter, cut into small chunks (we use this brand)
Instructions
  1. Add your almond flour, oat flour, brown sugar, salt and egg into a food processor. Process until it looks like sand. Then add in your butter and process until you get a crumble crust to form. Dump half the crust into a greased pie dish and press it into the pie dish, being sure to go up the sides too.
  2. Dump the remaining crumby pie dough onto a lightly floured surface and press into a flat sheet. Use a rolling pin to smooth it out. Since the crust is on the crumbly side, I recommend not trying to make a solid sheet for the top. Instead, use a small cup to cut out circles. Then use a teaspoon-sized measuring spoon to make smaller circles to fill in any openings in the crust.
  3. Add your filling of choice...pecan, cherry, apple, pumpkin, rhubarb. Then layer your circles on top.
  4. Bake at 350ºF for at least 35 minutes, or until golden brown. You may need to bake it up to an hour for some pies, just tent the top with foil to keep it from burning.
makes a top and bottom pie crust for an 8" pie dish
Yeah...Immaeatthat http://immaeatthat.com/

12 comments on “Almond Flour Pie Crust (Gluten Free)”

  1. That looks awesome! I’ve been looking for an almond flour-based pie crust (have some gluten-free relatives coming for the holidays), so thanks so much! :D

  2. Yum! This looks really good. I’m not gluten free, but love trying new things…I may have to experiment with a pie :)

  3. I’ve never topped a pumpkin pie with a top crust but I may have to try now… mostly because the round circles look like so much fun!

  4. What a cute design! I love the idea of cutting out and layering the shapes, rather than rolling out the dough, which can be tricky with almond flour :)

  5. can i make it with oat flour and omit using almond flour ?

  6. Nutrition question: what is the advantage to grass-fed butter? I haven’t heard much about it in the nutrition world!

    • Hey Erica! My research shows that grass-fed butter contains more Conjugated Linoleic Acid (CLA), which is associated with cancer prevention. CLAs are actually a transfat, but they are naturally occurring and not the result of hydrogenated oil…so CLAs are a beneficial type of transfat. In comparison to non-grass-fed sources, grass-fed beef and dairy also has more antioxidants (beta carotene and vitamin E) and more omega-3s. This still doesn’t have me putting butter on EVERYTHING though;)

  7. Is it necessary to bake the pie crust for a short period of time before adding in the filling?

    • For pie fillings that take a longer time to bake (pumpkin, pecan), I would say no! But for pie fillings that bake quickly (less than 20 minutes), you may need to.

  8. Pingback: 24 Healthy Almond Flour Recipes You’ll Fall In Love With

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