ALMOND FLOUR PIE CRUST
Low carb pie crusts can sometimes be a little intimidating to do. I had always made all of my pie crusts using flour or starches and never would have thought to use nut flours to make one.
Over the last couple of years I have uploaded a couple of gluten free pie crust recipes that I have used in a few of my recipes, either savoury or sweet, but have never uploaded a recipe for one by itself.
ALMOND FLOUR PIE CRUST
A delicious low carb pie crust that can be made dairy-free if need be!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
SERVINGS
12
SERVINGS
TOTAL CARBS 7.05g
Cook Mira
Ingredients
METRIC - US IMPERIAL
Almond Flour Pie Crust for Desserts. Recipe for 2 pies or 2 tarts or 6 small tarts.
210 g blanched almond flour
70 g coconut flour
50 g powdered erythritol (or approved paleo sweetener)
2 eggs
4 tbsp butter (or lard, tallow, shortening, melted coconut oil for dairy free)
Gluten Free Dairy Free Pie Crust for Desserts - Recipe for 2 pies or 2 tarts or 6 small tarts.
210 g blanched almond flour
70 g coconut flour
50 g powdered erythritol (or approved paleo sweetener)
2 eggs
4 tbsp shortening (or melted coconut oil, lard, beef tallow)
Almond Flour Pie Crust for Savoury Dishes - Recipe for 2 pies or 2 tarts or 6 small tarts.
210 g blanched almond flour
70 g coconut flour
1/2 tsp salt
1/2 tsp onion flakes
1 tsp rosemary
1/2 tsp garlic powder
2 eggs
4 tbsp butter (or shortening, lard, beef tallow, melted coconut oil for dairy-free)
INSTRUCTIONS
Preheat the oven to 180C/350F.
Add all of the ingredients into a food processor and pulse until perfectly combined and a ball is formed. You can also mix everything with your hands and knead until fully combined.
Now, you can make two 8 inch pies with this dough, or 6 small pies. In the pictures, I made one 8 inch tart and three 5 inch tarts.
Press the dough with your hands into a mold of your choice, preferably one with a loose bottom so that you can easily take it out of its mold later.
Make sure the dough is distributed evenly everywhere. With a fork, gently stab the dough in different places to create small air pockets.
Place it in the oven and bake for 15 minutes. *If you make a savoury pie crust, either bake it before hand for 15 minutes and then add your fillings that don't need to be cooked, or add your raw fillings and bake the crust for 30-40 minutes in the oven.*
Take it out and let completely cool before adding your toppings of choice.
NOTES
I measure all of my ingredients with a scale. I do not use cups when making baked goods as the weight of the ingredients greatly differ depending on if you stuffed the cups or not, the climate and altitude. The recipe is available in grams and ounces.
This recipe makes two 8 inch pies so makes 12 servings. The nutritional info is for the almond flour pie crust for desserts.