Almond Crust (Gluten-Free Pie Crust)

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Graham cracker crusts can be a crunchy, delicious part of an ice cream or pudding pie.  But if you are gluten-intolerant, a graham crust can make those desserts off limits.

For my father’s recent birthday, I created a version he could enjoy using almond meal.  I think my kids loved the nutty, crunchy crust even more than he did!  This is a great option for any dessert in which you wish to play up the nutty flavor.

 

Almond Crust (Gluten-Free Pie Crust)
Coarsely ground almond meal creates a crust similar in texture to a graham cracker crust. This recipe is best suited to a filling that does not require baking as nut-based crusts don’t fare as well when baked for extended periods of time. If you wish to try, cover the edges with a crust protector (a homemade foil version will do) to prevent over-browning and start out with a well-greased pie plate.
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Ingredients
  1. 1 1/2 cups almond meal (I have better results with almond meal as opposed to finer almond flour)
  2. 1/4 teaspoon sea or kosher salt
  3. 1/2 teaspoon cinnamon
  4. 1/4 teaspoon baking soda
  5. 2 tablespoons sugar (see note)
  6. 1/4 cup butter or coconut oil, melted
  7. 1 tablespoon water
Instructions
  1. Preheat the oven to 350 degrees.
  2. Whisk the dry ingredients together. Then add butter or coconut oil and water.
  3. Knead dough until well combined. Then press the dough into a greased 9-inch pie plate, working the mixture up the sides.
  4. Bake 10 minutes or until lightly golden. Cool completely.
Notes
  1. You may omit the sugar if you wish to use this crust for a savory recipe.
The Fountain Avenue Kitchen http://fountainavenuekitchen.com/

 For the recipe for Hot Fudge Peanut Butter Ice Cream Pie, click here.

 

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Comments

  1. Rila Hackett

    Ann…. thanks so much for your cooking labor of love which blesses us all. I’ve so enjoyed your beautifully laid out website and your column in the Sunday paper. You’re a great cooking coach in the way you instruct in your recipes. The only thing I would prefer more is if you were actually in the kitchen with me. 🙂

    Reply
    1. Ann

      Rila, I would come to your kitchen any day! I’m so glad you enjoy the column and the website and truly appreciate the kind words. They mean more than you know: )

      Reply
  2. Pingback: The Fountain Avenue Kitchen – Hot Fudge Peanut Butter Ice Cream Pie

  3. Erika Vidler

    Looks great! I’m looking at all of your gluten free options and getting plenty of ideas for some tasty meals for my boyfriend and his mother, as they both have celiac disease. Thanks for posting them 🙂

    Reply
    1. Ann

      Hi Erika,
      I am so glad you are getting some good ideas! There are actually quite a few recipes beyond the ones in the specific “gluten free” category. Some things are just naturally gluten free so I don’t necessarily include them. Then, there are some things that can easily be gluten free if a gluten-free product is chosen–like soy sauce which isn’t always GF but can be. Also, if they can eat gluten-free oats, I have lots of baked oatmeal recipes that may be of interest. Finally, the gluten-free flour blend is a great cup-for-cup substitution and I use it in muffins, cakes, quick breads, etc. Hope you enjoy!!

      Reply
  4. Patricia

    We enjoyed this crust recipe! I used it for my traditional Cherry-O-Cream Cheese pie which calls for a graham cracker crust. Thank you!

    Reply
  5. Pingback: The Fountain Avenue Kitchen – Almond Flour Pie Crust (gluten-free)

  6. Kristina

    Hmm… I didn’t have good luck with this. I was enlisted to provide gluten/dairy free pumpkin pie for a dinner meeting. I used Bob’s Red Mill finely ground almond flour. The dough looked oily from the start and after I formed it in the pan I pressed out as much oil as I could with paper towels. Then the edges of the crust browned very rapidly. (I had just baked a regular pie for an hour without needing to cover the crust but this one was too dark in 15 min.) Sadly, the bottom of the pie was thoroughly soggy when done, absolute mush. I could envision pre-baking for a no-bake filling, but this did not work for me as an unbaked crust. Good luck that only one person had a piece, and my kids certainly aren’t picky about leftover pie, soggy or not!

    Reply
    1. Ann

      I’m so sorry to read this, Kristina, and am trying to figure out what could have gone wrong. I typically use this crust for fillings that do not require baking, and it is true that nut-based crusts brown more quickly than traditional crusts. (I use a foil “crust protector”.) Did you measure the coconut oil from the melted state? I am also perplexed about the soggy bottom, as mine has always been cookie-like, although I have not used this for a pumpkin pie. I appreciate the feedback, and hope the kids enjoy the leftovers…soggy bottom and all: )

      Reply
      1. Kristina

        Thanks for your thoughts. Yes the oil was melted and I poured some excess back into the container to measure correctly. I used a crust protector when I saw the browning and there was no further damage. And I just ate a piece for breakfast so don’t feel too bad about it. 🙂

        Reply
        1. Ann

          That makes me feel better! One last thing I thought of is that I make this crust with almond meal instead of the finer flour to mimic a graham cracker crust. The picture shows how hearty it is. That, along with a wetter filling requiring an extended bake time, might explain the difference. Thanks again for taking the time to share your feedback.

          Reply