This almond flour pie and tart crust is the most delicious Gluten-Free and Keto Pie and Tart Curst recipe. By simply combining almond flour and butter, this Keto Pie and Tart crust is ridiculously easy and versatile for all your future pie and tart recipes.
Almond Flour Pie and Tart Crust
I have never been much of a pie baker.
Why do you ask?
Well, I think the amount of emphasis that the average person places on the taste and flavour of the crust is very intimidating.
However, since I have always challenged myself throughout life, I decided to attempt to make a "successful" pie crust.
Some of you might be saying to yourselves, "Serious, this girl has a doctorate degree and she can't even make a pie crust?"
Before you judge me, let me list the criteria that I had to abide by in order to consider my crust a success.
Why this keto pie crust works
- The crust had to be easily assembled. I have a full-time job (like most of you do as well!) so pulling out and cleaning my food processor takes too much effort. This recipe, therefore, had to be done in one bowl using only a spoon to combine the ingredients.
- The crust had to be low in carbs and high in fibre. Since I suffer from PCOS and potentially Celiac's Disease(you can read this post and see why I am being tested for Celiac's), I wanted to use a high fiber flour without any gluten.
- The crust had to versatile. I knew that if I could find a crust that could be used for quiches, dessert bars, tarts as well as for pies, it would eliminate a lot of the work I have to do when I am trying to come up with new and interesting recipes.
- The crust had to have common, everyday ingredients. I did not want to have to go to any specialty stores or have a crust that cost a fortune to make.
The Solution...Make an Almond Flour Pie and Tart Crust
Since I knew I had to eliminate wheat, I realized that there was no way to make a crust flaky and elastic like the one my Mum makes.
Well, gluten is a protein molecule present in wheat, that is responsible for the elastic texture of dough.
Since I wasn't going to use gluten, I shifted my idea of a pie "shell" as more of a "crust" and decided that I would use an egg (GASP!) in my crust to replace the gluten.
So, after hemming and hawing, I settled for a ratio of almond flour, butter, stevia, salt, and an egg.
Insturctions for making this keto almond crust
- Take the softened butter, almond flour, salt, stevia and egg and place in a large bowl. Combine all the ingredients and press mixture firmly into a pie pan (or whatever baking dish you decide to use)
- Next, if you choose, using a fork, poke holes throughout the crust. I forgot to do this and the crust did rise slightly in the middle but not enough to notice once it was filled.
- Place the crust in the 350-degree oven for 10-15 minutes or until starting to brown.
- Remove the crust from the oven and fill it with your favourite pie filling!
Here are some other recipes that are just as simple:
- Cappuccino Swirl Bars
- Easy Keto Chocolate Peanut Bars
- Peanut Caramel Chocolate Bars
- Chocolate Souffle
- 1 ¾ cups almond flour
- 1 egg
- ½ cup (115 g) butter, softened, unsalted (make sure to use QUALITY butter only!)
- ½ cup sweetener (OPTIONAL)
- ¼ tsp salt
- Preheat oven to 350 degrees F. Grease a pie pan and set aside.
- In a medium mixing bowl, combine all the ingredients and stir to combine. Press mixture into baking dish. If making a pie or tart, use a fork to poke holes throughout crust. Bake 10-15 minutes or until crust is just starting to brown.
- Remove from oven and fill with your hearts desire!
- Feel free to remove the sugar is you are making more of a savory dish such as a quiche or if you perfer a crust that is not sweet.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: gluten free, keto
- Serving Size: ⅛ slice
- Calories: 231
- Fat: 22.6 g
- Carbohydrates: 4.6 g
- Fiber: 2.3 g
- Protein: 5.4 g