Gluten-Free Pie Crust – Sweet Or Savory
This gluten-free almond flour pie crust recipe is easy to make and tastes like a shortbread cookie. Without a doubt, it's the best gluten-free, dairy-free, and keto pie crust! In addition, you can make it egg-free for a vegan option! It works great in many recipes – from desserts to savory meals.
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Servings: 1 crust pie (12 slices)
Calories: 146kcal
Equipment
- Large bowl
- Baking pan with removable bottom
Ingredients
- 2 ½ cups (240g/8.4oz) almond flour
- ¼ tsp of salt
- 3 tbsp of melted butter , or ghee, coconut oil or vegan butter
- 2 tbsp honey, leave out if making a savory pie or quiche
- 1 egg, see tips on the blog for eggless option
Instructions
- Preheat the oven to 180°C/350°F
- In a large bowl, add 2 ½ cups (240g/8.4oz) almond flour and ¼ tsp of salt. Mix until incorporated.
- Add 3 tbsp of melted butter and 2 tbsp honey (if using). Work with your fingers until you get a smooth and sandy texture and all the butter is incorporated.
- Add 1 egg and mix until you get a soft dough that can be pressed into a ball.
- Transfer the dough to the baking pan and use your hands to press the dough into the bottom and sides of the pan. Try to keep the edges square.
- Prick a few holes in the bottom to keep the dough from puffing as it bakes.
- Bake for 20 minutes. (If par-baking the dough, bake for only 10 minutes.)
Nutrition
Serving: 1Slice | Calories: 146kcal | Carbohydrates: 4.3g | Protein: 4.7g | Fat: 13.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 7.1g | Cholesterol: 21mg | Sodium: 54mg | Potassium: 153mg | Fiber: 2.5g | Sugar: 0.9g | Vitamin A: 109IU | Calcium: 57mg | Iron: 0.81mg
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