There are obviously some changes, most notably, savory seasonings. Additionally, the amounts of both blanched almond flour and tapioca flour are different as well as the need to omit the vanilla extract.
What is so lovely about this savory pie crust is how “real” it tastes. While this crust may be Gluten Free, Grain Free and Dairy Free, it is not lacking in authentic taste and texture. It is light and flaky, doesn’t break when sliced and holds up for at least a full day after being filled and baked.
I have used a variation of this simple crust to make pot pies, hand pies, and crackers but my favorite is as a quiche crust (recipe coming next week for the quiche!).
- Almond meal (ground raw almonds with their skins on) and blanched almond flour (finely ground blanched and skinless almonds) are different. This Pie Crust used blanched almond flour and will not work with almond meal. I have tried it with both Bob’s Red Mill Almond Flour/Meal (why do they call it that when it’s really blanched almond flour – so confusing!) and Honeyville Finely Ground Blanched Almond Flour and both came out fantastic.
- I usually use Bob’s Red Mill Tapioca Flour and have good results. I have heard that some tapioca flours can have a strong or bitter taste. This crust shouldn’t have any off-taste, if it does, I would look at the brand of tapioca flour.
- The only brand I can find that makes Organic Palm Shortening is Spectrum. It’s a bit pricey but I usually try to stock up when it’s on sale.
- Ground White Pepper is not the same as Black Pepper and cannot be substituted evenly. The white pepper really helps to make this Savory and I highly recommend sticking with it for the best possible outcome.
- It is important to note that you will likely need either pie weights or dried beans to blind bake this crust. The change in ratio of almond flour to tapioca flour creates a lighter crust which rises when baking. I used this stoneware tart / quiche dish which is 10 1/2″ with these ceramic pie weights. If you don’t have ceramic pie weights, use dried beans in their place.
Recipe Makes 1 Crust for a 9 1/2 to 10 1/2 Pie, Tart or Quiche Pan
10 minPrep Time
12 minCook Time
22 minTotal Time
- 1 1/4 cups blanched almond flour
- 1/3 cup + 2 Tablespoons tapioca flour / starch
- 3/4 teaspoon finely ground sea salt
- 3/4 teaspoon paprika
- 1/8 teaspoon ground white pepper
- 1/4 cup palm shortening
- 1 large egg
- Place an oven rack at center position and preheat oven to 350F. In the bowl of a food processor, combine almond flour, tapioca starch, sea salt, paprika and white pepper.Pulse until there are no more lumps or bumps.
- Add egg and shortening and pulse until dough starts to come together and move together in the processor. It won't form a ball, you will have to scrape it together to get it out.
- Scrape all of the dough out, making sure that all of the egg and shortening were incorporated thoroughly. Place into quiche pan and begin the press the dough with your fingers from the middle out. Continue gently pressing until the dough is evenly spread out over the bottom. You need to be gentle and press slowly in short strokes. As you press the dough from the center and up the sides, you should begin to have a bit extra come up the sides and over the top.
- Use your fingers to scrape the extra dough off or grab a rolling pin and just roll it one time over the edges of the quiche pan. Now, pinch the dough all around the pan to even out the edges.
- Grab a fork and poke some fork holes in the base of the crust.
- Place a piece of parchment paper gently on top of the uncooked crust and evenly spread out your ceramic pie weights or dried (uncooked) beans.
- Bake for 7 minutes. Remove from oven and carefully remove (HOT!) pie weights. Return crust to oven and continue baking for remaining 5 minutes.
- Remove to a wire cooling rack and allow to cool completely before using.