Whether you require a gluten-free sweet or savory pie crust, this one will fit the bill perfectly. By adding a few dessert-friendly ingredients like maple sugar, cinnamon or vanilla, this crust can be a base for all of your favorite fruit or cream fillings. Omitting those, however, will allow you to use this crust for savory tarts or quiche.

Servings: 8 to 10
Prep Time: 15 minutes, plus 20 to 30 minutes refrigeration time
Cook Time: 8 to 12 minutes

Ingredients

2 ¼ cups superfine almond flour
½ teaspoon sea salt
2 eggs, divided
2 tablespoons maple sugar (optional)
1 tablespoon vanilla (optional)
1 teaspoon cinnamon (optional)
2 tablespoons cold butter, coconut oil, or ghee, plus more for greasing

Directions

1. Preheat oven to 350 F (175 C).

2. Sift the almond flour into a food processor; add the salt and pulse a few times.

3. Whisk 1 egg in a bowl and add the maple sugar, vanilla, and cinnamon if using.

4. Add the chopped butter, coconut oil or ghee to the food processor and pulse a few more times.

5. Add the egg mixture and continue to pulse until the dough forms a ball and is fully combined.

6. Chill the dough for 20-30 minutes until firm.

7. Press dough into a 9-inch (23 cm) pie dish. Use a fork to crimp the edges if desired. It will take some effort to spread it and press it, but it will fill the pie dish.

8. Whisk the remaining egg in a bowl; using a pastry brush, brush over the pie crust.

9. Bake for 8-12 minutes or until golden brown.

10. Remove from oven and fill with desired pie ingredients.

TIP: Use a pie crust shield or foil for the edges when baking the pie so that the crust does not burn.