This gluten-free pie dough recipe with almond flour is easy to make as it is made with only 5 ingredients and has a delicious buttery cookie taste. Without a doubt, it's the ultimate gluten-free, low-carb pie dough recipe! In addition, it has options without milk, without eggs, keto and vegan! It works very well in various types of recipes – from desserts to savory meals.
GLUTEN-FREE PIE DOUGH INGREDIENTS
- Almond Flour – It is the main ingredient of this dough, you can buy the ready-made almond flour in the market or you can make my recipe of Homemade Almond Flour!
- Salt – Even for sweet crusts, salt helps balance and enhance sweetness, so don't leave it out. I use pink Himalayan salt for all my recipes, but feel free to use another type. For a gluten-free salted pie dough with almond flour, omit the sweetener and double the amount of salt as indicated on the recipe card below.
- Fat – The fat moistens the dough, forming large crumbs that are easy to press into the shape. If you're not sensitive to dairy, almond flour pie dough with butter is the most affordable and delicious option. It's the one I use most often. Another excellent option is Ghee which also provides a rich, buttery flavor, but it's still good for most people who want a dairy-free option since the lactose is removed. For a vegan option, you can use vegetable butter or coconut oil.
- Honey – Adds sweetness. Omit if you're making a savory pie or quiche.
- Egg – The egg provides structure and binds so that the dough does not fall apart, and is also a component for the right ratio between wet and dry.
ATTENTION: The quantities of the ingredients are described in detail at the bottom of the page on the Recipe Card. Here I explain the ingredients of the recipe and their functions or substitutions. Keep reading to the end to see the full recipe!
HOW TO MAKE GLUTEN-FREE PIE DOUGH
This gluten-free pie dough is super easy to make. It's a simple recipe, made with just 5 ingredients that you probably already have in your kitchen.
1. Mix the dry ingredients (flour and salt).
2. Add the fat and honey (if you are going to make the sweet pie). Work with your fingers until all the fat is incorporated. The dough will be soft and brittle at this point.
3. Add the egg and mix until it forms a soft dough that can be pressed into a ball.
How to Make Pie Dough with Almond Flour
4. Transfer the dough to the pan and use your hands to press the dough to the bottom and sides of the pan. Try to keep the edges square. The dough may look a little oily at this point, but it looks perfect after baking! Make a few holes in the bottom to prevent the dough from bubbleing and swelling while baking.
5. Bake for 20 minutes at 180°C!
TIPS AND SUGGESTIONS FOR REPLACEMENTS
This gluten-free pie dough doesn't require refrigeration to firm before baking and you don't have to line it with pie weights like you do in some other recipes.
If you don't want to use the egg or have an allergy or simply want a vegan option, you can replace it with 2-3 tablespoons of water or melted butter (or fat of your choice).
If you don't add the egg to the gluten-free pie dough, it will look a little more brittle, but it will still taste great! If you don't need this dough to be low carb, I would recommend replacing 1/2 cup of almond flour with sweet starch or arrowroot starch, this helps in the alloy. So that means you'll use 2 cups of almond flour and 1/2 cup of arrowroot starch.
The fat in this gluten-free pie dough recipe adds flavor, prevents dryness, ensures the correct ratio of wet/dry ingredients, provides that perfect color, and helps in the movement of heat throughout the crust during cooking.
Almond flour pie dough tends to brown quickly. Therefore, if you notice that the dough begins to brown too much, before it is ready or after 20 minutes of cooking, I recommend covering its crust with aluminum foil or parchment foil to prevent it from getting too dark.
This recipe is enough for an open gluten-free pie. If you want to make a closed pie, you will need to fold the recipe and in addition, you will have to add 3 tablespoons of arrowroot or sweet starch to the dough. Because the starch will help the upper dough absorb the steam from the pie filling, otherwise the dough would become greasy.
OPTIONAL ADDITIONS TO GLUTEN-FREE PIE DOUGH
Most of the time, gluten-free pie dough doesn't need much addition to look great – it's a very tasty base for your filling! But if you want to add some flavor to the dough itself, you can:
For Salted Gluten-Free Pie Dough: Throw in some spices there! (If you do, mix them first with the dry ingredients.) Garlic powder, oregano or Italian spice are the most common and work well.
For Sweet Gluten-Free Pie Dough: Add cinnamon, nutmeg, clove powder or vanilla extract that adds a burst of flavor, making this dough totally addictive.
STORAGE OF GLUTEN-FREE PIE DOUGH
You can easily make this gluten-free pie dough in advance. And you have 4 options:
Bake the gluten-free pie dough according to the recipe, when the dough cools, wrap in a plastic wrap and leave on the countertop or in the refrigerator overnight. Before serving, fill the dough with your favorite topping!
Pre-bake the gluten-free pie dough for 10 minutes. Then wrap in a plastic wrap and store in the refrigerator, although it will be well left on the countertop for a day. (The 10 minutes of pre-baking is recommended when you're using the dough with the filling that needs to go in the oven.)
Make the gluten-free pie dough until step 3 (until it turns into a ball). Wrap the ball of raw dough in a plastic wrap and store in the refrigerator for a day or freeze up to three months. To defrost, let the dough thaw in the refrigerator overnight and then use as you normally would.
You can also store this raw gluten-free pie dough already pressed into a pie pan in the fridge overnight or also freeze in the pan. Be sure to wrap it well to prevent air from reaching it and store the dough at the bottom and back of the freezer so that less hot air gets to it when the door is opened. The more warm air that reaches its crust, the more ice crystals will form.
Gluten-Free Pie Dough – Sweet and Salty
This gluten-free pie dough recipe with almond flour is easy to make as it is made with only 5 ingredients and has a delicious buttery cookie taste. Without a doubt, it's the ultimate gluten-free, low-carb pie dough recipe! In addition, it has options without milk, without eggs, keto and vegan! It works very well in various types of recipes – from desserts to savory meals.
EQUIPMENT
- Large bowl
- Baking Sheet with Removable Bottom 23-25cm
MAKINGS
- 240 g (2 <>/<> cups) almond flour
- ¼ teaspoon of salt
- 3 tablespoons fat, melted or softened (butter, ghee, vegan butter, coconut oil)
- 2 tablespoons honey, leave out if making a savory pie or quiche
- 1 egg, see notes for option without egg
INSTRUCTIONS
- In a large bowl, add the almond flour and salt. Mix until incorporated.240 g (2 1/2 cups) almond flour,1/4 teaspoon salt
- Add the fat and honey (if you are using it). Mix until you get a soft, sandy texture. I find it easier to mix using just my hands.3 tablespoons fat,2 tablespoons honey
- Add the egg and mix until you get a soft dough. (See tips for the eggless version.)1 egg
- Transfer the dough to a 23-25 cm pie baking sheet. Use your hands to press the dough into the baking sheet. (The dough may seem a little oily at this point.)
- Preheat the oven to 180°C. Bake for 20 minutes. (If you're pre-baking the dough, bake for just 10 minutes.)
NOTES
- If you don't want to use the egg or have an allergy or want a vegan option, you can replace it with 2-3 tablespoons of water or melted butter (or fat of your choice).
- If you're going to make the dough without the egg, it'll look a little more brittle, but it'll still taste great! If you don't need this dough to be low carb, I would recommend replacing 1/2 cup of almond flour with sweet starch or arrowroot starch, this helps in the alloy. So that means you'll use 2 cups of almond flour and 1/2 cup of arrowroot starch.
NUTRITION
Serving: 1Slice | Calories: 146kcal | Carbohydrate: 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