Easy Gluten-Free Pie Crusts for the Holidays

Feel like baking up something delicious for the coming holiday season? Try these easy gluten-free pie crust recipes. They'll work for all kinds of fillings- from key lime custard to pumpkin, cheesecake to chocolate chiffon. And the nifty part is- they're dairy-free as well as gluten-free. Note: If you love baking with butter and dairy, simply use your preferred dairy choice. Subs are noted.

Keep your taste buds happy, folks.

Cheers,

Karina xo

Almond Macaroon Crust

Ingredients:

1 cup ground almond meal (processed almonds)
3/4 cup light brown or cane sugar
1 medium organic free-range egg, beaten
1/2 teaspoon almond or vanilla extract
1/4 teaspoon fine sea salt
A dash of spice - cinnamon or nutmeg

Instructions:

Preheat oven to 325ºF. Grease and GF-flour a 9-inch glass pie plate; or use a greased and GF-floured tart pan.

In a mixing bowl, mix together the ground almonds, sugar, egg, extract, salt & spice. Spread the almond mixture into the pie plate and press lightly (with moist fingertips) to form a crust. 

Bake the crust for 10 minutes, check to see the shape of it, and using a silicone or vinyl spatula, lightly press down any high puffy areas; resume baking for another 2 to 5 minutes, until the crust is firm. Place on a wire rack and again press down the shape to flatten, if needed. 

Cool before filling. The crust will get crisper as it cools.

Quick 'n Easy Almond Pie Crust

For one 9-inch tart pan:

Ingredients:

1 cup almond meal (processed almonds - pecans also work well)
1/4 cup powdered sugar
2 tablespoons chilled butter or vegan margarine
1 1/2 tablespoons of cream or non-dairy cream

Instructions:

In a food processor, blend all ingredients until dough clumps together. Chill 15 minutes. Roll out the dough on wax paper dusted with either cornstarch or tapioca flour. Transfer to a 9-inch tart pan and press in lightly. Chill again till firm, and fill. Bake as directed in your pie recipe; keeping an eye on the edges of the crust. If it starts to brown too quickly, cover the edges with strips of foil. Also make sure your oven rack is in the center of the oven, and not close to the top.

Karina's Note: 

To pre-bake for a no-bake filling, I would prick the crust, then bake it at 325 or 350º F for 10 to 15 minutes until firm. Cool before filling.

Almond Pie Crust

I've used this crust for pumpkin pie, key lime pie, and cheesecake.

Ingredients:

2 cups (heaping) almond or hazelnut meal
1/2 cup butter/vegan stick margarine, melted
2/3 cup light brown sugar
1/2 teaspoon almond or vanilla extract
Dash of pie spice or cinnamon, if desired

Instructions:

Combine all of the ingredients to form a sticky dough. With moist fingertips, press the dough into a greased 9x12-inch baking pan or 2 8-inch glass pie plates. Bake the crust at 350 degrees F. for 20 minutes. Allow to cool completely before filling.

I've done the same with pecans; I've processed them into meal - pecans make a wonderful nut crust. Some cooks add a little rice flour. I like to add a little coconut flour to the mix. Experiment.

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