Comments on: Almond Flour Pie Crust Recipe (Low Carb, Gluten Free)

By: Rosie M.

Rosie M. — Thu, 10 Nov 2022 00:38:17 +0000

Great recipe! Thanks. I used egg white instead of whole egg and it worked very well. I will be making it again for my thanksgiving pumpkin pie.

By: Bonnie Keller

Bonnie Keller — Thu, 04 Jun 2020 18:22:19 +0000

I made this pie crust, minus the sugar, for chicken pot pie. I did use egg and actually doubled the recipe so I could have a bottom and top crust. I have to say it was amazing! The entire family loved it. My finicky granddaughters asked me to make it all the time! I am excited to use this recipe again for apple or blueberry pie!

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 20 Nov 2019 23:33:06 +0000

In reply to Amanda. You'll bake the crust with the filling. However, I use a pie shield to make sure the edges don't burn.

By: Amanda

Amanda — Wed, 20 Nov 2019 17:21:06 +0000

If I am using a filling that needs to be baked do I need to bake the crust by itself before I bake it with the filling? Thanks!

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 11 Oct 2019 19:09:29 +0000

In reply to michele. A pastry cutter and or hand mixing should should work, but it needs to be worked well into the dough.

By: michele

michele — Fri, 11 Oct 2019 13:09:43 +0000

I don't have a food processor. Can I make this the old fashioned way?

By: Erik

Erik — Tue, 19 Feb 2019 18:14:10 +0000

In reply to Lisa MarcAurele.

Thanks for the quick reply!

For those wondering, I baked the crust after chilling the dough for 24 hours and found no issues. The dough was a bit more crumbly to prepare chilled than it was when I first mixed it, but after it warmed up it was essentially the same as a fresh mix. (on a side note this crust is awesome with a bit of cinnamon added before processing!)

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 13 Feb 2019 19:00:26 +0000

In reply to Erik. I've never done that. But you can give it a try to see if it does anything. It might be easier to work with chilled.

By: Erik

Erik — Wed, 13 Feb 2019 16:44:27 +0000

Do you need to keep the dough in the fridge for an hour like you do with normal gluten-crust dough? Thank you for the informative recipe!

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 18 Dec 2018 22:38:52 +0000

In reply to Angela.

You can find some conversions here: https://www.peta.org/living/food/gelatin-alternatives/

By: Angela

Angela — Tue, 18 Dec 2018 18:26:01 +0000

Hi, thanks for the recipe. I would like to use agar flakes instead of the gelatin. Would the equivalent be 1:1 do you think?

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 19 Nov 2018 13:46:19 +0000

In reply to Kathy. It wasn't tested, but it should be okay. You may want to use unsalted butter.