I was reading about an amazing sounding gluten-free pie crust mix sometime last winter, and I thought to myself, “Why doesn’t Atkins have something like that?”
It probably won’t come as a surprise that I’ve never been a fan of the basic low carb crust–almond flour, butter, and splenda–that seems to be used in every recipe on the net. In my experience, it doesn’t brown well, tends to fall apart, and really only works for cheesecakes.
So after a few weeks of experimentation, I came up with this recipe. It’s moist, doesn’t fall apart when sliced, and it’s the closest thing I’ve found to a real crust without using wheat or soy. Not only that, but it passed the true acid test; baking it makes your house smell good.
- 2 cups almond flour
- 3 egg yolks
- 2 tbsp. softened butter
- 2 tbsp. heavy cream
- 1/4 tsp. salt
- 1/4 tsp. vanilla
- 1/8 tsp. cinnamon
Preheat oven to 350°F.
Mix all ingredients together until throughly incorporated. Press into pie dish starting from the middle and working out towards the sides.
Tip: The more finely the almond flour is ground, the more like actual pastry the crust becomes.
Bake for twenty minutes or until golden brown.
Makes one crust.