Almond-Pecan Pie Crust Recipe

This gluten-free, sugar-free almond-pecan pie crust makes a great base for sweet pies and savory quiches.


| September 2013


In The Joy of Gluten-Free, Sugar-Free Baking authors Peter Reinhart and Denene Wallace show readers how to craft baked goods that are suitable for those who are sensitive to gluten, diabetic or looking to reduce their carb and sugar intake. The book features more than 80 recipes for any skill level for breads, pastries, cookies, cakes and more. This chocolate pie crust recipe comes from chapter 7, Pies.

You can purchase this book from the Mother Earth Living store: The Joy of Gluten-Free, Sugar-Free Baking.

Almond-Pecan Pie Crust Recipe

Here’s our favorite pie crust. It’s a flaky treat that you might be tempted to eat like shortbread cookies (and who are we to stop you if you want to do that?). The two variations below are close contenders; the only difference is substituting hazelnut flour or coconut flour for the pecan flour. Once you’ve mastered this recipe, or one of its variations, use it as a template for creating your own versions. When deciding which flours to use, consider how their flavors will work with the filling. Beyond the sweet fillings included in this chapter, you can also use these crusts for quiches and other savory pies. Enjoy!

• 1 cup almond flour
• 1 cup pecan flour
• 1/4 cup Splenda or stevia extract in the raw, or 2 tablespoons New Roots Stevia Sugar
• 1/2 teaspoon baking powder
• 1/4 cup salted butter or margarine, melted
• 3 tablespoons unsweetened soy milk or other milk
• 1-1/2 teaspoons vanilla extract



1. If you’ll be baking the crust before filling it, preheat the oven to 325 degrees. Lightly mist a 9- or 10-inch pie pan with spray oil.

2. In a large bowl, combine the almond flour, pecan flour, sweetener, and baking powder and whisk until well mixed. Add the butter, milk, and vanilla and stir with a large spoon for 1 to 2 minutes. The dough will be stiff and playdough-like.






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