September 8, 2009

Press-in Almond Crust

by IsaChandra

Makes one 9 inch pie crust or 9-10 inch tart pan crust

Give your rolling pin a time out with this nutty crust pressed directly into the pie or tart pan; the gluten free option produces a delicate, crumbly option that’s great with Pear Frangiapan Tart. To make it gluten free, substitute gluten-free oat flour for the all purpose flour.

2/3 cup slivered almonds
1 cup all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons canola oil
4 or more tablespoons cold almond milk

Pour almonds into a food processor and pulse into a fine meal, then add flour and salt and pulse to combine. Continue to pulse and stream in canola oil, then pulse in 3 tablespoons of almond milk. Mixture should hold together when pressed between your finger tips; if it feels a little mix in one more additional tablespoon of almond milk at a time.

Lightly grease pan, and sprinkle in mixture. Press the mixture into the bottom and sides.



  • September 11, 2011 at 1:39 am: jane

    are you supposed to bake this crust before filling it? i can’t wait to make a pear frangipane tart :)

    • September 11, 2011 at 4:40 pm: IsaChandra

      Yep, the directions in the pear tart say to parbake the crust for 15 minutes.

  • September 21, 2011 at 3:05 pm: Cheryl

    Do you have the nutrition information on this crust and tart?

  • September 28, 2011 at 5:47 pm: Bonnie

    I made the gluten free version of this crust with the pear tart and it was just great. I’m thinking of using this with the chocolate pudding pie you posted. How much longer would it need to bake for that?

  • November 26, 2011 at 12:27 am: Jessica

    I used this to make the pear frangipane tart for Thanksgiving and it came out really well. I was a little worried when I pressed it into the pan because it was incredibly oily! (I had to laugh at the instruction to “sprinkle” it into the pan – it was just one oily ball of dough!) But it was fine after baking.

    One note: you leave out the step to add the sugar in the instructions. I just assumed that it was the same step as adding the flour and salt.

  • December 13, 2011 at 9:40 pm: Andrea

    If I don’t have almond milk will oat or rice milk be fine? Will those milks also be okay for the pear frangipane? Thanks :) I’m going to make this for my Christmas so my dad can eat dessert – he has Coeliac’s disease.

  • December 30, 2011 at 9:47 pm: Kari Clark

    Would pecans work instead of almonds?

  • February 14, 2012 at 7:12 pm: Cole

    Could I use grapeseed or coconut oil instead of canola? We don’t keep canola in the house, hoping for a substitute? Thanks, can’t wait to taste this!

  • February 23, 2012 at 6:47 pm: Cole

    Went ahead and substituted coconut oil for the canola (coconut oil is a solid at room temperature, so I cut it in as if using butter). Tasted great, I used this crust with the pear frangipane tart, muy delicioso!!!

  • April 23, 2012 at 12:50 pm: Evie

    how much almond meal/ flour should I use. Its already processed.

    can it be used for savory pie? can I just not add the sugar?

    thanks!

  • September 19, 2013 at 8:10 pm: Emily dropscone

    Thank you for this great, easy-looking recipe. Totally gonna use this to makes rhubarb tart tomorrow!

  • September 20, 2013 at 7:09 pm: Emily

    Wow, it went really well with the custard filling I made. Thanks again for a great and easy recipe!

  • December 24, 2013 at 1:58 am: C

    How long do you bake this and at what temperature if you’re using it for the Chocolate Raspberry tart in Vegan Pie in the Sky? The directions are really unclear.

  • April 7, 2014 at 8:21 pm: Teeri

    Sounds lovely! I am wondering how much almond meal to use, volume-wise. I’m able to buy it pre-processed.

  • May 21, 2014 at 4:26 pm: Kristen

    Here are my notes on this: I didn’t have canola oil so I used 2 tablespoons of Organic All Veg Shortening. I also didn’t have AP flour so I used Bob’s Red Mill Whole Wheat Pastry Flour. Turned out yummy! Thanks for the easy and Fab recipe! I’m making an apricot tart.