Thursday, August 6, 2009

Deep Dish Pie Crust (SCD)

This recipe is enough to adequately cover a deep dish pie pan. It has a slight hint of sweetness to it. Almond flour pie crusts are much more pleasant and not "chalky" like the wheat flour versions.
2 cups Almond Flour
1 Egg, slightly beaten
1 teas. Vanilla
Few drops Almond Extract (Optional)
2 TBSP Honey
3 TBSP Butter, melted

Heat oven to 350 degrees. In a mixing bowl combine egg, extracts and honey. Blend in almond flour. Then mix in melted butter. Press into a deep dish pie pan. Bake for about 10 minutes until lightly browned before filling.


  1. Yea! I have been wanting to try SCD pie crust and looking for a recipe. Have you ever tried to roll this dough?

    Thanks so much! Karen

  2. I have not tried to roll this. Perhaps it may be possible if you kneaded more almond flour into it. I'll have to try it sometime.

  3. I've been looking for a good pie crust recipe - this one is being bookmarked as a recipe to make. Thanks for sharing!!

  4. Just made this crust with apple pie on the inside.. Tastes so yummy, thank you for the recipe! :)

  5. Thanks Hannah, It's always nice to get feed back. I appreciate it!

  6. Thanks, making this for a second time, with an scd key lime pie I found. It works beautifully and it's delicious, thanks for making scd a little easier :-)

  7. Thanks Dylan. So glad it worked for you. I have since found a trick to keep the crust from getting soggy. Brush it with egg whites and pre-bake for 10 to 15 minutes. Cool and then fill.