Make the best Almond Flour Pie Crust recipe for sweet or savory gluten free and grain free pies. Simply mix together a handful of ingredients and press into a dish for a dairy free, low carb crust in minutes!
Ingredients Needed
- Almond flour – You may use blanched or unblanched almond flour, but unblanched flour will have more of a speckled, rustic look. To learn more about almond flour, tips, tricks, and recipes, go to this in depth article.
- Sugar – I like enhancing almonds sweet, nutty flavor with a little sugar, but there are many options if you are avoiding sugar. Replace the sugar with 2 tablespoons pure maple syrup for an unrefined sugar version. Also, scroll down to see how to make a low carb / keto version or a savory almond flour pie crust without sugar.
- Egg – Helps bind the ingredients together so the crust doesn’t crumble when slicing. Recipe notes also provides an egg free variation.
- Butter – Melted butter also helps bind the flour together, but may be substituted with ghee or coconut oil for a dairy free pie crust.
How To Make Almond Flour Pie Crust
Making an gluten free pie crust with almond flour couldn’t be easier! It’s as simple as mixing all the ingredients and pressing into a pie plate.
This pie crust requires no rolling or special equipment. You can mix everything together with a wooden spoon or process everything together in a blender or food processor.
- Combine almond flour, sugar, and salt in a bowl. Add melted butter and lightly beaten egg.
- Stir until all the ingredients are moistened and dough sticks together.
- Using your fingers, press the pie dough into a dish. Go back over the dough with a measuring cup, pressing down firmly, and allowing crust to reach up over the edge of the plate.
- Use your thumb and forefinger to flute the edges in a decorative design.
- Prick the bottom of the crust several times to prevent the crust from bubbling up while baking.
Vegan Almond Flour Crust
If you would like a vegan almond flour crust, or an egg free version there are options! Replace the egg with a flax egg, which is 1 tablespoon ground flaxseed combined with 2 1/2 tablespoons water.
Mix the flax egg with the remaining ingredients. For a vegan version, also replace the butter with coconut oil. Please note, replacing the butter and egg will still yield a great taste, but the texture will be slightly more crumbly during slicing.
Can I Substitute Another Flour?
Since almond flour can be expensive, using a combination of flours is a more affordable option. However, the amount of almond flour in the recipe should be more than the complimentary flour.
For instance, if using a combo of coconut flour and almond flour, use at least 1 1/2 cups almond flour and 1 cup coconut flour.
If you are looking for a more traditional pie crust, you will not be disappointed with this gluten free pie crust recipe! The taste and texture is just as flaky and buttery as the crust grandma made!
Is This Recipe Low Carb / Keto?
By using grain free almond flour, this pie crust recipe is naturally low carb compared to standard flour recipes. However, using granulated sugar does add carbohydrates.
If you are looking for a low carb or keto almond flour pie crust recipe, simply omit the sugar or replace it with a low carb sweetener.
Replace the sugar with sweeteners such as monk fruit, erythritol, splenda, or coconut sugar for a paleo crust. Make sure the sugar substitute is granulated rather than liquid so the dough doesn’t become too wet.
What Kind of Pie Fillings Go with an Almond Flour Crust?
Use an almond flour crust just as you would any pie crust. If your filling requires to be baked, such as in a pumpkin, apple, or a custard pie, like Sugar Cream Pie, the crust will have to be baked slightly before filling and baking again.
More options for filling a sweet almond flour pie crust are:
How to Make a Savory Pie Crust
Low carb almond crust also makes the perfect shell for savory fillings, such as quiches and tarts. Simply omit the sugar and increase the salt to 1/2 teaspoon.
To add even more flavor add 1/2 – 1 teaspoon of other seasonings, such as garlic powder, Italian seasoning, thyme, or basil.
Best Tips for Making Almond Crust
- If you’d rather use whole almonds, place 2 cups unsalted almonds in a food processor or Vitamix until finely ground. Be careful to not overprocess or the oils will separate and you will end up with almond butter instead. Add remaining ingredients and pulse to combine.
- The key to making sure the crust doesn’t crumble apart while cutting is pressing the dough solidly into the pie plate. First use your fingers, then use the bottom of a measuring cup to press smoothly and firmly.
- Unblanched almonds, without the skins, will yield a lighter colored crust. Using almond meal also works, but the crust will have a speckled, “rustic” look.
- Omit the sugar for a savory or low carb / keto crust. Alternatively replace the sugar with a sugar free sweetener, such as monk fruit.
- Replace the sugar with 2 tablespoons pure maple syrup for unrefined sugar version.
More Almond Flour Recipes
If you love using almond flour for gluten free and / or low carb cooking and baking check out the complete guide to the best almond flour recipes.
- Almond Flour Chocolate Chip Cookies
- Almond Flour Pancakes
- Almond Flour Brownies
- Almond Flour Peanut Butter Cookies
- Almond Flour Oatmeal Cookies
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Almond Flour Pie Crust
Ingredients
- 2 ½ cups almond flour
- ¼ cup sugar (omit for savory crust)
- ¼ teaspoon salt
- 4 tablespoon unsalted butter, melted (replace with ghee or coconut oil for dairy free)
- 1 egg, lightly beaten
Instructions
- Preheat oven to 350°F. Combine almond flour, sugar, and salt in a bowl. Add melted butter and lightly beaten egg.Stir until all the ingredients are moistened and dough sticks together.
- Pour crust into a pie plate and press down your fingers on the bottom and up the sides. Then take a small measuring cup, pressing down firmly on the bottom and smoothing evenly. If making a fluted edge, press the crust up the sides until it goes over the top of the pie plate.
- Use your thumb and forefinger to flute the edges in a decorative design. Prick the bottom of the crust several times to prevent the crust from bubbling up while baking.
- If pouring in a filing to bake, first par bake the crust for 10-12 minutes before filling. For a fully baked crust, bake for 25-27 minutes, or until golden brown. Almond flour pie crust edges brown quickly, so use a pie shield or cover edges with foil. TIP: If edges are becoming too brown before the bottom crust finishes baking, move the pie to the lower rack and cover edges with another layer of foil.
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Equipment Needed
Recipe Notes
Best Tips for Making a Almond Crust
- If you'd rather use whole almonds, place 2 cups unsalted almonds in a food processor or Vitamix until finely ground. Be careful to not overprocess or the oils will separate and you will end up with almond butter instead. Add remaining ingredients and pulse to combine.
- The key to making sure the crust doesn't crumble apart while cutting is pressing the dough solidly into the pie plate. First use your fingers, then use the bottom of a measuring cup to press smoothly and firmly.
- Unblanched almonds, without the skins, will yield a lighter colored crust. Using almond meal also works, but the crust will have a speckled, "rustic" look.
- Replace the sugar with 2 tablespoons pure maple syrup for unrefined sugar version.
Vegan Almond Flour Crust
Replace the egg with a flax egg, which is 1 tablespoon ground flaxseed combined with 2 1/2 tablespoons water. Mix the flax egg with the remaining ingredients. For a vegan version, also replace the butter with coconut oil. Please note, replacing the butter and egg will still yield a great tasting pie crust, but the texture will be slightly more crumbly during slicing.Low Carb / Keto Almond Flour Crust
If you are looking for a low carb or keto almond flour pie crust recipe, simply omit the sugar or replace it with a low carb sweetener. Replace the sugar with sweeteners such as monk fruit, erythritol, splenda, or coconut sugar for a paleo crust. Make sure the sugar substitute is granulated rather than liquid so the dough doesn't become too wet.Nutrition
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