What makes my almond flour pie crust recipe special is that it holds it shape, requires no rolling or special equipment, and takes just 20 minutes to make! This almond flour crust works well with a variety of pies and fillings, such no bake pies, freezer pies, and even baked fillings, such as apple pie or pumpkin.
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Press-In Pie Crust Made With Almond Flour
Making a grain-free and gluten-free pie crust with almond flour couldn’t be easier! Similar to other gluten-free crusts, like my quick and easy pecan crust, it’s as simple as mixing all the ingredients and pressing into a pie plate.
Unlike a traditional pastry dough, this 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.
A homemade almond crust works well with a variety of pies and fillings, such no bake, freezer pies, or even baked fillings, like apple. If you would like to make this crust completely from scratch, start off with this homemade 5-minute almond flour
We made this recipe a couple of weeks ago as a test for holiday desserts. It’s awesome. I’m making a pumpkin and sweet potato pies for Thanksgiving. Thanks for a super easy and delicious recipe!
—Irene
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Ingredients Tid Bits
- Almond flour – You may use blanched or unblanched almond flour, but unblanched flour will have more of a speckled, rustic look. Generally blanched works better in baking recipes with a lighter crumb, like almond flour zucchini bread, scones or muffins.
- 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, to make a savory crust (perfect for pot pies), just leave out the sugar.
- Egg – Helps bind the ingredients together so the crust doesn’t crumble when slicing. The 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 option.
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Easy peasy pie dough
If you are intimidating by making a from-scratch pie crust, then this is the perfect recipe for you. Just dump the almond flour, sugar, and salt in a bowl. Stir in the egg with melted butter and you’re done!
The dough should be sticking together at this point or clump together in a large bowl. If not, perhaps the amount of almond flour was off and add a dash of water until it sticks.
Dump and press – no rolling!
This is another reason a grain-free crust wins out – no rolling or shaping involved. Transfer the dough to a greased pie plate and use your fingers to press evenly along the bottom and up the sides. To even out the bottom, use a small measuring cup, which also helps the dough evenly distribute up the sides.
If you’d like a fluted edge, keep pressing up until it comes just over the edge of the pie plate. Use your forefinger and thumb to make pretty fluted edge.
Prick and bake
Since the crust needs to bake without a filling first, pricking the bottom helps the crust to not bubble up. If it does puff up slightly while baking, don’t worry, it will go back down as it cools.
For a partially baked crust, which I recommend doing before filling, bake 10 minutes in a 350°F oven. To fully bake the crust bake for about 22-25 minutes, or until the bottom is lightly browned.
Filling Crust With Baked or No Bake Fillings
My favorite way to use the pie crust are with no bake fillings, like un uber creamy no-bake gluten-free cheesecake, coconut cream, peanut butter or icebox pies. To do this you will have to fully bake the crust first for 22-25 minutes and cool completely before filling.
To use this as a grain-free crust with baked fillings, you’ll have to keep a few things in mind. First, I recommend using a metal pie dish for a crisper crust and partially baking the crust first, about 10 minutes before filling.
This sets the crust up and provide a shield for the moisture. However, please note, this is a softer crust, unlike a traditional pastry dough. It won’t have quite the same flakiness, but I promise the taste makes up for it!
Note for fillings with a lot of moisture (fruit, pumpkin, sweet potato): The moisture will absorb and make the bottom softer. For fruit pies, like apple I suggest using a stove top filling instead of baking raw apples in the crust, which will release too much moisture.
You also have the option of using a combination of grain-free flours for this recipe, but 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 ½ cups almond flour and 1 cup coconut flour.
Making a Savory Almond Crust
This recipe also makes the perfect shell for savory fillings, such as quiches, tarts, or pot pies. Simply omit the sugar and increase the salt to ½ teaspoon.
To add even more flavor add ½ – 1 teaspoon of other seasonings, such as garlic powder, Italian seasoning, thyme, or basil.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Easy 20-Minute Almond Flour Pie Crust
Ingredients
- 2 ½ cups (270 g) blanched almond flour
- ¼ cup (56 g) granulated sugar, omit for savory crust
- ¼ teaspoon salt
- 4 tablespoons (57 g) unsalted butter, melted , replace with ghee or coconut oil for dairy free
- 1 large egg, lightly beaten
Equipment
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch pie plate with nonstick cooking spray. TIP: A metal pie pan works better for a crisper crust.
- 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 when pressed.2 ½ cups blanched almond flour, ¼ cup granulated sugar, ¼ teaspoon salt, 4 tablespoons unsalted butter, melted , 1 large egg
- Transfer the prepared pie plate. Press down and spread evenly with your fingers on the bottom and up the sides. Then take a small measuring cup and press down firmly on the bottom, 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 a few times to prevent the crust from bubbling up while baking.
- If pouring in a filing to bake, first par bake the crust for 9-12 minutes before filling. For a fully baked crust, bake for 20-25 minutes, or until lightly golden brown. (Use a metal pie dish will bake faster). 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.
Notes
Pie Fillings
If using fruit fillings, such as apple, I recommend pouring in a stove top filling, instead of baking raw apples, which will release too much moisture. Custard fillings, such as pumpkin will also result in a softer bottom crust.Freezing and Storing
This recipe may also be made ahead and stored in the refrigerator, well covered, up to one day before baking. When you remove to bake, it may require 1-2 minutes longer. To freeze almond flour crust place the shaped crust in the freezer until solid. Once it’s frozen, wrap the shell completely with plastic wrap and a layer of aluminum foil. Freeze up to 2 months. When ready to bake, remove the wrappings and bake from frozen. It may require 1-2 minutes longer to bake.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Easy and wonderful almond crust recipe! Thank you!
Thank you, Lor! I appreciate the note.
Best,
Melissa
I am planning to use this for a pumpkin pie that needs to bake for 60 minutes. I’ve read some reviews that say it doesn’t seem to hold up well so extended bakes, but I am very limited due to a million family allergies, so I would love to make this work! Any suggestions?
Hello,
Of course, I’d be happy to help. An almond flour crust isn’t going to have the texture of a traditional pie crust, but I still really love the flavor, especially with a pumpkin. The moisture will make the crust a little softer on the bottom then a wheat crust. To get the crispest texture I would bake the shell for 10 minutes first, then pour in the filling. Place the filled pie on an aluminum cookie sheet, so as it bakes the heat reflects up to the bottom of the crust. With the long cooking time, be sure to protect the edges as soon as the filling is in. A pie shield would work best if you have one. If not, I would find a tutorial to make an aluminum foil pie shield, one that will stay on as you check the pie. Let me know how it goes!
Best,
Melissa
Hi! I tried out this crust for my pumpkin pies. It’s really hard to cook the pie on 350 without burning the crust. I turned it down as it took longer still trying to tent the pie and the crust is burned. Any tenting ideas? Aluminum never stays on it blows around when you open the oven door.
Hi Star,
I’m sorry for the frustrations. I gave up on aluminum because of what you said. I bought the silicone pie shield and it is so much easier. However, there is a better way to make the shield with aluminum in a pinch. You can check it out here. Also, cooking the pie on the lowest oven rack could help.
Best,
Melsisa
This was a lovely gluten-free crust for my French silk pie. My daughter is gluten-intolerant, and this was a real treat. Thick, sturdy, and tasty. Looking forward to trying it with sweet potato pie for Thanksgiving.
So good to hear, Shannon! Thanks for taking a moment to share.
Best,
Melissa
This looks fantastic. Has anyone used this for pecan pie? Any tips or tricks if you have?
Hi Stephanie,
I would be sure to bake in a metal pie dish and par bake the crust for 10 minutes first. When you pour in the filling, set the pie dish on a metal cookie sheet, so the heat reflects up to the bottom crust. You will also have to protect the edges from over browning since pecan pies bake longer. The bottom crust will be a little softer then traditional pastry dough, but it will still taste amazing! Hope this helps!
Best,
Melissa
Great recipe!
Thanks,Karin! I appreciate you leaving a comment.
Best,
Melissa
New to baking and have a friend who needs gluten free products. So I made my own orange rind/tarragon butter to flavor the crust 72 g. Added a little lemon syrup to my pumpkin pie filling and what a great pie. I will definitely keep this recipe in my repertoire.
Love that you are new to baking and are already making gluten-free for a friend! Thanks for sharing, Terry!
Best,
Melissa
I doubled the ingredients and made 4 turkey pot pies and this crust rang the bell! So easy to make and so good. It’s our first time experimenting with almond flour and we were skeptical.
Wow, that’s amazing Suzy! Thanks so much for sharing because I didn’t know they could be used for pot pie. Great to know!
Best,
Melissa
Has anybody tried to do a double crust with this, I’m trying to make a Winkle style apple pie we had in Amsterdam?
Hi Ron,
I haven’t, but since it’s a press in crust, I’m not sure how it would work as a double crust. It would need something in the top crust to bind the ingredients more so you can roll it out. Perhaps replacing about 1/4 cup of the almond flour with arrowroot flour, coconut flour, or cornstarch. Then you would have to chill the crust before rolling. Let me know if you decide to give it a try! The other (easier) option would be to make an almond flour streusel for the top. If you go to this almond flour pumpkin bread recipe it has a streusel that would work great!
Best,
Melissa
I was able to get great results despite the poorly written recipe. Since it was not mentioned what size pan to use, I used a 9inch round, and there was enough dough left over to make 4 4inch hearts, which I baked as cookies for 15 minutes. The recipe also fails to mention that you must generously grease the pan in order for the crust to release. That said, I filled my crust with pastry cream and topped with whipped cream and maraschino cherries and it was a big hit.
Hi Renee,
Thanks so much for sharing your feedback. I apologize for not adding the size of pie plate. I did make a note in the recipe card. However, this will work with any standard size pie dish, 9 or 10-inches. As far as greasing the pan, I didn’t add that because I never grease the pie plate and it seems to work fine due to the natural oils in the nuts with the butter. I’m glad to hear that greasing the dish adds extra insurance though! Your pie sounds amazing, by the way!
Best,
Melissa
I want to use up some almond flour. I am thinking of making and freezing some crusts for future pies. Has anyone freezed this crust?
Hi Charlotte,
That would not be a problem. You can bake right from frozen.
Best,
Melissa
We made this recipe a couple of weeks ago as a test for holiday desserts. It’s awesome. I’m making a pumpkin and sweet potato pies for Thanksgiving. Thanks for a super easy and delicious recipe!
Thank you, Irene! I appreciate you taking the time to let me know! Enjoy the holiday!
Best,
Melissa
My guests all loved the crust. I put coconut cream filling in it. It was very tasty! I will use it again soon.
Thank you, Ginger! I really appreciate it!
Best,
Melissa
Melissa, Please give me a recipe for a pie crust using pecan flour. I’ve searched everywhere and you are the only one mentioning pecan flour,, I’m trying to make a chocolate pie for someone with type 1 diabetes.
I need to make it very soon and don’t exactly how to do it..
Sandy at budrogers@comcast.net
Hi Sandy,
I don’t have a crust with pecan flour, but I do have a pecan nut crust that would probably work? You just process the nuts with a little sugar and butter, press it in the pan, and bake. Here is the recipe. https://www.mamagourmand.com/pecan-crust/
Best,
Melissa
Easy to prepare, great flavor, with one huge caveat: if you are making an apple pie, you will be disappointed. I have been baking for 40 years and have never dumped a pie in the trash besides this one. The fruit filling requires far more time to cook than the crust will tolerate.
Maybe pre-cooking the pie filling would be a help. I have a friend who does that and freezes it for when she wants to make an apple pie in a non-traditional crust.
Thanks for adding in, Patti. Very helpful!
Best,
Melissa
It says 8 servings but doesn’t say what size pie it makes. I wanted to make a small pie for the two gluten-free people coming for a pie social so was going to make a 6″ pie , figuring that some others would taste it at least, while also making a full 9″ pie with flour. I can’t tell whether this will be way too much crust, though.
Hi Richard,
It makes enough for a 9-10 inch pie crust. For a 6-inch crust I would use 2/3 of the recipe. So use the serving slider on the recipe and move it to 5 or 6 servings. That will give you the adjusted ingredient amounts. Enjoy!
Best,
Melissa
Tasted good, but stuck to pan and I had to chisel the pieces out. Guess the pan should be greased. Will probably not make again.
So sorry to hear that, Mary! I haven’t had that issue before, but I wondering if it depends on the type of fat added? Did you use butter or a dairy-free sub?
Best,
Melissa