Easy 20-Minute Almond Flour Pie Crust

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.

Prep Time 5

Cook Time 12

Total Time 17

Servings

Author Melissa Erdelac

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

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.

Nutrition