Whether you’re making apple pie, pecan pie, or chocolate cream pie, this almond flour pie crust is an excellent gluten-free and paleo-friendly recipe!
If you’re looking for a tasty grain-free keto pie crust recipe, you’re in luck! This recipe checks all the boxes and comes together quickly.
How To Make Almond Flour Pie Crust
For this recipe, you will need blanched almond flour (not almond meal), butter, sea salt, and an egg.
Preheat the oven to 350 degrees F. Then, in a large mixing bowl, mix the dry ingredients.
Once mixed, add the egg and melted butter (or coconut oil). Mix until a ball forms.
Place the dough into a greased pie plate. Spread the dough across the bottom of the pan, evenly distributing the dough.
Bake the almond pie crust for 10-12 minutes or until golden brown. If you’re using this crust for pumpkin, apple, or pecan pie, then only par-bake the crust for 5-7 minutes. Then add the pie filling and bake the pie per instructions.
If you’re filling this almond flour pie crust with a cool filling, allow the crust to cool completely before filling.
Tips & Substitutes
- Almond Flour: Use almond flour, not almond meal. Almond meal will make this crust feel gritty.
- Butter: You may use coconut oil or a vegan butter substitute instead of butter.
- Egg: If you need to omit eggs and make a vegan pie crust, use flax egg or aquafaba instead of the egg in this recipe.
FAQ
Can I make the almond flour crust ahead of time?
Yes, you can prepare the crust ahead and refrigerate it for a day or freeze it for more extended storage. Just make sure it’s well-wrapped in plastic wrap to prevent drying out.
How do I prevent my almond flour crust from crumbling?
Adding a binding agent like eggs or a small amount of xanthan gum can help hold the crust together.
Can I use almond meal instead of almond flour?
Almond meal is coarser than almond flour and may result in a slightly different texture. However, it can still be used in pie crusts with acceptable results.
How does the taste of almond flour crust compare to traditional pie crust?
Almond flour crust has a nuttier and slightly sweeter flavor compared to traditional crusts made with wheat flour.
Can I use almond flour for both sweet and savory pies?
Yes, almond flour crust works well for both sweet and savory pies, offering a versatile option for various fillings.
How do I avoid a soggy bottom crust when using almond flour?
Blind bake the crust (pre-baking it before adding the filling) and using ingredients like egg wash or a thin layer of melted chocolate can help create a barrier and prevent sogginess.
Can I use almond flour crust for a no-bake pie?
Absolutely! Almond flour crusts work wonderfully for no-bake pies like fruit pies, cherry pie, no-bake vegan pumpkin pie, and coconut cream pie. Just ensure proper chilling or setting of the filling to maintain the crust’s structure.
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PrintAlmond Flour Pie Crust (Keto)
This almond flour pie crust is made with four simple ingredients and bakes up in under 15 minutes. This low carb pie crust is great for anyone who’s gluten free or on the keto diet.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Total Time: 20 minutes
- Yield: 1 pie crust 1x
- Method: oven
- Cuisine: American
Ingredients
- 2 cups almond flour
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons butter or coconut oil, melted
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, mix the almond flour and salt together.
- Once mixed, add the egg and melted butter (or coconut oil). Mix until a ball forms.
- Place the dough into a greased pie plate. Spread the dough across the bottom of the pan, evenly distributing the dough.
- Bake the almond pie crust for 10-12 minutes or until golden brown.
- If you’re using this crust for pumpkin, apple, or pecan pie, then only par-bake the crust for 5-7 minutes. Then add the pie filling and bake the pie per instructions.
- If you’re filling this crust with a cool filling, allow the crust to cool completely before filling.
Notes
Nutrition Facts
- Serving Size: 1 slice
- Calories: 180
- Fat: 17g
- Carbohydrates: 5g (2g net carbs)
- Fiber: 3g
- Protein: 6g