Almond Flour Pie Crust made grain-free, refined sugar-free and keto and paleo-friendly for all your pie recipes! This simple recipe is quick and easy to prepare and yields one 9-inch pie crust. Whip it up for all your favorite pies no matter the season!
Looking for that perfect almond flour pie crust recipe to use as the delicious base for every pie ever?
Here we are!
The way I see it, this paleo pie crust recipe can be applied to any of your favorite pies, no matter the time of year. It holds together very well and tastes very similar to regular pie crust (even better, in my opinion)!
And all we need is 4 basic ingredients! This grain-free pie crust has a buttery, delectable flavor, results in the perfect pie crust texture, and it’s even quicker and easier to prepare than a regular pie crust.
No cutting in butter, no chilling…no pie-making experience necessary!
It is sugar-free, making it the ideal crust for low-carb pie recipes.
Let’s dive into the wonderful land of grain-free pie crust.
Ingredients for Almond Flour Pie Crust:
Almond Flour: This grain-free paleo-friendly, keto pie crust recipe is made using almond flour! Almond flour contains fiber, healthy fat, and a little plant-based protein so you’re getting some health benefits along with your pie! Plus, it has a naturally amazing flavor, bringing something special to any pie.
I use Super Fine Almond Flour, to get a texture similar to regular pie crust, but you can also use almond meal.
Granulated Sweetener of Choice: My two sweetener preferences for this crust are Allulose (a sugar-free zero-calorie sweetener) or coconut sugar. You can also use cane sugar, brown sugar, maple sugar, or even pure maple syrup. If using pure maple syrup, use 3 to 4 tablespoons and add another ¼ cup of almond flour.
Coconut Oil: In keeping this pie crust dairy-free, I use coconut oil. This provides the much needed fat to make a pie crust extra delicious, gives it a natural sweetness, and Melt the oil and then measure it (versus the other way around).
Make sure it has cooled before adding the egg so that you don’t end up inadvertently cooking the egg. If you aren’t dairy-free, you can replace the coconut oil with ¾ cup melted butter or ghee.
Egg: In order to ensure the pie crust stays together so that you can have perfect pie slices that don’t crumble, we use one egg!
Traditional pie crusts do not contain eggs, but trust me on this one, it really makes a grain-free pie crust perfect!
Sea Salt and Vanilla Extract: Optional, but encouraged, I always add a pinch of sea salt to enhance the flavor and bring out the sweetness in a treat, and vanilla extract to warm it up.
I use 1 teaspoon of vanilla extract and ¾ teaspoon of sea salt. If using iodized salt, use ½ tsp.
How to Make Almond Flour Pie Crust:
Preheat the oven to 350 degrees F and grease a 9-inch pie pan. Note: I like to trace the bottom of the pie pan on parchment paper then cut out a circle of parchment for the bottom of the pan to make it easier to cut the pie once it is finished.
Add the almond flour, sweetener, and sea salt to a mixing bowl and mix well until combined. Note: you can also use a stand mixer fitted with the paddle attachment.
Pour in the melted coconut oil (or ghee/butter/avocado oil) and vanilla extract and stir until large clumps form.
Add in the beaten egg and stir well. At first, the dough will be very crumbly but the more you mix it, the more it will resemble actual dough.
Transfer the dough to the greased / parchment-lined pie pan.
Press the dough into the pie pan and up the sides of the pan until it is evenly distributed. If you’d like to flute the edges of the pie crust, there will be enough dough to do so.
Use a fork to poke many holes around the bottom and sides of the crust to allow air flow and ensure it doesn’t rise and pull away from the pie pan.
Bake crust on the center rack of the preheated oven for 10 to 12 minutes. The edges should look just slightly golden-brown. If you’re using this for a no-bake pie (a pie that won’t be baked again in the oven), bake the pie crust for a total of 20 to 30 minutes, until it is golden-brown.
Proceed with your pie recipe! To avoid burning the edges of the crust while your pie is baking, be sure to cover any exposed crust with foil. This allows the pie and crust to bake without the crust becoming overly brown or burned.
Troubleshooting:
Does your pie crust seem overly oily? Or too crumbly?
The absorbency of almond flour varied between brands. If you notice your dough is overly crumbly, add more coconut oil (one tablespoon at a time) until it comes together easily.
If the dough is overly sticky, add more almond flour, a few tablespoons at a time, until the dough resembles the same consistency as regular pie crust dough. It is fine for the dough to be a little oily/sticky, but it shouldn’t leave a ton of oil on your hands.
And that’s it! You now have the formula for an amazing paleo, keto, grain-free pie crust that can be the base of any of your pie adventures.
Check out my Dairy-Free Keto Pecan Pie, which features this pie crust!
Also use this sugar free pie crust in any of the following pie recipes.
Healthy Pie Recipes:
- Vegan Bourbon Orange Sweet Potato Pie
- Avocado Chocolate Silk Pie
- No-Bake Vegan Banana Cream Pie
- Paleo Pumpkin Pie
- Paleo Pumpkin Cheesecake
What pies will you bake?!
Almond Flour Pie Crust Recipe
Ingredients
- 2 1/2 cups finely ground almond flour
- 1/4 cup sugar-free sweetener or coconut sugar
- 1/2 tsp sea salt
- 1/4 cup coconut oil or ghee melted and cooled
- 1 large egg well-beaten
- 1 tsp pure vanilla extract or almond extract
Instructions
- Preheat the oven to 350 degrees F and grease a 9-inch pie pan. Note: I like to trace the bottom of the pie pan on parchment paper then cut out a circle of parchment for the bottom of the pan to make it easier to cut the pie once it is finished.
- Add the almond flour, sweetener, and sea salt to a mixing bowl and mix well until combined. Note: you can also use a stand mixer fitted with the paddle attachment.
- Pour in the melted coconut oil (or ghee/butter/avocado oil) and vanilla extract and stir until large clumps form.
- Add in the beaten egg and stir well. At first, the dough will be very crumbly but the more you mix it, the more it will resemble actual dough.
- Transfer the dough to the greased / parchment-lined pie pan.
- Press the dough into the pie pan and up the sides of the pan until it is evenly distributed. If you’d like to flute the edges of the pie crust, there will be enough dough to do so.
- Use a fork to poke many holes around the bottom and sides of the crust to allow air flow and ensure it doesn’t rise and pull away from the pie pan.
- Bake crust on the center rack of the preheated oven for 10 to 12 minutes. The edges should look just slightly golden-brown.
- Proceed with your pie recipe! To avoid burning the edges of the crust while your pie is baking, be sure to cover any exposed crust with foil. This allows the pie and crust to bake without the crust becoming overly brown or burned.
Video
Nutrition
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thank you for this recipe — I am going to try it out! My preference is not to sweeten my pie crusts. Actually I don’t think I have ever used sugar for any pie dough (the basic dough of flour, lard, salt, baking powder with egg/water/vinegar liquid). Since I have switched to non gluten & no sugar, I find the almond flour a great way to do some baking. Appreciate that you developed this recipe and it does look easy to do.
I hope you enjoy it, Dianne! I’m betting you can omit the sweetener and it will still turn out great 🙂 Happy baking!
Do I bake bottom crust for a apple pie before I add filling ?
When do you add the vanilla? I’ve gone over the instructions several times and I don’t see it mentioned.
Sorry about that, Victoria! It goes in at the same time as the oil 🙂 Enjoy!
Is Bob’s Red Mill Almond Flour good quality flour to use in this recipe or will it make it oily?. Or what brand do I need.
Hi Janet! I use Bob’s Red Mill’s finely ground almond flour and it turns out great 😀 xoxox
@Julia, using the coconut Oil and almond flour pie crust according to the instructions you blind bake it first then a second toime with the filling?. Also I do not have 9 inch pie tins what I do have however is smaller pie pan but they look like a very large muffing pans they are tart pans because there are only two of us and don’t want a 9 inch pie to eat.1. My question is how do I cover the edges when the
pan ahs more then one place for the crust. 2. during the winter I like to make a more savory crust for things like pot pies, and Salmon Tarts in the original cust recipe there is suger and vanilla can I leave those two items out of the recipe for a savory crust.3. In the origianl recipe it suggestion sea salt can you substitute regulat table salt for it. sorry for all the uqestions but i wouls like to make an alpple tart as a dessert for my sister and want it turn out tasting good.
Can a Fruit pie such as an apple be baked like this or does it need a double crust.
I’m not exceptionally experienced with fruit pies, but I believe you do need a double crust. You can actually double this recipe and use it as a top too. I’d recommend refrigerating the part that you’ll use for the top first to firm it up before rolling it out. It will be very delicate (and probably frustrating), but it’s definitely doable 😀
Van I use olive oil in this recipe
Hi Louise:
Olive oil will make the pie crust taste like olive oil and it won’t set up the same way it will with coconut oil. That said, olive oil would still probably work, but it won’t turn out as well. Hope that makes sense!
Hi! I’m wanting to make an apple pie with a crust covering the apple filling. I was wondering if this crust would work well for that?
Very good crust! I have a question though. My crust was extremely oily. As I worked it into the pie pan my hands were COVERD with the oil. My pie pan was a mess on the outside from touching it with my oily hand to turn it! Is this typical? I have reread the directions several times and cannot see that I did anything differently than called for. Any ideas or is yours oily too??? Thanks!
Hi Becky,
My crust doesn’t turn out oily. In fact, it’s very similar to regular pie crust dough. What brand of almond flour do you use? I’ve found almond flours vary greatly between brands – some are more absorbent than others. In the future, you can add more almond flour to mitigate the oil issue 😉 Happy baking!! xoxox