Easy Almond Flour Pie Crust {Grain-Free, Paleo}
This easy almond flour pie crust is a grain-free option to use for your favorite pie recipes. This paleo diet-friendly recipe uses a combination of almond flour and unsweetened coconut and tastes delicious!
You can make this grain-free crust with all almond flour, but I happen to love the combo of the unsweetened coconut and almond together. There are so many filling possibilities, too. If you are using this crust for a no-bake pie recipe, be sure and bake the crust prior to filling. If you are filling the crust to bake, you should also pre-bake the pie crust for about 12 minutes prior to filling and baking.
Fill it with an egg mixture to make quiche, or maybe some sugar-free pudding for a healthier dessert option. It also works great for this no-sugar-added fresh strawberry pie!
Almond Flour Pie Crust {Grain-Free, Paleo}
Ingredients:
1/2 cup unsweetened shredded coconut
1 1/2 cups almond flour
1/4 cup ghee, melted (pastured butter is wonderful here, too, if you do dairy)
1 TBSP maple syrup
1/2 tsp salt
Directions:
Preheat oven to 350 degrees F. Combine all ingredients into the bowl of a food processor. Process until mixture sticks together.
Press into an 8-inch pie plate.
Bake for 12-15 minutes until edges are lightly golden. Cool and fill with your favorite pie filling.
Almond Flour Pie Crust {Grain-Free and Paleo}
Ingredients
- 1/2 cup unsweetened shredded coconut
- 1 1/2 cups almond flour
- 1/4 cup ghee melted (pastured butter is wonderful here, too, if you do dairy)
- 1 TBSP maple syrup
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees F.
- Combine all ingredients into the bowl of a food processor. Process until mixture sticks together.
- Press into an 8 inch pie plate.
- Bake for 12-15 minutes until edges are lightly golden. Cool and fill with your favorite pie filling.
Nutrition
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Will this crust get soggy if I fill it with lemon curd in advance. I’m taking it to a dinner party and don’t want to end up with a mess. Thank you.
Joanli, I would recommend filling it right before serving for the best texture.
Loved this the first time I made it. Then the next time I goofed and used coconut flour instead of the shredded coconut. Big mistake! The crust was pasty and tasteless. I should have realized my mistake when it took 6 tablespoons of melted butter to make it hold together. Moral to the story- follow the recipe.
I’m super guilty of tweaking recipes all the time and sometimes when they really don’t need to be changed at all. 🙂 Glad you enjoyed the crust!
Thank you so much Dorothy!! That’s a huge compliment coming from you! I adore your site!!! 🙂
I am so in love with this pie crust…