Easy Almond Flour Pie Crust
This easy almond flour pie crust is a grain-free option to use for your favorite pie recipes. This almond pie crust recipe combines almond flour and unsweetened coconut, yielding a delicious, flourless crust for all your favorite pie fillings. *Note: Coconut is optional if you’re not a fan, but it truly makes a tasty pie crust combo!
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 7-8 minutes prior to filling and baking, just make sure to cover the crust edges so they don’t burn.
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 Ingredients
- 2 1/4 cups almond flour
- 1/4 cup unsweetened shredded coconut (or more almond flour if omitting)
- 1 large egg
- 1/4 cup butter, melted (can also use ghee for a Paleo option)
- 1 tbsp maple syrup
- 1/2 tsp salt
Directions
Step 1. Preheat oven to 350 degrees F. Combine all ingredients into the bowl of a food processor. Process just until the mixture sticks together and forms a ball.
Step 2. Press firmly into the bottom and up the sides of a 9-inch pie plate. Poke holes in the bottom of the crust to prevent air pockets.
Step 3. Bake for 10-12 minutes until edges are lightly golden. Mine was perfect at 10 minutes, but oven cooking times and temps can vary. Cool completely and fill with your favorite pie filling.
Easy Almond Flour Pie Crust
Equipment
- food processor
Ingredients
- 2 ¼ cups almond flour finely ground
- ¼ cup unsweetened shredded coconut *or more almond flour if omitting
- 1 large egg
- 3 tbsp butter melted (can use ghee for Paleo option)
- 1 tbsp good quality maple syrup
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees F. Combine all ingredients into the bowl of a food processor. Process just until the mixture sticks together and forms a ball.
- Press firmly into the bottom and up the sides of a 9-inch pie plate. Poke holes in the bottom of the crust to prevent air pockets.
- Bake for 10-12 minutes until the edges are lightly golden. Mine was perfect at 10 minutes, but oven cooking times and temps can vary. Cool completely 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…