Easy Almond Flour Pie Crust
This versatile Almond Flour Pie Crust is your new go-to gluten and grain-free foundation for your favorite no-bake and baked pie recipes. It bakes up golden, crisp, and flaky every time – perfect for both sweet and savory fillings.
I used to grab a store-bought pie crust anytime I needed one, thinking it saved time and stress. But once I realized how ridiculously easy it is to make a homemade graham cracker crust or a reliable pie crust like this one using almond flour, I never looked back.
Not only is it easy, but it’s also naturally gluten-free and grain-free, which makes it a great starting point for a variety of dietary preferences. Whether you’re eating paleo, low-carb, or even vegan, a few simple swaps are all it takes to make this recipe work for you.
You may be wondering if it tastes like almonds, and the answer is yes, but very subtly. That naturally nutty, slightly sweet flavor pairs beautifully with sweet fillings (think chocolate, fruit, pumpkin, and so on), and works surprisingly well with savory ones too (hello, quiche!)
Recipe features
- This is the best naturally gluten-free and grain-free pie crust, made with just 6 simple ingredients.
- This crust is easy to adapt to your dietary needs, whether you’re following a paleo, low-carb/keto, or vegan diet.
- Perfect for no-bake and baked pies. Fill it with your favorite pudding, custard, or cream pie, or bake it again with your favorite fruity, spiced, or savory filling.
- Freezer-friendly. The baked crust holds up beautifully in the freezer, making pie prep a breeze.
Ingredients you’ll need
- Almond flour. This is hands down my favorite naturally gluten-free, grain-free, and low-carb flour for baking. For the best results, use finely blanched almond flour, not almond meal.
- Shredded coconut. This is totally optional, but I love the subtle texture and flavor it adds. If you’re adding it, make sure you’re buying unsweetened, finely shredded coconut, not large flakes or sweetened varieties. If you prefer to skip it, just add 3 more tablespoons of almond flour.
- Egg. The egg helps hold everything together. I recommend using a room-temperature egg so it incorporates more easily into the dough mixture.
- Melted butter. Adds richness, flavor, and moisture. I like to melt mine gently in a small saucepan over low heat or in the microwave in 10-15 second bursts –just be sure to let it cool slightly before adding it.
- Maple syrup. I add a touch of maple syrup for a bit of sweetness and to keep the moisture balance right in the dough.
- Salt. A little salt helps bring out all the other flavors. Don’t skip it!
Special dietary modifications
This almond flour crust is super easy to tweak so it works for your dietary preferences. I haven’t tested every variation listed below in this exact recipe, but based on past experience, they should work just fine!
- Paleo – Swap the butter for ghee or coconut oil, and stick with maple syrup or another unprocessed, natural liquid sweetener, like raw honey, date syrup, or agave nectar, as your sweetener.
- Low-Carb / Keto – Swap maple syrup for a sugar-free liquid sweetener, like monk fruit syrup or stevia syrup, to keep the carb count as low as possible.
- Vegan – Swap regular butter for vegan butter or coconut oil and stick with maple syrup as your sweetener. For the egg, a flax egg (1 tablespoon ground flaxseed mixed with 2½ tablespoons water, rested for 5-10 minutes) should work.
How to make a pie crust with almond flour
Step 1: Mix ingredients. Preheat your oven to 350°F. Meanwhile, add all the ingredients to the bowl of a food processor, and pulse until a cohesive ball of dough forms.
Step 2: Form pie crust. Transfer the dough to a 9-inch pie plate, then press it firmly and evenly using clean hands or the bottom of a measuring cup across the bottom and up the sides.
Step 3: Dock the crust. Use a fork to gently poke holes in the bottom of the crust to prevent air pockets.
Step 4: Bake and cool. Bake for 10-12 minutes, until the edges are lightly golden. Let the crust cool to room temperature before adding your favorite pie filling.
Recipe tips and FAQs
If you’re new to grain-free baking, these tips will help you get this pie crust just right:
- Don’t over-process. You want the mixture to clump together and hold its shape when you pinch it. A few pulses in the food processor is all it takes.
- No food processor? Just mix everything in a large bowl, using a fork or pastry blender to combine the dry ingredients with the wet until a cohesive dough forms.
- Press the crust in firmly. Almond flour dough is more delicate than traditional pie dough, so it’s important to press it firmly and pack it in tightly, especially up the sides, so it holds together.
- Don’t forget to dock! Using a fork to poke holes across the bottom of the crust before baking helps steam escape and prevents air bubbles or puffing. This quick step makes a big difference.
- Keep a close eye. Almond flour crusts can go from golden to overdone fast. Mine was perfect at the 10-minute mark. You’re looking for lightly golden edges and a crust that looks set. If it still feels slightly soft, that’s okay! It’ll finish firming up as it cools.
- Cool the crust. Once the crust comes out of the oven, give it time to cool to room temperature before adding your filling. Rushing this step can result in a soggy crust and turn the filling into a melted, runny mess.
Almond flour-based doughs tend to be more delicate, so bakeware choice matters. I recommend using a ceramic or glass pie plate, ideally with a nonstick finish. If your dish isn’t nonstick, lightly grease it to help prevent sticking.
If your dough feels too soft and sticky to press into the pan, just pop it in the fridge for 10-15 minutes. This should firm up the fats and make it much easier to handle.
You can, but it’s not ideal. Almond meal is made from raw almonds with the skins still on, so it’s coarser and more textured, which can make the crust more crumbly. In this recipe, I recommend sticking with finely blanched almond flour.
Best Pies for Almond Flour Crust
Since the crust is blind baked ahead of time, these no-bake options are perfect:
- Toffee Chocolate Cream Pie
- Light Coconut Cream Pie
- No-Sugar-Added Strawberry Pie
- No-Bake Protein Cheesecake
Or keep it simple, and fill the cooled crust with your favorite pudding, custard, or mousse, or try one of the delicious options below. Whatever you choose, top it with whipped cream before chilling for an easy, elegant dessert:
- Oat Milk Chocolate Pudding
- Gluten-Free Homemade Butterscotch Pudding
- Banana Pudding
- Peanut Butter Mousse with Greek Yogurt
Baked pies and quiches that call for a prepared pie crust work well, too, but know that almond flour browns quickly, especially after blind baking. You must cover the edges with foil or a pie shield during the second bake to keep it from overbrowning:
- Keto Lemon Cheesecake
- Summer Squash Pie
- Blood Orange Meringue Pie
- High Protein Cheeseburger Quiche
- Ham Spinach Gruyere Gluten-Free Quiche
Storing and freezing
Storing: Once the crust is fully baked and completely cooled, you can store it covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: If you want to prep ahead, you can also wrap the crust tightly and freeze it for up to 2 months. Just thaw at room temperature before filling.
More almond flour recipes
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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…