Make an almond flour pie crust that’s perfect for savory or sweet recipes while on a keto or paleo diet. With only 3 main ingredients this pie crust recipe can be whipped up in not time!
Recipe Highlights
- Low carb and gluten-free pie crust replacement for the holidays.
- The crust cooks perfectly and serves as a great base for any pie you’d like to make.
Ingredients needed
- Blanched almond flour
- Sweetener or sugar
- Egg
- Salt
Helpful Recipe Tips
- Take your time, this recipe has a bunch of pressing involved. You can’t roll it out as a normal crust you’ll have to press it in place. To get the extra pretty crust you see in the photos it took me at least 20-30 minutes. I wouldn’t make it that pretty just to eat for dinner or dessert.
- When removing from oven, you may notice the oil/butter rose up from the pie crust and pooled in the bottom. This is fine, allow the pie to cool and it will all go back into the crust.
- Use oil for hands, when pressing keep your hands oiled in order to avoid the sticking dough. This is very crucial.
- For paleo, use oil or ghee in the place of butter.
- Add sweetener, for a dessert dish you can sweeten the crust up a little. I see some people will add vanilla extract but I don’t think it does anything especially when the filling is added.
How To Store
- In the refrigerator, simple make the pie crust and place in in the refrigerator. It will last well into a week or more. You can cover it with wax or parchment paper to avoid the scent of the refrigerator.
- To freeze, you can freeze this and use it later. I would say place in a large enough storage container. Another option would be to place the almond flour pie crust in the freezer uncovered. Once hard cover with plastic wrap or vacuum seal it for later. You shouldn’t have any problems baking straight from the freezer as well.
Almond Flour Recipes You’ll Love
Almond Flour Pie Crust
Make an almond flour pie crust that's perfect for savory or sweet recipes while on a keto, low carb or paleo diet. With only 3 main ingredients this pie crust recipe can be whipped up in not time!
Ingredients
- 2 cup blanched almond flour
- 2 tablespoon granulated sweetener ((for dessert recipes only))
- 1 large egg
- 1/4 teaspoon salt
- 1/4 cup butter ((sub with ghee or oil 1:1))
Instructions
- Preheat oven to 350°F
- Beat the egg seperatly. Then, add all ingredients in a bowl together. If making a savory recipe don't use the sweetener.
- Press everything in because if you just mix it around it will seem like there isn't enough liquid. But trust me, just keep mashing and smashing until you can form everything into a ball of dough.
- In a 9 inch pie crust press the dough out. You don't have the ability to roll it out with a rolling pin. Press everything out in the pie dish evenly. There is enough dough to cover the entire bottom and all the way up to the side to make the pie crimps.
- Place in preheated oven for 15 minutes. Allow it to cool and make the pie recipe of your choice.
Nutrition
Serving: 1slice | Calories: 221kcal | Carbohydrates: 5.6g | Protein: 6.7g | Fat: 20.5g | Saturated Fat: 4.9g | Trans Fat: 0.2g | Cholesterol: 38.6mg | Sodium: 56.4mg | Fiber: 3g | Sugar: 1.3g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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Would this work as a top crust also? Like for an apple pie??
It could work, now getting it in a perfect circle then flipping it is another issue lol but yes it can double as a topping or even a pot pie.
If I’m making a pie that doesn’t involve baking, will the 15 min suffice to bake this crust thoroughly
Yes, the pie crust will cook very quickly. To add, you can leave it in as long as you want depending on how much browning you want. Quick note, almond flour is already “done” so it immediately starts to brown much faster than flour.
I have a question if I am using this for pumpkin pie that needs baked. do I still bake the crust for the 15 min. , and will the crust burn after all the pumpkin bake time. thank you
Yes, you’d still bake the crust ahead of time. Due to the almond flour there is a technique used with many pie crust where the outside crust is wrapped in aluminum foil after the filling is added. This protects the crust from burning before the filling can finish cooking. I highly recommend using that method during baking after you add the filling.
I would like to make a couple of pie crusts in advance & storing them in the freezer. I would like to use the aluminum foil pie tins you can buy in bulk at the grocery store. We live in the PNW where we have access to delicious berries & fruit that I freeze for pies & can make easily with this crust.