An easy almond flour pie crust recipe is a baking staple! This simple crust is just 4 ingredients AND it won’t fall apart on you! The recipe is SCD, Paleo, gluten free, grain free, dairy free, soy free, and added sugar free.
A homemade go-to pie crust is a must have and this is the crust I use most often. It’s a very straightforward recipe that can be customized based on what’s being baked!
Almond Flour – Blanched finely ground almond flour is what I prefer, but almond meal can also be used. The texture of the crust will just be a tad coarser. You can use other nut flours, such as pecan, cashew, or walnut, but I do not recommend using coconut flour.
Coconut Oil – If you can’t use or don’t like coconut oil, then butter can be used if you’re not sensitive to dairy. Since ghee has the lactose removed, it doesn’t bother most people and can also be used in place of coconut oil.
Egg – The egg in this recipe is what binds the ingredients together to form a sturdy crust. If you’re sensitive to eggs you can leave it out and increase the coconut oil by two tablespoons. The crust will be more crumbly but it will still taste delicious!
Almond flour pie crust add-ins!
This crust recipe is very simple and is delicious without lots of added herbs or spices. However, if you’d like to doctor it up, here are some suggestions for both a sweet and savory pie crust.
Sweet – Consider adding a bit of cinnamon or even a little pumpkin pie spice to the dry ingredients if making a fall dessert. When it comes to adding additional liquid to the dough, such as honey, vanilla extract, or lemon juice, I suggest only a small amount (like maybe 1 teaspoon). This is because too much additional liquid will alter the texture of the crust.
Savory – So many wonderful options here! You can add some cumin and garlic powder for a Mexican flavor. Italian seasonings are delicious or maybe even a pinch of chili powder!
How do I form the almond flour pie crust?
Working with almond flour can be a bit tricky and over the years this is the easiest way I’ve been able to form a crust.
Begin by placing the dough in the center of a greased pie dish. Use your hands to evenly press the dough into the dish, starting in the center and working your way to the sides of the dish. Press the dough up the sides of the pie dish as evenly as possible.
When it comes to the edge of the crust, I alternate between a fluted/crimp design (which is shown in the pictures) or using a fork to press designs into the edge. FOOD52 has some great pie crust edge ideas. Just keep in mind that since this recipe has no gluten, the dough is more difficult to work with and it won’t end up looking exactly like a traditional crust edge.
What do I fill this easy almond flour pie crust with?
This crust can be used to make a quiche, taco pie, pumpkin pie, and all kinds of fruit pies!
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This easy almond flour pie crust recipe is based on my Almond Flour Crackers recipe.
Easy Almond Flour Pie Crust
- 2 1/2 cups blanched finely ground almond flour
- 1/2 teaspoon salt
- 1/4 cup melted coconut oil (make sure it's not hot)
- 1 large egg
- Preheat oven to 350F and grease a 9 inch pie dish. Set aside.
- In a small bowl whisk together the melted coconut oil and egg. In a large bowl whisk the almond flour and salt. Pour the wet ingredients into the dry and use a rubber spatula or your hands to combine.
- Form the dough into a ball and place in the center of the greased pie dish. Use your hands to evenly press the dough into the bottom of the dish, turning the dish as necessary while you work.
- Evenly press the dough up the sides of the pie dish. If the crust seems a bit thinner in certain areas, simply take some dough from the thicker areas and press it where needed.
- Once the dough has been pressed into the bottom and sides of the pie dish, use your fingers to make sure the edge of the crust is even all along the top. Then you can use a fork to press decorations into the crust or use your fingers to make a fluted design with the edge.
- Use a fork to poke holes along the bottom and sides of the crust before placing on the middle rack of the oven and baking for 12 to 15 minutes. The crust should be a very light golden brown.
- Allow the crust to cool completely before filling.
- The crust can be pre-baked up to two days before planning to fill it. Simply wrap with plastic wrap and store in the refrigerator.
- If your system can handle dairy, butter can be used in place of coconut oil.
- The written post above has suggestions for add-ins, both sweet and savory. Make sure to reference it if planning to add additional liquid (such as honey) to the dough.