paleo pie crust recipe

Paleo Pie Crust

Paleo Pie Crust made with four ingredients –almond flour, salt, coconut oil, and egg, can cradle fruit or creamy pie filling.

Have you been craving a healthy, yet decadent fluffy pie made with very little added sweetener and all Paleo ingredients? Maybe with an almond flour crust? I have, and I’m sharing my latest inspiration with you in two installments –first comes this easy-to-make Paleo Pie Crust. Next, in a few days, will be a dairy-free Banana Cream filling.

I love baking with almond flour, it’s gluten-free, grain-free and much higher in protein than other gluten-free flours. While I don’t eat almond flour on a daily basis, it’s absolutely wonderful for special occasion treats such as this Paleo Pie Crust.

Paleo Pie Crust
Serves: 1 pie crust
Ingredients
Instructions
  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9-inch pie dish
  4. Bake at 350° for 8-12 minutes

This recipe is based on my Gluten Free Tart Crust Recipe. I took the time to retest it in a 9-inch pie dish to double check that it would work.

If you wish to use this almond flour pie crust for a pie that requires baking, simply do not pre-bake it. Load it up with your filling and bake according to the recipe of your choice, or until your pie is all the way cooked through. What do you think you’ll put in this Paleo Pie Crust? Fruit filling, cream filling, quiche –or something else altogether?

Here are some Paleo pie crust recipes from other bloggers:

Comments

  1. says

    Oh happy day!!! Banana cream pie is my absolute favorite. I’ve been eating a deconstructed one (which is actually very delicious), but oh to eat a real pie crust would be perfection.

    • Linda says

      Has anyone tried this for a two crust pie? My family and I love apple pie but I don’t see if anyone has tried it this way. Thanks!

      • Laura Thomas says

        I make a single crust apple pie. In a cast iron skillet. Crust on top only. It’s yummy. Or you could do bottom crust and some type of crumb topping.

      • says

        I can’t imagine this working as a top crust as it has to be pressed into the pan like a graham crust and it not rolled out.
        BUT you can definitely make it with other ground up nuts like pecan! And for the record, a salted pecan crust under cheesecake is a very good idea :)

        • Judith Wylie says

          For top crust, you could press a second crust flat, bake it not quite done while pie bakes & top your pie with it toward end of oven time.
          Or you could slightly freeze it, cut it in strips and lattice-top the pie. The stiffened strips would collapse to fit the pie while in the oven.

          A twist on this is to tear or cut the lightly-frozen top crust, slightly under-bake the pieces while pie bakes, then arrange these on top of pie near end of oven time. Overlap or space out, to your liking. Very neat rustic look on cobblers & pot pies, especially!

          • Nancy says

            Nice idea. Thanks. You could even use leaf, Christmas,Valentines, etc. cookie cutters, to fit the season.

  2. Martha S. says

    I noticed you say to press the dough into the pie dish instead of rolling it flat with a rolling pin first. Does that mean the rolling pin is a bad idea for some reason? Only asking b/c I love using mine and would rather do that than press the dough if it’s doable. Thank you!

    • Ronalyn Hurley says

      Elana cannot answer comments but I can and I urge you to try your rolling pin and let us know if it works.

    • PS says

      I’ve done another paleo pie crust recipe (not from here) and the dough ends up being more sticky and paste-like, so it just won’t roll out at all. I’m guessing that’s the reason here too.

      This recipe sounds a lot better than the one I used so I’ll be looking forward to trying it. I’m a huge fan of quiche, so I’ll probably add more salt to make the crust more savory for that.

    • Maria says

      I’ve made another one of Elana’s almond flour pie crusts and the dough had a consistency that wouldn’t work well for rolling it out. Pressing it into the pan works just fine. And it tastes good, too.

    • Mary Lou says

      The reason for pressing into a pie pan, rather than rolling it out like a traditional crust, is because it just won’t work without the gluten to bind the ingredients together. Gluten is what give breads/pie crusts elasticity; gluten free recipes would simply crumble and fall apart. It may be possible to roll-out on a sheet of plastic wrap and place over your dish, but in my opinion, why dirty-up a rolling pin when it’s not necessary.

  3. Bailee says

    Oh, thank you SO much for sharing this!! My son will be able to eat pie on Thanksgiving!! I can’t wait to try this recipe out. I think I will put some kind of pumpkin filling in my pie because it is my favorite. But, I hope I can find a recipe without sugar that tastes good too!

    • Maria says

      I used one of Elana’s recipes (from her Almond Flour cookbook, I believe) and just substituted butternut squash for the pumpkin and my family loved it. I think the recipe called for agave but I used some honey instead.

  4. Diana says

    This is almost the same as the recipe for Against All Grain’s Bacon Gruyere Breakfast Pizza, which I made last night for dinner. (The AAG recipe adds a tablespoon of cold water.) I used butter instead of coconut oil. The crust was too thick for a 9″ tart pan. I wish I had purchased a 10″. I par-baked the crust for 10 min per Danielle’s (AAG) instructions and the edges ended up being perfect, but the center was still doughy. I think the thickness of the crust was a problem. Also, I will probably par-bake the crust longer in the future, while covering the edges to keep them from burning. Oh, and most importantly, the crust was delicious (on the edges at least, just needed more cooking in the center).

    • Morgyn says

      Hi! I know you posted your comment a while ago, but no one responded! You may already have the answer to your question. Just in case, I’ve been reading a lot about almond flour (and baking a lot with it!), and from what I’ve read, almonds are pretty fatty and so they aren’t ideal to eat a lot.

      However, in my area I only have access to almond flour and tapioca starch. I’m looking into making and/or buying some coconut flour online. Until then, I’m only cooking/baking with almond flour. I think it’s okay to choose how much is good for you to eat- I love nuts and I don’t gain weight when I eat them in somewhat excess moderation. :)

    • Cynthia Green says

      Actually there would be nothing detrimental to one’s health to eat almonds or almond flour as much as one desires. Nutritionally, fat is not our enemy as long as the source is healthy, organic, non GMO, and in the case of animal fat, raised on an organic diet that is natural to the particular animal, free from hormones or antibiotics and raised in an environment which does not stress the animal. Really, the human body has a critical need for fats, as the membrane which encloses every cell in the body is made from – you guessed it – lipids (fats)!
      Most nutrition and health experts, naturally oriented or otherwise, agree that the “fat free” craze of the last 30 years has been a dismal failure. In fact it has been directly correlated with the extreme increase in obesity and rise in heart disease observed over this period of time, likely due to the addition of sugar and other highly processed ingredients and toxic chemicals.
      Sorry for the lesson, but I am a biochemist and passionate natural health advocate!

      • Elizabeth says

        You are so correct on the need for healthy fats in the diet. The low- fat craze which is still rxn today has not only been harmful though deadly in some cases. I personally was messed up horribly by strictly following my rxn diet for low fat. Fats are needed in every cell and used to manufacture key horomones! This also is a soap box of mine and am glad to see other alternatives out there other than store manufactured “maybe food by product.”

    • Stephanie says

      It’s not because almonds are fatty. It’s because they’re very high in Omega-6 fatty acids. We need Omega-6’s, but only in proper proportion to Omega-3’s. It’s very easy to overload on Omega-6’s, especially in the US.

    • Lindsay says

      A big reason I would think most people don’t use almond flour daily would be because it is more expensive than most gf flours.

  5. says

    I have been paleo for a year and a half now. I seldom use Agave or other high glycemic index sweetners. Mostly we use xylitol, which is made from the sap of the birch tree. Adding some xylitol to the pie crust mix gives it a shortbread taste! Usually for fillers, we use frozen frozen or fresh organic blueberries, or a berry mix, or lemon juice, thickened with kudzu and sweetened with xylitol. Xylitol will cause some digestive disruption if used in excess, but it doesn’t have the same laxative effect as mannitol. Our chewing gum and mouthwash also contains xylitol, and my dentist says my gums have de-aged ten years (no inflamation!! ) since being on this regime. I am looking for a good source here in Canada of sourdough starter that will grow on coconut flour. We recently had coconut sourdough bread, toasted. Delicious! but we will have to watch the slippery slope of over consumption, as we are reformed bread a holics! Lots of love, and thankyou Elana, for your emails that brighten my inbox with healthy delicious paleo treats. hugs all! Marilyn

  6. says

    I’ll be making this with my Double Good Blueberry Pie recipe soon. Thank you.

    I was a baker & dessert chef for years & I cook for families all the time as a doula. It’s so important to be able to make things for people with dietary constraints.

  7. Violet says

    @Marilyn, I have been able to reproduce sourdough using sour cream and gluten free beer. With modest results for us. Our family being from the bay area, sourdough was hard to give up! My niece says, “glutton NOT gluten” :)!

  8. Katie says

    I just love you, Elana!!! Thank you so much for doing all the hard work so that I can quickly and easily feed my family healthy, wholesome, and delicious food. You just make me happy:) Love all of your stuff!

  9. Beth says

    This looks like another winner.
    I keep coming back to your blog because all of your recipes are straight forward, use simple ingredients, and are so healthy.

    Thank you!

  10. says

    Hi Elana,
    Sooooooo happy to get this recipe. This comes just in time for my favorite season of the year – Berry Pie Season! Can’t wait to try it. Thank you so much for all your continuing, mouth-watering recipes. Such wonderful gifts to us.

    Deb

  11. Amanda says

    Do you think almond meal will work in place of them almond flour? Im just waiting for my almond flour to arrive :)

  12. Laura says

    Would this crust work well as a base for a quiche? If so, do I per-bake it before adding the egg mixture?

  13. Cassandra says

    I was wondering if this recipe would work for small individual “hand pies” the kind that are shaped like a half moon??

  14. Linda says

    This is very similar to a gluten free pie crust recipe I have been using, but I. Use a tbls of water and a tbls of bragg’s apple cider vinegar and it makes the crust even flakier!

    • JP says

      Do you use the water and vinegar in addition to the other ingredients or in place of the egg or part of the oil or what? Really excited to try this variation!

    • says

      Elana has about a half-dozen cookbooks. Find them on Amazon; you won’t be disappointed! I have yet to try a single recipe of hers that wasn’t delicious and simple. I own most of her cookbooks and they are definitely my most-used resources!

  15. Caroine says

    What is it that you don’t like about Almond Flour? Your comment was ‘While I don’t eat Almond Flour on a daily basis’…

    • Stephanie says

      Because almonds are very high in Omega-6 fatty acids. We need Omega-6?s, but only in proper proportion to Omega-3?s. It’s very easy to overload on Omega-6?s, especially in the US which can cause a lot of problems, including cardiac issues.

    • JP says

      yes! Almond Meal is more course where almond flour is “finer”. I actually buy ultra fine almond flour for baking with from wellbees.com. I’ve been VERY happy with it.

  16. Saritha Nord says

    Hi:

    I wanted to make mini pies later this month for a party I’m throwing. Would this crust recipe work, or would I be better of with the GF Tart Crust? For either crust (tart or paleo) would I add the filling to the unbaked crust, then bake? Thanks so much for your amazing recipes!!

  17. judie says

    Hi Elana; my problem is Almond flour. Honeyville doesn’t ship to Canada so what other kind do you suggest? Bob’s red mill?

    • veronica says

      I’ve used bob’s many times in a pinch but it never does the job well. I don’t think they blanch it properly because it’s darker than honeyville’s and it’s not ground fine enough. Elena’s FAQ section talks about this. I know there are other vendors that ship online. Maybe try one of those?

    • chris says

      I’ve used both and honestly didn’t see a difference. I also use 1/2 hazelnut flour in sweet recipes and less sweetener, and it works well (BRM also). good luck!

    • JP says

      try checking with wellbees.com they have a really fine almond flour that I realized beats the price of Bob’s Red Mill almond meal/flour even after the shipping, and is a much higher quality product. I don’t know how it compares to honeyville as far as quality goes, but it seems like the price is at least comparable.

  18. Malena says

    Oh my gosh. I have never made a pie crust from scratch because it looked like a pain. But this. This I have to try. Gonna order me some almond flour tonight!

  19. Kim says

    I tried using this crust for a quiche. The crust turned out great. I baked it per Elana’s recipe then poured the quiche mixture into the crust and baked per the quiche recipe. It turned out very nicely, however the nutty flavor from the almond flour did not pair well with the egg/veggie/cheese mixture. I would use this crust for a dessert pie but not a quiche.

  20. Jennifer Oliva says

    Can I freeze this crust ahead of time? Thinking about making a couple now, then freezing for pumpkin pie for Thanksgiving…

  21. Craig says

    Has anyone made a pumpkin pie using this almond crust recipe? If so, did you pre bake the crust or not? I just made a pumpkin pie using a similar recipe and the almond crust burnt badly.

  22. Lisa says

    Made this yesterday with the chocolate pecan pie recipe. Followed the recipe exact & it was awesome!! Even the non-Paleo eaters raved about it. The only issue I had was it stuck slightly along the top rim of my metal pie pan. I pressed the tines of my fork along the top for a decorative edge so I’m wondering if that had an effect. No major sticking issues otherwise but I think next time I’ll lightly coat the pan with coconut oil.

  23. Lisa Cooper says

    I do not own a food processer. While I only bake once a year, I know that mixing techniques are important. Can you maybe give us some tips for preparation by hand?

  24. Terry says

    I am right in the middle of making 3 of these crusts for tomorrow, and I realized, I don’t know if you should melt the coconut oil, or leave it as is. If anyone knows, please reply. I seem to always mess up baking adventures.

    Thanks, Terry

  25. Pam says

    I just made this dough tonight. I rolled it out between two sheets of plastic wrap. I pealed the top wrap off and then laid the pie pan on top of the dough. Tipped it over and it fell into place perfectly. I finished it with a low carb pumpkin pie filling. It is delish!

  26. Stacy says

    My ‘dough’ is coming out an oily mess and won’t even form into a ball when pulsed in the Vitamix. Tried to make a second batch by hand and it’s just incredibly oily and won’t form at all.

    • Sam says

      Are you melting your coconut oil? Don’t. I use my hands to mix the dough without the oil, then I take solid coconut oil, break it up into smallish pieces, then actually put it in the freezer for a few minutes before adding it into the dough. Try to mix with a fork if you can, or if you must use your hands, stick the dough into the freezer for a couple of minutes so that your hands don’t heat it enough to melt the oil and mix very quickly. It’s much like traditional flaky pastry dough–you want small pieces of butter/coconut oil left.

  27. says

    Help! When I put all the ingredients in my food processor it never formed a ball and was very dry and crumbly. Do you know what I should have done?

    • Jo says

      It could be a different brand of almond flour – (as my comment below says) I ended up adding another egg and it was great.

  28. Jo says

    Hey everyone!
    I thought this was a great recipe. In order to keep the cost down and because I wasn’t looking for a paleo, just a gf pastry, I subbed half of the almond flour for buckwheat. I ended up having to add another egg, but it tasted deeelicious. I made a filled (venison, in case you’re wondering) pie and next time I will blind bake it for about 5 mins before I add the filling. (I didn’t cos on another site for a similar recipe they said not to). It was crisp and tasty. Will definitely make it again. (I also subbed half the coconut oil for butter and it worked great). [END]

  29. Anna Funnell says

    I just used this recipe to make mince pies and it worked fantastically – I even managed to roll it out like normal pastry! I couldn’t roll it quite as thin, of course, so the pastry wasn’t quite as melt-in-the-mouth, but it worked far better than I expected and actually didn’t even taste that different! Thank you, Elana! :-)

  30. herbie says

    Hello

    I am looking for a pie dough recipe to use with baked apples, the kind that come wrapped in pie dough, and then get baked. This recipe, made with ground almonds doesn’t quite roll thin enough. I don’t have a food processor, and no room in the kitchen for one anyway. Has anyone some helpful hints. One pie crust should be enough for 2 large apples, and I only managed one apple with this. Baking now, will report back on taste later.

    ‘Bye for now
    herbie

    • Sam says

      You’re baking apples inside the dough? I can see this being very hard to do without the gluten in wheat flour… you might try using your hands to mold the dough around the apple rather than rolling it out and trying to wrap it that way. I could see the dough coming off though. Maybe mold dough around each apple, put it in the freezer for a few minutes to harden the dough slightly, then wrap parchment paper around the apple to hold the dough on through baking. Might need to puncture holes in the parchment paper to vent.

  31. Sam says

    This is an awesome pie crust. I like to add some honey and a 1/4 tsp of vanilla. Also, I have baked like 3 pies using this crust recipe and only now noticed that you said not to bake it if the filling requires baking. Seems to come out just fine even baked twice (I wrap the perimeter for the 2nd baking.

    I love that the crust stays together unlike most flour-based crusts. I had an apple pie end up too runny and I was able to scoop the filling out of the crust and thicken it in a pot, then pour it right back in like nothing had happened.

  32. Gabe says

    Hi, I was just wondering if this pie crust is very savourey without the use of any honey or maple syrup? It just seems with only those ingredients it wouldn’t be very nice with a sweet filling. Thanks

  33. kb says

    We loved the taste and performance of this crust. We all agreed it was a bit greasy as it was used for a meat pie, and would cut the oil in half next time.

  34. Traci says

    A few questions left unanswered: we don’t eat almond about every day because we probably (and collectively) don’t want to gain weight! You can’t just eat all the almonds you want to eat…

    Also, I’m guessing that the browner almond meals have left their skins on– a requirement in Norwegian baking when making goodies like Kransekake, a cookie-stack ‘cake’ that depends on the skins not being ground too much.

  35. Debbie says

    I just baked an apple custard pie for breakfast using this crust. The crust mixed up perfectly in the food processor and my 7 year old son pressed it into the pie pan. I did not pre-bake the crust. I spread out the apple slices evenly over the pie crust, poured in the custard (made with coconut milk) and baked at 400 F for 45 minutes. The crust worked out really well even with that much baking. We all loved the pie!

  36. Tamara says

    I just cooked a single crust strawberry rhubarb pie, paleo style. I would post a pic if I could. Yummy!!!!

    • Eiwa N says

      I hope you have already received a reply, but in case you have not, flax (seeds) egg or chia (seeds) egg are a common vegan egg substitute for baking. The seeds are ground into a fine powder and soaked in water to get the gluey texture of eggs. You can google paleo vegan pie crust.

  37. says

    Just baked the Elana’s pumpkin pie in this crust. My only issue is the crust was very greasy (thankfully I baked it on a foil lined cookie sheet. I will cut the coconut oil in half next time, or maybe even use butter instead. Will also try what others have said and roll out between two sheets of plastic wrap or parchment. Can’t wait to taste it!

  38. mamamote says

    Hi…I’m diabetic and have been using your recipes for about a month..so far I’ve really liked the recipes and so does my family.. My last A1C was 9.11. I haven’t been retested yet, but since I’ve been eating Paleo my blood sugars have gone from the 200-300’s to 87-120 and I’ve lost 18 pounds. I am really craving…and I do mean craving…an old fashioned two crust blackberry pie. I don’t see any recipes for 2 crust pie. Don’t know if I’m looking in the wrong place or if they just don’t turn out well? It’s the end of summer and we still have fresh blackberries on the vine…I’d sure like to be able to whip up my favorite pie! Thanks for any help!

  39. Cait says

    WOW! This is a terrific and deceptively simple recipe. I had fairly low expectations based on my past gluten-free pie crust attempts (no offense!) I figured the crust would probably turn out bland and tough, but serviceable. Boy was I wrong! The crust was appropriately tender underneath the filling and crunchy on the edges with a nice crust flavor. A few notes:

    Not only am I gluten-free but I’m VEGAN. I wanted a crust for pumpkin pie (filling I used (which turned out incredible): http://thegreenforks.com/vegan-pumpkin-pie ). I decided on this recipe but I subbed flax for the egg. I was little worried about it but it worked like a charm! (Used a ratio of 3 TB ground flax + 6 TB warm water per egg). I would recommend moistening fingers with water prior to pressing the crust into the pan!

    Since I moistened my fingers, the crust was quite sticky and I was worried about it not cooking with the heavy pumpkin pie filling, so (contrary to the recipe instructions) I par-baked it for about 5 minutes. Worked like a charm! I did end up needing to use foil around the edges but it turned out beautifully. This will now be my go-to pastry pie crust recipe. It’s not exactly like a traditional/flaky wheat pie crust but it is the best GF recipe I have ever tried!

    I can’t wait to feed this to my omnivore family at Thanksgiving dinner tomorrow! Thank you SO MUCH for this amazingly perfect, delicious, simple recipe!

  40. Mary says

    Absolutely wonderful recipe. Easy to make even without a food processor (used a pastry cutter and then my fingers), neutral flavor that lends itself to different pie filings. Used a small pastry roller to help in getting it smoothed out in pan. Cut easily, is not tough, and came out of the pan whole, not in crumbles. This is now my “go-to” for pie crusts for my diabetic hubby.

  41. Niki says

    Thank you, thank you, thank you for this delicious recipe! I used it as a crust for my low carb pumpkin cheesecake and it turned out wonderfully!

  42. Marion says

    I had very good luck rolling this crust out between 2 pieces of waxed paper. I peeled the top layer off, put it in position in the pie plate and then peeled the other layer off, crimped the edge and voila! I also pre-baked it for 15 minutes or so even though the filling (cranberries, walnuts, and raisins) required baking. Yumm!

  43. Jennifer says

    no food processer? can I still do this crust? What I have is not texture of pie crusts I have done in the past, but it may be b.c of the texture of almond flour! I will form into pan and give it try…

  44. Janet Paula says

    Can I use home made vegan butter instead of the coconut oil. My daughter doesn’t like anything with coconut. Thanks.

  45. Tiyana says

    this pie crust looks perfect for my latest idea – paleo shepherd’s pie! i noticed the directions say not to prebake the crust if the filling requires baking. would you suggest this for a savory pie as well or do you suggest parbaking it first? excited to experiment!

  46. Yvonne Crozier says

    In case anyone is wondering this pie crust does NOT work with regular shortening. Not even a little bit. Really. Really really. Will try it with the proper coconut oil next time! Thanks

  47. says

    I had lots of experience making ten pies for someone. I put the rolled out dough in the freezer for 15 minutes before I put it in the pie pans. It was easier to mold the dough into the pan. These were two crust pies. Everyone
    loved the gluten free pies. Thanks Elana for all your recipes that I have made
    for many people to taste the goodness of eating gluten free.

  48. Meg says

    This was so good! It was perfect for the cranberry rhubarb filling. I love that this recipe has no added sugar. To make the recipe vegan, I substituted the egg with “the neategg” egg replacer which is basically ground chia seeds and garbanzo beans.

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. Please see our FAQ’s for more information.