This Low-Carb Almond Flour Pie Crust recipe is made with four ingredients total! All you need to make this easy gluten-free pie crust is almond flour, coconut oil, an egg, and salt.
This incredible crust can cradle fruit or creamy pie fillings. Below I’ll give you my favorite fillings for this crust, so read on!
Low-Carb Keto Recipes
If you’re into this Low-Carb Almond Flour Pie Crust recipe you’ll want to check out my Keto Diet Recipes page. It’s absolutely indispensable!
Easy Almond Flour Pie Crust Recipe
Whether you’re following a keto diet or the gluten-free diet, almond flour is a wonderful flour for re-creating your favorite baked goods.
Why? Almond flour is gluten-free, grain-free, and the best low-carb flour. While I don’t eat almond flour on a daily basis, it’s perfect for special occasion treats.
How to Make a Low-Carb Pie Crust with Stevia
This homemade low-carb pie crust is a breeze to make. I’ve recently begun adding 1/8 teaspoon of vanilla stevia to this recipe which gives the crust a lovely sweet flavor.
Pie Crust with Butter or Dairy-Free Pie Crust?
If you’re looking for a pie crust with butter I’ve got you covered. But if a dairy-free pie crust is your thing use coconut oil here rather than butter. I’ve tested this Low-Carb Almond Flour Pie Crust recipe with each ingredient and it’s fantastic either way.
Low Carb Almond Flour Pie Crust
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- 2 tablespoons coconut oil, melted, or salted butter, cold
- 1 large egg
Instructions
- Place flour and salt in food processor and pulse briefly
- Add coconut oil and egg and pulse until mixture forms a ball
- Press dough into a 9 inch glass pie dish
- For no bake pies: bake at 350°F for 13-18 minutes, until goldenFor baked pies: par bake at 350°F for 8 minutes
- Cool
Easy Almond Flour Tart Crust Recipe
This recipe is based on my Gluten-Free Tart Crust recipe. So many of you asked me to recreate it in a version that would work in a 9-inch pie dish that I just had to do it!
Nut-Free Egg-Free Pie Crust
I have so many readers and friends with such a multitude of food allergies that I had to create an alternative to this Low-Carb Almond Flour Pie Crust recipe. That’s where my Nut-Free Egg-Free Pie Crust comes in.
It’s a nut-free pie crust and an egg-free pie crust, and a dairy-free pie crust all combined into one! My husband and boys say it tastes like cookies!
So now you have two fabulous gluten-free pie crust recipes to choose from.
Should I Pre-Bake My Pie Crust?
So, let’s get down to pie crust baking basics! First off, be sure to read the recipe’s instructions, because every recipe is different when it comes to pie crusts. Still, I have some general guidelines for you when it comes to the question of, “should I pre-bake my pie crust or not?”
If you’re using this Low-Carb Almond Flour Pie Crust for a pie with a filling that needs to be cooked, like my Paleo Pumpkin Pie recipe below, you would not pre-bake the crust, but pour the filling into the raw crust and bake pie and crust together.
Alternatively, if using this crust for my Low-Carb Banana Cream Pie which is a raw pudding that thickens in the fridge, you will need to pre-bake the crust then pour in the filling after it cools.
Why Prebake Crust?
I’m often asked, why prebake your crust? The answer is easy. Sometimes a recipe calls for blind baking. This term is synonymous with pre-baking which is when you bake your crust for a short period of time (typically around 10 minutes) before you put the filling in it. Again, follow the recipe.
Can Pie Crust Be Made Ahead of Time?
Yes, that is the beauty of this recipe, not only is it a super quick pie crust, it can be made ahead of time. I have made the dough a few days ahead and put it in a sealed bag in the fridge or freezer and then thaw it and press it into the pie pan just like fresh dough.
Can Pie Crust Be Frozen?
If you’re wondering can pie crust be frozen, the answer is yes. Just thaw out the crust before you fill it and bake your pie.
Alternatively, my friend Deb has a recipe for a special blueberry pie in which she makes the pie crust, then puts the filling in, then instead of placing in the oven, she freezes it so it’s ready to bake when her daughter comes home for a visit. If you are interested, leave a comment and I’ll get the recipe for you!
Is Pie Crust Gluten-Free?
Not all pie crusts are gluten-free, however, like all of the recipes on my site, my Low-Carb Almond Flour Pie Crust recipe is gluten-free.
The Best Low-Carb Pie Recipes
We love pie in our household, so below I’ve compiled a list of my favorite pies using my two favorite pie crusts, this recipe, and my Nut-Free Egg-Free Pie Crust.
Chocolate Pecan Pie
My low-carb Chocolate Pecan Pie is a family favorite that I make every Thanksgiving. It’s so special though, that we have it all year round. This low-carb dessert is wonderful at Christmas and Easter, and I often make it for Passover since it’s kosher for Pesach dessert.
The crazy thing about this pie is that the filling has only five ingredients total, making it a breeze to throw together.
I’ve made Chocolate Pecan Pie in this Low-Carb Almond Flour Pie Crust recipe and in my Nut-Free Egg-Free Pie Crust and the family likes it both ways.
If you’re looking for a keto pie recipe, you’ll want to take a look at my Keto Pumpkin Pie below.
Vegan Keto Pumpkin Pie
Keto Pumpkin Pie is another family favorite. This recipe contains freshly roasted pumpkin, a ton of healthy fat in the form of coconut, and a mere tablespoon of maple syrup, but I’ve made it with and without that sweetener and it’s still just as heavenly.
Other features? This is an egg-free pumpkin pie, which you’d never know tasting it, and it’s also a no-bake pumpkin pie to boot, in case you’re looking to save oven space on Thanksgiving or other holidays.
Classic Paleo Pumpkin Pie
My Classic Paleo Pumpkin Pie is a low-carb pie made in the traditional fashion.
For this recipe, I use a custard base made of freshly roasted pumpkin (or canned pumpkin) and eggs. Rather than the usual heavy cream, I use coconut milk so that it is a dairy-free pumpkin pie. I bake it up in my Low-Carb Almond Flour Pie Crust and the family goes bananas for it, speaking of which…
Low-Carb Banana Cream Pie
Didn’t think you’d ever find a Low-Carb Banana Cream Pie recipe? You’re in luck.
Forget about ingredients like sugar, cornstarch, and condensed milk. This healthy banana cream pie filling is made with a high-fat base of coconut milk and coconut oil with bananas blended in, making it a dairy-free banana cream pie, recipe, plus it’s also egg-free.
This no-bake vegan banana cream pie is super easy to make. Bake up my Low-Carb Almond Flour Pie Crust, let it cool, and throw in this awesome filling.
Chocolate Pumpkin Pie
The great thing about this Chocolate Pumpkin Pie, aside from its fabulous flavor and rich texture, is that you can use canned pumpkin for it, making it a breeze to throw together.
Place this fuggy filling in my Low-Carb Almond Flour Pie Crust recipe, or my Nut-Free Egg-Free Pie Crust and bake up some chocolate-pumpkin goodness.
The Best Low-Carb Pie Recipes
Oh pie, how I love thee! What’s your favorite pie recipe? Leave a comment and let me know!
This post is an oldie but goodie from the archives, I first shared this Low-Carb Almond Flour Pie Crust recipe in May 2013, back then we called it Paleo Pie Crust.
Scott K says
This is an amazing recipe…my first pie crust ever. I needed to add a splash of water to get the dough to incorporate as it was in a zillion little balls in my stand mixer but otherwise it was perfect. Tastes great and the almond flour didn’t taste much differently than regular wheat flour. Bravo, I will be experimenting to see what else can be made with the incredible dough! Thank you!!
Elana says
Scott, so glad you liked the pie crust :-)
Alicia Q says
Hi… This piecrust looks amazing !!! I want to make an apple pie…I usually roll the crest out then place it on top of the raw apples with cinnamon and sugar then I bake it for about an hour. My question is if I use your piecrust recipe will it burn? The piecrust I usually make is this with flour ,water and canola oil and salt mixed together and it comes out perfect! Also if I use coconut oil does it have the coconut flavor to it? Can I use vegetable oil instead? Thank you
Alicia Q
Elana says
Hi Alicia, I haven’t used this recipe for a top crust so not sure how that would work out. I also haven’t made it with vegetable oil. If you do experiment with the recipe please let us know how it goes :-)
Rhys says
Tired it this weekend worked fine. I eye balled the salt in the second batch and it was saltier than the crust but that was my fault. I had a hard time making a real lattice so I just put them on to of each other. I used a knife to cut it off the counter and flipped it onto a big spatula.
Elana says
That’s amazing Rhys! I’d love to see a photo :-)
Rosie says
I have a pie crust recipe cook book and it was for gluten free pie crust and the baker cut the dough in triangled and then placed them on top
pozzo says
Thanks SO much for your website and this recipe! Really appreciate it. Have used it for pear tart, apple tart, quiche, and now yam pie. For the quiche, I experimented and substituted with 1/4 C oat flour (keeping 1-1/2 C almond flr) and 1/6 tsp baking powder. It turned out great. Thanks for all of the ideas & inspiration.
Elana says
Pozzo, you’re welcome!
tracey says
Is the egg is necessary? It’s not in pie crusts that i’m used to, and I’m wondering if it changes the taste.
Elana says
Hi Tracey, here’s a link to my Egg-Free Pie Crust for you:
https://elanaspantry.com/Nut-Free-Egg-Free-Pie-Crust/
Enjoy!
Elana
Bec says
Quick question (and I apologize if this has already been addressed in the comments, as I have not read them all) – I’m not technically paleo – just gluten free and *trying* to be low carb (therefore avoiding a lot of the gluten free mixes available.) Since I’m not dairy free, does anyone know if this recipe works with butter instead of coconut oil? I’ve always loved a buttery crust, but if you think this works better with coconut oil, I’d love to know. Thanks!
Elana says
Hi Bec, thanks for your comment. I haven’t tried making this with butter, but I think it might work. If you do experiment please let us know how it goes!
Eric says
I make it all the time with butter. Turns out great!
Chef Garfie says
Pie crust basic formula is 3 parts starch, 2 parts fat, 1 part liquid.
Butter will work. Not margerine due to the high water content.
Fat: s fat, oil is relatively the same, ut is flavor that messes things up.
The egg is needed as almond and coconut flour aren’t as sticky as wheat and rice flour.
My thoughts on the issue.
Chef Garfie
elizabeth says
I have to admit, I am a little embarrassed that I have not written a thank you note sooner. Elana, you are a wonderful person, golden in fact, to share your knowledge about food. I stumbled upon your website, in search of a paleo dessert for my husband’s birthday. This summer the fourth year that I will be making a blueberry pie (I use bb filling that I have modified from cooks illustrated ) using your pie crust recipe. Tonight, the pie crust is being pre-baked for a chicken pot pie. I’ll let you know how it works out.
We have fallen in love with your almond cookies ( I make them into thumb prints and fill them with anything from raspberry jam, to coconut butter drizzled with 90% chocolate.) Now, we are on to the bread section. Thank you I now have something to slop the yolk of my local eggs, YUM! And the kids can’t have enough of the pumpkin bread.
Our deepest gratitude for sharing your recipes. I have ordered your book and look forward to seeing what else is for dinner.
Elana says
Hi Elizabeth, thanks so much for your wonderful comment! I hope you enjoy my book and look forward to hearing what your favorite recipe from it is :-)
Jenifer says
Does this make a flakey crust similar to traditional pie crust?
Elana says
Jenifer, my husband, who can eat gluten, loves this crust. It’s not as flakey as traditional, but very good :-)
Sherry says
I made this crust for a blueberry pie. It was delicious. My daughter couldn’t believe was healthy and taste so good. I’ve tried other recipes. This is by far the best one.
Elana says
Sherry, thanks for letting me know that this is the best pie crust you’ve tried!
Katie says
My family has a nut allergy. Is there another flour I can use? Maybe a seed or bean one?
Thanks!
elana says
Here’s a link to my Nut-Free Pie Crust:
https://elanaspantry.com/Nut-Free-Egg-Free-Pie-Crust/
Enjoy!
Elana
Ana says
Hi. Have you tried coconut flour? I don’t mind testing it but just wondered. Thanks in advance.
Elana says
Hi Ana, you may want to read about the differences between almond and coconut flours here:
https://elanaspantry.com/paleo-baking-almond-flour-vs-coconut-flour/
I hope this is useful!
Elana
Amy says
Hi!
I was wondering if you had made this before actually needing it? Could I make the crust tonight, put it in the fridge, and then use it for a pie tomorrow?
Thank you in advance!
Elana says
Hi Amy, I think that will work, if you try it please let us know how it goes :-)
MJ says
Has anyone made this recipe with Bob’s Red Mill almond flour? Did it work? It is all I have right now in my kitchen.
lori says
I have and it turns out great!. Do not precooked crust.