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.
Steph says
Could I use this crust to make a baked Brie???
Elana says
Steph, I haven’t tried that so not sure, if you do please let us know if it works :-)
Heather says
Hello – my apologies if anyone else has asked similar questions! I am looking for a pie crust recipe that would be dairy free, and also nut free and coconut free. My son has multiple food allergies and it’s been tricky! Have you ever tried this recipe with other flours (cassava or banana)? I will also have to substitute the coconut oil…probably with a non paleo substitute. Please let me know your thoughts on alternate flours. Thank you!!
Elana says
Heather, I’m working on a crust like that and hope to share it here soon :-)
Christine O'Driscoll says
Elana,
You are the best! Thanks for always providing great recipes and thoughtful responses like the one above. I know as a fellow blogger it is hard to gage the difference you’re making. I just wanted to let you know that you’re making a big difference. As a health coach, I constantly refer my clients to your website. Thanks for all you do. It is much appreciated.
Christine O’Driscoll
Elana says
Thanks so much Christine!!!
Delia B says
Have you tried an Ayurvedic practitioner to help your son?
C says
Frequently, sunflower seeds or pumpkin seeds cam be substituted for nuts, although they impart a green hue. Root flours or plantain behave quite differently than nut or seed flours. Palm shortening is a good vegan and paleo substitute for coconut oil. Get the non hydrogenated stuff (like Spectrum).
Elana says
C, thanks for your comment! Here’s a link to my Nut-Free Pie Crust:
https://elanaspantry.com/Nut-Free-Egg-Free-Pie-Crust/
Enjoy!
Elana
Carol says
haw many cabs or net carbs are in this crust?
Elana says
Carol, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
William says
How long will this hold out in an oven @350 degrees? For a pie that requires 1.5 hours cooking time.
Elana says
William, I haven’t tried that so not sure how it will work. The longest I’ve baked this pie crust is 50 minutes :-)
Nikki says
I was looking for an almond flour pie crust without the addition of coconut flour, so thanks for sharing. Saving this for Thanksgiving.
Elana says
You’re welcome Nikki!
Sharon says
I don’t have a food processor. Will I be able to make this crust in a Vitamix or a stand mixer?
Elana says
Sharon, I haven’t tried that so not sure. If you do please let us know how it goes :-)
Jennifer S. says
I made the pie crust recently at a friend’s house. She didn’t have a food processor or electric mixer so I hand stirred the crust. The one modification I had to make was using about twice the amount of coconut oil (about 4 tbs) as the original recipe but everything worked out fine. Great recipe. Will be using it again.
Elana says
Thanks Jennifer, glad to hear this was great!
Jennifer says
Best gluten free pie crust I have ever had or made. Love the feel of the dough; it has the right texture. Thank you for this.
Elana says
Jennifer, best gluten-free pie crust ever? Wow! Thanks :-)
Janice says
Elana, I noticed you used this crust on your low carb pumpkin cheesecake, but I can’t find that recipe anywhere!
Elana says
Janice, here’s that link:
https://elanaspantry.com/easy-pumpkin-cinnamon-cheesecake/
Enjoy!
Elana
Kathy says
I agree. The best GF pie crust. I made an apple pie with bottom and top crust. I made it on a Tuesday night, ate it for dessert on Wed and it was very good. But It was even better on Friday after it sat in the fridge and all the flavors melded. Thanks for a great gf recipe.
Elana says
Kathy, so glad to hear this is the best GF crust :-)
Connie Rogers says
How did you create your top crust? Did you make any modifications to this recipe to make it rollable?
Naomi says
Wondering about the method you used to make the top crust for your pie. I’d like to bake some double-crust pies. Thanks!
julie says
This pie crust is delicious!!!!
I have done it several times.
1)I would like to freeze a pie in a 9 inch pie dish, should I bake first and freeze or should I freeze it not baked? how long could i keep it frozen?
2) have you freeze the dough in a ball? how long could i keep it frozen?
Thank you very much!!!!
Julie
Elana says
Hi Julie, so glad to hear this is delicious! I haven’t ever frozen this crust so not sure about that. If you do experiment please let us know how it goes!
Isabelle says
I have used this crust to make chicken pot pies (top crust only) and it worked great! I made my pot pies and froze them uncooked. I let them thaw over night in the fridge and the next day they baked perfectly!
Elana says
Thanks for letting us know it worked perfectly Isabelle :-)
Souzanna Thornton says
I only have almond meal, can I use this instead of almond flour
Elana says
Hi Souzanna, here’s more information on that:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Patricia VanBuskirk says
I have made this several times and the taste is good but I make a lot of fruit pies and the crust gets soggy! Any Ideas?
Elana says
Hi Patricia, if you add additional thickener to the filling it will prevent the crust from getting soggy. Thanks for your comment!
Melissa says
Try adding the filling to the crust after both the crust and filling have cooled. Also, could try painting the crust with an egg wash prior to baking.
Kristina says
Have you tried scattering raw tapioca over the bottom of the pie before you add the filling? My mother taught me that growing up- but I haven’t tried it with this crust yet- I’m going to try this tonight!
joan hooper says
i used Raw Almond Flower, is that going to be the same?
Elana says
Joan, here’s a link for you with more info on almond flour:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
C says
The trick I used for my last GF crust was to prebake the crust and heat (but don’t cook) the filling, and combine them when they’re both hot. Then pop in the oven to bake together. Prebaking the crust hardens it up a bit and putting the filling in hot helps the filling set up quickly so it doesn’t soak into the crust. According to ATK, this is a common problem with GF crusts. It worked for me!
Elana says
C, thanks for your comment!
Zoe and Mia says
This pie crust is delicious! I’ve researched so many recipes and this one seems to be the one that uses the LEAST amount of coconut oil! But it holds together so well! Zoe and I have made this pie crust dozens of times. THANK YOU SO MUCH! This is absolutely fabulous and a winner! Lots of our friends have loved the recipes we made with this!
Elana says
That’s great to hear!