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.
Gisele says
Love this recipe! This second time making, I made 2 individual recipes in my food processor! The first one quickly formed in pro a ball and then broke apart into crumbs. Rather than overwork the mixture I spread it out in the 9” pie plate and pressed it down! It looked actually like the 2nd one which was originally in ball form! So glad the recipe is forgiving!
I did pre-bake the crust as I was making quiche (quite liquidity with cream/milk and egg mixture) as I didn’t want to risk the crust getting soggy! Baked my quiche for 35mins. And the crust which was covered by the liquid mixture turned out perfectly….bottom a beautiful golden brown! This is my go to recipe now for Keto, non-grain use! Simply ingredients I always have on hand, and easy to make in a food processor! Quite delicious!
Thanks so much!
Elana says
Gisele, thanks for letting me know you love this, and that it is your go to recipe!
Pam says
Thank you, Elana, for a delicious and easy almond flour pie crust recipe! I used this for a GF/DF quiche, exactly as written. The only thing I might change next time is to try pre-baking the crust so that it browns a bit on the bottom. The edges of the crust turned a lovely golden brown and are so tasty!
Elana says
Thanks Pam!
Kathy says
We live in South Carolina, is it the weather, because when I make buns with almond flour, they never get done in the middle, they are always doughy & the recipe calls for 300 degrees & bake for an hour. I even make them thinner but still get the same results, I also had a recipe that called for 350 degrees & still doughy. Is there something I’m doing wrong. It’s very frustrating. Thanks
Elana says
Kathy, thanks for your comment! I don’t have any recipes for buns so not sure what’s going on with that :-)
Allison Kierce says
My son wants a blueberry pie for his 21st birthday “cake”. Do you have any recipes for the filling?
Elana says
Allison, that is such a great idea. I don’t have a recipe for blueberry pie at this time but will add it to my list of requests :-)
Allyson says
Elana, do you have a recipe for a chicken pot pie? This pie crust looks like it would work, especially if I double it and make a crumble topping with half. I’m new to Paleo and am trying to find a recipe for the creamy base that is the traditional meat pot pie. Do you have anything like that?
Thanks!
Elana says
Allyson, I have an amazing recipe for Chicken Pot Pie on pg 43 of my first book, The Gluten-Free Almond Flour Cookbook:
https://amzn.to/20XA3ic
I think you’ll love it!
Elana
Christine says
Can I put the dough in a muffin tinand bake. I want to make individual pies
Elana says
Christine, I haven’t tried that so not sure. Feel free to experiment and I hope you’ll let me know how it goes :-)
Christine says
?
Elana says
?
Gordon Olson says
Because I had some really good high carb premade pie for Thanksgiving I decided to make a pie with this recipe. I’m trying to watch my sugar intake more than lose weight.
I already had some pie filling sitting around (yes, I know, the high fructose corn syrup got me there) I went ahead and used that as well. Not having the benefit of a food processor I used what I had on hand, a mixer with some dough hooks. I also didn’t have sea salt handy so I just used regular salt.
Because I’m used to 2-layer pies I just doubled my batch. Rather than attempt to press the dough into the sides of the pan I decided to put the 2 halves of my dough on wax paper one at a time and roll it out with a rolling pin. I have a metal rolling pin so with butter already in the recipe, sticking to the pin was minimal. For the bottom crust I just put the pan over the crust and flipped it all over at once. That worked fine. I put my filling in then rolled out the other half on the paper, held the rolled-out dough close to one edge of the pie pan and flipped that over onto the top. That worked surprisingly well!
In my case per the pie filling’s website a regular pie bakes at 425° for 30 minutes so I did that. Voila! A pie with an upper crust as well!
And the taste! Pretty good! Thanks Elana! Now if I could only find a low carb pie filling… :)
Elana says
Gordon, thanks for your awesome comment! I love it when readers take matters into their own hands and play with my recipes, and it’s great to hear about your experiments with this pie crust! If you’re looking for some wholesome pie fillings that have less carbs than average you might like some of these:
https://elanaspantry.com/paleo-pumpkin-pie/
https://elanaspantry.com/chocolate-pecan-pie/
https://elanaspantry.com/banana-cream-pie/
https://elanaspantry.com/paleo-chocolate-pie/
https://elanaspantry.com/vegan-pumpkin-pie/
I hope you’ll keep me posted on your baking adventures!
Elana
Heather McClain says
I made this pie crust yesterday for pumpkin pies for my family for Thankgiving, it worked perfectly and the kids loved it! We need to do a gluten free Thanksgiving because my teenage son has Celiac disease, and low carb recipes are a plus for his Type 1 Diabetes, too. Thanks for the great recipe… I will be trying it next as a crust for my chicken pot pie, quiche, and cheesecake recipes!
Elana says
Heather, your son is so very lucky to have a mother like you! Thanks for letting me know this crust worked perfectly and the kids loved it :-)
Susan says
Elana, this is the best tasting and textured and easiest pie crust that I’ve made in a long time. I made it exactly as written with the cold butter for a pumpkin pie tonight. Thank you for this great recipe and Happy Thanksgiving!
Elana says
Susan, thanks for letting me know this is the best tasting and textured and easiest pie crust that you’ve made in a long time! We love it too. Happy Thanksgiving :-)
Bev Day says
Help! How long do you process this “until it turns into a ball”. I didn’t get it to, ended up just barely pressing it into a 9″ pie pan…and the top crust turned my peach pie into a peach crumble!
Elana says
Bev, thanks for your comment! I haven’t ever used this as a top crust or tested that to see if it would work. It’s perfect for a bottom crust. Make sure to use a large sized egg so that the dough forms a ball :-)
Kathy E Clarke-Cook says
Hi Elana…can I use this crust/tart for quiche? Would I need to blind bake it before adding the egg mix?
Elana says
Kathy, I haven’t tried that so not sure. I have a fantastic quiche crust recipe on page 81 of this book:
https://amzn.to/20XA3ic
Enjoy!
Elana