Paleo Pie Crust

This Paleo Pie Crust recipe is made with 4 ingredients total! All you need to make this gluten-free crust is almond flour, coconut oil, an egg, and salt. This incredible Paleo Pie Crust can cradle fruit or creamy pie fillings.

Low-Carb Keto Recipes

Another great thing about this low-carb almond flour pie crust? It's perfect for those following a keto diet. Have you seen my Keto Diet Recipes page? If you're going low-carb 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. 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 like this low-carb Paleo Pie Crust.

Paleo Pie Crust

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  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 glass pie dish
  4. Bake at 350°F for 8-12 minutes
I keep coming back to your blog because all of your recipes are straight forward, use simple ingredients, and are so healthy.

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!

How to Make a Low-Carb Pie Crust with Stevia

This 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. Additionally, I've started using butter in this recipe which is outstanding!

Should I Pre-Bake My Pie Crust?

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.

The Best Low-Carb Pie Recipes

Here are some amazing low-carb pie recipes that can be used with my Paleo Pie Crust:

This post is an oldie but goodie from the archives, I first shared this recipe in May 2013.


388 responses to “Paleo Pie Crust”

    • Erin, thanks for your comment. I haven’t tried that so not sure. Seems like too much crust to do top, but LMK if it works :-)

  1. This is great and so easy! One time, I made it following the recipe and turned into pumpkin pie. I recently made it as a quiche and used the bacon fat in place of butter.

    • Judy, I am so very happy to answer every single question! It’s my pleasure truly, to connect with you and other readers :-)

  2. Would I be able to store this in the fridge to use later? I like to do my pie crust a few days before the pie, just incase.

    • Kulama, I would recommend making the pie dough and storing it in the fridge for up to 3 days, then make it into a crust and bake it the day you’re making the pie :-)

  3. This is a HORRIBLE recipe! I kept trying to add things so that it would roll out (egg, coconut oil etc.) FAIL

    • Adelee, thanks for your comment! I’ve made this 5 times this week and it was perfect each time. Sounds like you used coconut flour in place of the almond flour which would give the results you describe in your comment. LMK if I can help you get our perfect results, I’m happy to help :-)

    • This is not a roll out recipe, but rather a ‘press in the pan’ recipe. Maybe that is where your problem is? I have made this recipe at least 20 times and it works as a ‘press in the pan’ every single time.

    • Adelee, with all my years of baking, I find there is a huge difference between roll-out and press-in-pan recipes. I’ve had good luck with this recipe with a press-in-pan result. Since the directions given are to press it in, I’d recommend you look for a different recipe to get the roll-out results you seek. In the meantime, go ahead and try this recipe again as directed. I think you’ll love it.

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Recipes » Desserts » Pies » Paleo Pie Crust