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An almond flour pie crust in a white pie plate, shown sitting on a cutting board.
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4.84 from 6 votes

Almond Flour Pie Crust

An almond flour pie crust recipe, perfect for many kinds of pies! If you're looking for a gluten free pie crust that tastes like the real deal, this is the best one!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 158kcal

Ingredients

Instructions

  • Cut butter into small chunks and freeze. If working in a hot climate, also put a pie plate in the freezer to chill. Freeze butter for at least 2 hours.
  • In a food processor bowl, add almond flour, arrowroot, coconut flour and sea salt. Pulse to combine dry ingredients.
  • Add chilled butter to the food processor, and pulse until the mixture looks like corn meal. The butter needs to be very finely chopped, but not to the point where it is melted or becomes smooth.
  • Add the egg white and honey, and pulse until the mixture begins coming together. The pie dough will come together in small clumps, but stop before it melts and comes together in a ball. When pressed between your fingers, the small clumps should hold together.
  • Put the dough between two large sheets of parchment paper, and roll out to a disk the size of your pie plate, or slightly larger. If your dough is warm and feels fragile, place the rolled out pie dough in the freezer for an hour (slide onto a cookie sheet for an even base).
  • Remove the top layer of parchment, and very carefully invert it over the pie plate. Press the edges of the pie crust to nudge it into the center. Do not press in the center, or the crust will break. Almond flour pie crusts are fragile, and if it breaks, it's okay. Use wet fingers to press the crust back together and keep gently pressing the crust into the pan.
  • Preheat oven to 325º F.
  • If using this crust for an unbaked filling, bake the crust for 20-25 minutes, until lightly browned prior to adding the filling.
  • If using a baked filling, precook the crust for 10 minutes with the edges covered with a pie shield or wrapped in foil. Add a precooked pie filling, then return the pie to the oven at 325º for 30-40 minutes, watching closely to prevent overbrowning.

Video

Notes

Tips:
Almond flour browns and burns much faster than wheat crust. A pie shield is great to have, but you can use a foil shield around the edges if necessary. This crust should not be baked above 325º F. 
Plan Ahead: Using frozen butter helps this crust come together quickly in a food process (without the butter melting), and makes a flakey pie crust. Be sure to chop the butter in small chunks and freeze it ahead of time! If you live in a warm climate, also freeze your pie plate, and plan on working quickly to keep the crust cold to make it easier to work with.
Bake it at a Low Temperature: You cannot substitute this almond flour pie crust for a grain-based pie crust and use the same baking instructions. Do not cook this crust at higher than 325º F for longer than 30-40 minutes. It will burn.
Is this Almond Flour Pie Crust Keto? No, this crust is no keto, because of the addition of arrowroot powder and honey. However, it is much lower in carbs than a traditional crust, and will not ruin a keto diet if a keto filling is used. Plan your low carb diet ahead of time to make an allowance for this crust, if desired!

SWEET PIE FILLINGS

  • Apple Pie can be made in this almond flour crust! However, the crust can only bake for 30 minutes at 325º F, which is not long enough for the apples to bake in the crust. Read this recipe for Gluten Free Apple pie to see how to precook the filling for the best results!
  • Similarly make a berry filling, like a strawberry, blueberry, or peach pie by precooking the filling. Use the Gluten Free Apple Pie post for inspiration on how to pre cook the filling, and use this Blueberry Crisp or Healthy Peach Crisp recipe for ingredients.
  • This pie crust works beautifully for almond flour pumpkin pie! Follow this recipe for Mini Pumpkin Pies, that has a no-bake pumpkin pie filling.

SAVORY ALMOND FLOUR PIE FILLINGS

  • Chicken Pot Pie: Make your favorite chicken pot pie filling, then cut out rounds of this almond flour pie crust to cover the top. Precook the filling so the crust only needs to cook between 15-20 minutes for best results. Use this method for almond flour meat pies with beef or pork as well.
  • Almond Flour Crust for Quiche: To cook a quiche, the almond flour crust needs to be pressed into a tart pan and not overhang the edges. It is only possible to make a shallow quiche (no more than 1 1/2 of egg mixture in the crust), so using a shallow tart pan is the best option here. Be sure the egg mixture is nearly to the top of the almond flour crust (not much crust should be visible after the quiche is baked). Wrap the quiche in foil prior to baking, and do not bake longer than 30 minutes. Tip: If vegetables are a part of the quiche, be sure to fully cook them prior to adding them to the egg mixture.
 

Nutrition

Calories: 158kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 105mg | Potassium: 5mg | Fiber: 2g | Sugar: 2g | Vitamin A: 142IU | Calcium: 38mg | Iron: 1mg