Name: 15-Minute Light & Buttery Almond Flour Pie Crust
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Cuisine: pie
Ingredients: 1/4 cup salted butter, melted; 2 tablespoons coconut sugar; 1 egg; 2 1/2 cups blanched almond flour; 1/2 teaspoon sea salt

15-Minute Light & Buttery Almond Flour Pie Crust

This is an overhead vertical image looking at a white pie dish. In the pie dish is a light beige colored pie crust with fork holes poked throughout it. The pie crust is crimped and pinched around the edges to create a scalloped edge. The pie dish sits on a light grey and white surface. — Almond Flour Pie Crust is light, buttery and made with only five ingredients! This flakey gluten free pie crust can work for any pie filling!

Pie season is upon us and I thought that you guys really need a basic gluten free pie crust recipe that is so easy, no fail, and will work in basically every scenario.

Pumpkin pie? Works. Pecan pie? Works. Quiche? Also works.

Before Jaryd’s diagnosis, I always used store-bought pie crusts. Ain’t no shame. They’re good and easy and those were really the only two boxes I needed to check.

But then after Jaryd was diagnosed, I started realized we really needed a good low carb pie crust recipe that works with all the fillings.

I love how forgiving this recipe is! No rolling. No anxiety that you will ruin it. Just good ol’ fashion play dough kind of stuff. Mold it however you want.

If you rip a hole in this crust dough as you’re forming it, just smush everything together and reform it. Easy peasy.

If you love using almond flour in your recipes check out my Ultimate List of Almond Flour Recipes and my tutorial for How to Make Almond Flour!

This is an overhead vertical image of four ingredients on a light grey and white surface. In the center of the image is a light grey bowl of blanched almond flour with the text overlay "almond flour" to the bottom right of it. Below the bowl is a glass measuring cup with a yellow liquid with the text overlay "melted butter" to the bottom right of it. Above the center bowl is a antique silver measuring cup with a caramel brown dry sand with the text overlay "coconut sugar" to the top left of it. To the right of the metal measuring cup is a brown egg with the text overlay "egg" below it.

Ingredients for low carb pie crust:

butter: ghee: or refined coconut oil works too
coconut sugar: you can also use brown sugar or white sugar if you prefer.
egg: I haven’t tested it with a flax egg or vegan egg substitute, so I don’t know if it would work. If you do any experimenting, let me know how it turns out!!
blanched almond flour : I love blanched almond flour because it’s super fine and a beautiful pastry color which makes for a really great pie crust
salt to taste

This is an overhead horizontal image of a large glass bowl with a crumbly light beige mixture in it. An antique spoon is also in the bowl with the handle leaning against the right side of the bowl. The bowl sits on a light grey almost white surface. — Mix together all the ingredients until incorporated.

This is an overhead horizontal image of a white pie dish sitting on a light grey, almost white surface. In the pie dish is a crumbly light beige crust dough with an antique spoon in the dough and its handle leaning against the right side of the dish. — Transfer the crust dough to a greased pie dish.

This is a horizontal image looking at a white pie dish from the side. In the pie dish is a light beige colored pie crust that has been pressed into the bottom and sides of the dish. The pie dish sits on a light grey, almost white surface. — Use your hands to press the crust dough into the bottom and sides of the pie dish.

This is a horizontal overhead image looking at a white pie dish. In the pie dish is a light beige colored pie crust with fork holes poked throughout it. The pie crust is crimped and pinched around the edges to create a scalloped edge. The pie dish sits on a light grey and white surface with a fork on the surface to the right side of the pie dish. — Crimp and pinch the sides to create a scalloped edge and pierce holes in it with a fork. You’re ready to bake!

How to make a pie crust with almond flour:

Use your hands or a rubber spatula to mix together the butter, coconut sugar, almond flour, egg, and salt until combined.

Lightly grease your pie dish. Smush the crust dough into the pie dish, forming it as you wish.

Pierce the bottom of the pie crust a couple times with your fork. Bake for 10 – 12 minutes until the edges are golden brown.

Fill with whatever you want and bake as needed! If you are baking it for an extended period of time (over 20 minutes), bake it initially for only 10ish minutes because the edges will brown up some more.

Other recipes that use this gluten free pie crust recipe:

This is a vertical image looking at a white pie dish from the side. In the pie dish is a light beige colored pie crust with fork holes poked throughout it. The image focuses on the pie crust edge which has been crimped and pinched around the edges to create a scalloped edge. The pie dish sits on a light grey and white surface with a fork to the right of it.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free VG Vegetarian