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!
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
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:
- summer tomato tart
- chocolate ganache pie
- chocolate peanut butter tart
- berry galette
- pecan pie
- apple pie
Recipe
15-Minute Light & Buttery Almond Flour Pie Crust
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!
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
Instructions
- Preheat oven to 350F.
- Place the butter, coconut sugar, egg, almond flour and salt in a large bowl.
- Use your hands or a rubber spatula to fold all the ingredients together to incorporate it into the dough.
- Grease a pie dish with butter or your favorite cooking spray.
- Use damp hands to press the crust into the pie dish.
- Once you get the crust evenly pressed into the bottom and sides, you can crimp the top edges with your fingers or press it with a fork.
- Bake the crust for 10 minutes and then pull it out of the oven and set aside until the filling and topping are ready.
Tips
Recipe assist + food photography by Jessica Reynolds-Corden
from Jessica Eats.
Nutrition Info:
- Serving Size: 1 slice
- Calories: 93
- Sugar: 4g
- Sodium: 127mg
- Fat: 7.1g
- Saturated Fat: 2.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5.5g
- Fiber: 0.8g
- Protein: 2.2g
- Cholesterol: 29mg
Enjoy!!
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Hi there! Have you made the dough and refrigerated it over night by chance? Thanks!
Hi Maddie,
I have an it works great for saving time and making it ahead!You do have to work it with your hands a bit when you’re reforming it to fit in the pie pan, but I love making it ahead!
xo
If I wanted to make a pie that doesn’t require additional baking (such as a Coconut Cream or Chocolate Cream Pie), how long should I bake it so it’s baked through completely and ready for a cold filling?.
You can just follow the pie crust instructions, cooking it 10 – 12 minutes should be fine and then just set the center as you normally would 🙂
Hi Tabitha,
I think the butter seeps out because the almond flour isn’t the best at absorbing it. If the butter bothers you, maybe add a tablespoon or two of coconut flour or arrowroot flour to soak up some of the butter. Or, decreasing the amount of butter is another option. I’ll play around with it a bit to see if I can get a better, less buttery option 🙂 Glad you liked the texture, though!
What about 2 crusted pies like cherry, apple or peach?
Hi Agnes,
Unfortunately I haven’t be able to perfect a top layer yet. I’ll keep working on it and let you know once I get it right!! xo
I usually put it between two pieces of parchment paper and then roll it out. But, it doesn’t behave like a traditional crust. It’s more sticky and mold-able. Let me know how it goes!