This gluten free Low Carb Paleo Almond Flour Pie Crust Recipe is so flaky, tender and easy to make you’ll never know it’s better for you!
PIN Low Carb Paleo Almond Flour Pie Crust Recipe
The recipe that has been wanting to be a recipe for, liiike, 4 YEARS.
You guys. I’ve, FOR REAL, being trying to make an almond meal pie crust recipe for THAT LONG.
It’s never been flaky. It’s never held together. It’s never been perfectly buttery and JUST SO GOOD that you want to eat it ON ITS OWN. <– Liiike, with NO FILLING.
Did I ever tell you about how my Grandma used to bake me mini “just crusts” for family gatherings growing up? It was my favorite part, and I had no need for pie filling.
Just COME TO ME buttery, flaky crusty BLISS.
See? I was even weird back then.
LIKE HOLY THOUGH. Internet friends. This almond pie crust is transporting me to my childhood because it has been SO HARD to not just keep pick-pick-PICKING at it, and risk eating it ALL before I even get a chance to FILL IT. <–Might even like it better than the gluten free graham cracker crust!
Sidenote: that is TOTAL foreshadowing to what is to come SOON. Get excited.
This pie crust is:
- Perfectly tender and SUPREMELY flaky
- A buttery BONANZA for your taste buds
- A little salty, a little sweet and a WHOLE lotta YUM.
- SO yummy when you make it into a paleo low carb sugar free pumpkin pie
- Perfect for things like a gluten free low carb quiche with almond flour crust!
Plus, because this low carb paleo almond flour pie crust recipe lacks gluten, it can withstand a little more poking and prodding than a traditional pie crust, making it EASIER to make 4 U.
How to make low carb pie crust
Making this pie crust is almost like any other pie crust and is very easy to do!
- In a large bowl, mix together your almond flour, coconut flour, tapioca starch, salt and monkfruit
- Cut in 5 Tbsp of VERY cold butter that is diced into small pieces. I prefer to use my hands for this, but you could also use a pastry blender or a food processor!
- Once your butter is broken down into small peas, and your mixture looks “streusel-like” add in 1 egg yolk and 2 tsp of VERY cold, ice water
- Use your hands to mix until it forms a ball. Pat it into a disc, wrap with saran and chill for at least 2 hours
- To roll out this paleo pie crust, you’ll want to roll it between 2 layers of parchment paper to just under ¼ inch thick.
- Gently flip the parchment paper over a parchment lined 9-inch pie plate and very gently pull the parchment off, using your hands to fix any cracks.
- Poke holes all over the bottom and bake until golden brown!
- Let cool and USE
A note about the tapioca starch
I tried this recipe about 20 different times (no joke) trying to eliminate the tapioca starch for those of you wanting an even lower carb/keto pie crust. However, it does NOT work. It will work for just a crust but, once you pour filling in? SOGGY. So do not omit it!
Or just eat it straight from the pan. Your secret is safe with me.
Mostly because my mouth will ALSO be too full of flaky crusty goodness to tell anyone.
Other Recipes You Might Like:
Low Carb Paleo Almond Flour Pie Crust Recipe
- Line the bottom of a 9 inch pie plate with a circle of parchment paper. (I just trace it and cut it out, using cooking spray to adhere it down.)
- In a large bowl, mix together your almond flour, tapioca starch, coconut flour, monkfruit and salt.
- Cut in the butter, until it is broken down into pea-sized balls and the mixture is crumbly, almost like very thick streusel crumbs. I prefer to use my hands for this, but you could also use a pastry blender or a food processor!
- Add in the egg yolk and ice water and use your hands to mix until it forms a ball, making sure you get that egg yolk nice and mixed. Pat it into a disc, wrap with saran and chill for at least 2 hours
- Once chilled, roll it between 2 layers of parchment paper to just under ¼ inch thick and preheat your oven to 375 degrees.
- Gently flip the parchment paper right over onto the prepared pie plate and very gently pull the parchment off, using your hands to fix any cracks, and shape the sides. The crust will stick in spots, so just be very gentle pulling the parchment off. Since there is no gluten, this crust can handle being worked, so you can stick together any pieces that fall of, or any holes, after the crust is off the parchment. ***
- Poke holes all over the bottom with a fork and bake until the bottom is lightly golden, and the sides are a deep golden, about 15-17 minutes. If you don't want the crust to brown too much before baking again with a filling, bake it for 8 minutes and then gently tent tin foil over top and bake an additional 9-10 minutes until lightly golden.
- Let cool and then fill!
FOR THIS RECIPE, I RECOMMEND:
For the WHOLE pie. Divide by number of slices you make for individual info.
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