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!
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.
EVERY SINGLE year I have the best intentions of making you a delicious gluten free pumpkin pie or pecan pie for thanksgiving and get DETERMINED to make an almond flour crust HAPPEN.
Annnnd then every year ALL my good intention turns into healthy pumpkin pie pinwheel bites or paleo pecan pie bars because the crust situation is just not up to SNUFF.
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.
Why this is the BEST Gluten Free Pie Crust
It’s no secret that pie crust with gluten in it is buttery, flaky, and makes your pies oh-so-tasty. BUT did you know that you can have that flaky goodness with a gluten free crust? YES, it’s true! We did it with gluten free graham cracker crust and again with healthy orange pie with almond crust so it’s time for yet another crust recipe that you will love. This almond flour pie crust recipe uses low carb, better-for-you ingredients to create a fantastic pie crust you can use for all your favorite pie recipes! Give it a shot and you won’t be disappointed!
Ingredients Needed
You’ll notice that this almond flour pie crust vegan uses a variety of healthy ingredients, but it’s still SO delicious and you’ll feel good about feeding it to your crew! Here’s everything you’ll need to round up before getting started on this recipe:
- Almond Flour
- Tapioca Starch
- Coconut Flour
- Monkfruit
- Sea Salt
- Cold Butter
- Egg Yolk
- Ice Water
The difference between Almond Flour and Almond Meal
If you’re on the hunt for almond flour at the grocery store, you will want to know that it is different from almond meal. With almond meal, the almonds are not peeled before they are ground up to create a flour whereas almond flour is made with peeled almonds. Almond flour has a softer, less coarse texture which is what you will want for this gluten free pie crust almond flour!
How to make Almond Flour Pie Crust
Prepare
Line the bottom of a pie plate with parchment paper and set aside.
Mix
In a medium bowl, mix together the flours, starch, monkfruit and salt. Cut in the butter until the mixture resembles small, coarse crumbs. Now, add in the egg yolk and cold water, mixing thoroughly with your hands to form a ball. Shape it into a disc, wrap it in plastic wrap and chill for at least a couple of hours.
Assemble
Preheat your oven, then it’s time to bake the pie crust. Roll it out between 2 pieces of parchment, then gently peel off one layer and flip it into your pie plate, fixing any cracks that may form.
Bake
Poke holes in the bottom of the crust, then pop it in the oven and bake until the sides are deep golden brown and the bottom is lightly golden brown.
Fill
Cool the crust completely, then fill and serve! DEVOUR!
Top Tips for Making Almond Flour Pie Crust
- Use Cold Water: Not just any old water will do for this recipe- you will want to make sure it is ICE COLD for it to work out well!
- Use Cold Butter: It’s also important that you use cold butter instead of room temperature, softened or melted butter as cutting in the cold butter is an important step to achieve the right texture for the pie crust.
Almond Flour Crust FAQ
You absolutely can! You can freeze this pie crust as a disc, or you can press it into the pan and bake it, then freeze it. To thaw it out, let it thaw on the counter before baking or filling.
You certainly can! I like mixing it with my hands as I like the feeling of the dough, but go ahead and use the processor if you prefer that.
You don’t need to, no. The pie crust will be delicious with or without the sweetener.
Yes! Anything granulated should work for this recipe, but I would avoid runny sweeteners like honey or agave.
Other Recipes You Might Like:
Low Carb Keto Pumpkin Cheesecake
Sugar Free Keto Low Carb Lemon Bars
Low Carb Sugar Free Keto Blueberry Muffins
Ingredients
- 1 Cup Almond flour (100g)*
- 1/2 Cup Tapioca starch (65g) **
- 3 Tbsp Coconut flour (21g)
- 2 Tbsp Monkfruit
- 3/4 tsp Sea Salt
- 5 Tbsp Cold butter, cut into tiny pieces
- 1 Egg yolk
- 2 tsp Ice water
Instructions
- 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!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Ingredients
- 1 Cup Almond flour (100g)*
- 1/2 Cup Tapioca starch (65g) **
- 3 Tbsp Coconut flour (21g)
- 2 Tbsp Monkfruit
- 3/4 tsp Sea Salt
- 5 Tbsp Cold butter, cut into tiny pieces
- 1 Egg yolk
- 2 tsp Ice water
Instructions
- 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!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
For the WHOLE pie. Divide by number of slices you make for individual info.
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Barbara says
Ooh, I’m so excited to try this! Only one problem though: monkfruit does NOT agree with my digestive system (terrible gas and other unpleasant effects). Can I make the pie crust without it, or substitute something else instead?
Taylor Kiser says
Can you tolerate any other sugar free sweeteners? You can try subbing one of those!
Emily Swanson says
To me there is nothing quite os beautiful as a flaky pie crust. It’s just such an important part of any pie. 🙂
Taylor Kiser says
I soooo agree! it’s the BEST part of the pie! 🙂
Cally says
Could I sub the butter for ghee?
Taylor Kiser says
I haven’t tried so I can’t say for sure, but my gut says it will only make it more delicious!
Chelsea says
Wow, this is indeed the best low carb pie crust I’ve ever made. Using this recipe, I baked an apple pie this past weekend with a crumble topping and even my husband loved it. Funny, I was just thinking about making a pumpkin pie with this crust…it’s like you read my mind! Thank you, thank you!
Taylor Kiser says
YAY!!! I am so glad you love it!! 🙂 Thanks Chelsea!
Cassandra says
I made an almond pie crust years ago to hold a pumpkin pie, and it was delicious! I will be saving this recipe for when family comes to visit …
Tip: You can use any leftover dough to make mini cinnamon rollups ?
Taylor Kiser says
THAT TIP!! So genius!! Thank you!
Cassandra says
You’re welcome! My grandma gave me that tip ? No waste, and extra yum ?
Taylor Kiser says
Yes!! So so smart!
Toni says
I’m wondering if coconut oil would work instead of butter; it’s what I always have on hand. Also, I might be able to omit the sweetener since it’s sweeter than butter. I’m wondering if one of your 10 tries included coconut oil?
Thanks!
Taylor Kiser says
It didn’t because I personally think pies need a buttery crust! Let us know if you try it!
Ellen says
I’ve been experimenting with almond flour. I love the nutty taste. Using it to make a pie crust is genius! Once you have the crust, there is no limit. Thanks for the great idea.
Taylor Kiser says
You’re so welcome!
Jennifer Ray Junkert says
Can you use arrowroot instead of tapioca starch?
Taylor Kiser says
You can try but I never have so I can’t promise!
Jennifer Ray Junkert says
It turned out excellent! Have you tried this as a pizza crust? More savory?
Taylor Kiser says
I have not!!! That sounds good!
Danielle says
I made this using rendered pork lard (organic, free-range) as I’m dairy sensitive. It turned out soooo yummy!! Very flaky yet held it’s shape and had a very nice mouth feel. Great job on this one! I made with pumpkin pie which was delicious as well.:)
Taylor Kiser says
YAY!!!! I am so glad you liked it! And I bet it would be so good with pork lard!!
Kate says
Hi Danielle! Did you use a direct 1:1 substitution butter for rendered pork lard? I’m starting a strict Whole30 this upcoming week on the 29th and I can’t do butter.
Danielle says
Yes that’s correct. I think it tastes even better than butter.:)
Pilar Onrubia Barón says
Hi! Would it work leaving it in the freezer and less time? Thanks 🙂
Taylor Kiser says
I can’t tell you because recipes are only tested as written, but let me know if you try it!