This almond flour pie crust is made with only 5 ingredients! Not only is Paleo, Gluten-Free and Keto Friendly, it is buttery, flaky and perfect for sweet or savory pies. Get ready to make your favorite pies, quiches this holiday season for the whole family to enjoy!
It’s mid-October. As much as Pumpkin Season is going strong, I can smell Thanksgiving and Christmas in the air!
Our favorite holiday dessert after family dinner is always pumpkin pie or pecan pie. Since I have made a delicious homemade pumpkin pie, I finally came around to post my favorite recipe – how to make the best Gluten-Free Pie Crust.
Gluten-Free Almond Flour Pie Crust
It took me so long to finally start experimenting with making a paleo and gluten-free pie crust. Funny story, if you follow my Instagram story, you may remember my 10 banana cream pie failures. The banana cream pie recipe never came along, so I decided it was not meant to be. But then what did successfully come out of all the recipe testing was this gluten-free almond flour pie crust!
How to Customize the Gluten-Free Pie Crust?
Although there are only four essential ingredients for this pie crust, here are a few ways you can customize this healthy pie crust recipe to the type of pie you are making or different dietary needs. Either you are looking for a dairy-free option, different flavor profiles, I got you.
1. Coconut Oil or Butter
For the “fat” that holds this crust together, I typically use a mix of grass-fed butter and coconut oil. However, if you prefer less flaky, you would want to use a higher ratio or all butter for this crust recipe.
On the other hand, in order to make this pie crust dairy-free, you can use refined coconut oil.
2. Savory and Sweet Pie Crust
A pinch of salt and coconut sugar take the flavor of this pie crust to a different level. I could eat it just by itself.
To make sweet pie crust, I recommend adding extra coconut sugar.
For savory pie, I still think a little bit of both salt and sugar are amazing to enhance the flavor. Although you can omit the extra added sugar.
How to Make the Pie crust Dough
Add all the ingredients to a mixing bowl, and gently fold and press with your hands until it forms a dough.
The almond flour pie crust dough should be very smooth instead of sticky. One bonus reason you should make it. Because it is less messy!
If you have a rolling pin, place the dough on a piece of parchment paper or plastic wrap, and gently roll it out. Gently flip the parchment paper onto a greased pie pan. Don’t worry if it breaks, you can press the broken dough back easily.
If you don’t have a rolling pin, you can also just press the dough in a greased pie pan. (it should fit a 9-inch pie pan perfectly).
Last but not least, poke some holes with a fork or use a pie weight to prevent the bottom of the pie crust puff up.
How to Use this Gluten-Free Pie Crust
1. For no bake gluten free pies:
If you are planning on making no bake pies like banana cream pie, you will need to fully bake this pie crust:
Bake 350 F for 15 – 20 minutes
I recommend placing another baking pan on the rack below the pie pan you are using. Sometimes, the oil from the pie crust may overflow and leak on the bottom of your oven. Smoky…
2. For other sweet and savory baked pies:
For pumpkin pies, quiches and other baked pies, you can leave the crust uncooked or half-cooked.
Bake 350 F for 7- 8 minutes.
You will love this paleo, gluten-free and keto pie crust made with almond flour. It will for sure elevate your healthy holiday baking to another level!
You May Love these Holiday Recipes:
- 1/2 cup grass-fed butter or coconut oil *
- 1 Egg
- 1/2 cup packed almond flour
- 1/2 cup packed tapioca flour
- 2 tbsp coconut flour
- Preheat the oven for 350 F. Grease a 9 inch pie plate.
- In a mixing bowl, whisk together the dry ingredients - almond flour, tapioca starch, coconut flour.
- Lightly melt the grass-fed butter or coconut oil (or a combination of both). Use a hand mixer to mix everything together until well combined and a little fluffy.
- Add the wet mixture to the dry ingredients. Combine and work through the dough with hands. Chill in the freezer for 10 minutes.
- Place the dough in between two pieces of parchment paper or plastic wrap. Roll it out into a circle with a rolling pin then flip the dough onto the pie pan.*
- Press the bottom and side to make sure it covers around the pie pan. Optional: make little pinches around the pie crust to make it look “fancy”.
- Once pressed into the pie dish to preferred thickness, use a fork to gently pierce the dough a few times in order to prevent the dough puff up.
- Bake 5 minutes for half baked crust. Or 15 minutes if you are planning on making no-bake pies. **
- *If you do not have a rolling pin, you can press the dough down in the pie pan directly.
- ** If you are making fully baked pies, I still recommend bake the pie crust for 5 minutes to have the crust half settled.
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Amount Per Serving: Calories: 135Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 6mgCarbohydrates: 6gFiber: 1gSugar: 0gProtein: 2g
The Nutrition Fact Below is specific to the ingredients I chose to use for this recipe, which may vary.