This buttery and flaky almond flour pie crust is made with only 5 ingredients! It’s perfect for both sweet and savory pies and quiches this holiday season and it’s is Paleo, Gluten-Free, and Keto-Friendly.
Thanksgiving and Christmas are right around the corner, and is there anything more festive than a classic pie?
My family’s favorite holiday dessert is, without a doubt, pumpkin pie and pecan pie!
And now, with this paleo and gluten-free almond flour pie crust, everyone can enjoy a delicious buttery and flaky pie crust.
This crust can be used for both sweet and savory pies and quiches and has truly become a staple in my house.
Besides pumpkin pie, pecan pie bars and pumpkin cheesecake are a must during the holidays for me. Try them all for yourself.
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 successfully did come out of all the recipe testing was this gluten-free almond flour pie crust!
Ingredients needed for gluten-free almond flour pie crust
- Grass-fed butter or coconut oil
- Egg
- Almond flour
- Tapioca flour
- Coconut flour
- Salt
- Coconut Sugar (optional, not keto)
sweet or savory Gluten-Free Pie Crust
Although there are only a few 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.
Whether you are looking for a dairy-free option or 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 a less flaky crust, 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 takes the flavor of this pie crust to a different level. I could eat it just by itself.
To make a sweet pie crust, I recommend adding extra coconut sugar.
For a savory pie or quiche, 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 if you prefer.
How to Make a Paleo Pie crust
In a large mixing bowl, whisk together the dry ingredients – almond flour, tapioca flour, coconut flour, salt, and coconut sugar (if using any).
In a separate large bowl, add the butter or vegan butter and roughly chop it up using a pastry blender or a sharp knife. (If using coconut oil, simply add it to the bowl.)
Add the egg to the butter and combine well with a spatula.
Then, add flour mixture to the eggs and butter/coconut oil and combine using a spatula until smooth and even.
If the dough appears to be too wet and sticky to work with, wrap in plastic wrap and let it firm in the fridge for about 20 minutes.
Now, If you have a rolling pin, place the dough on a piece of parchment paper or plastic wrap, and gently roll it out.
Then, gently flip the parchment paper onto a greased 9×9 inch pie pan. Don’t worry if it breaks, you can press the broken dough back together.
If you don’t have a rolling pin you can press the dough out in the pan using your hands.
Last but not least, poke some holes with a fork or use a pie weight to prevent the bottom of the pie crust from puffing up.
Bake.
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 at 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 sweet and savory baked pies:
For pumpkin pies, quiches, and other baked pies, you can leave the crust uncooked or half-cooked before adding the filling.
I usually pre-bake my paleo crust before adding the filling and finish up the bake.
Bake at 350 F for 7- 8 minutes.
Then, add desired pie filling and bake again. Baking time will depend on the filling.
Pie fillings for gluten-free pie crust
As mentioned before, this almond flour pie crust works great for both sweet and savory dishes. Some of my favorite way to use this pie crust is to make
- Apple Pie
- Healthy Pumpkin Pie
- Sweet Potato Pie
- Spinach and Feta Quich
But only your imagination sets the limit.
You will love this paleo, gluten-free, and keto pie crust made with almond flour. Now you can finally make any pie you want, and you can make it gluten-free!
It will for sure elevate your healthy holiday baking to another level!
You May Love these Holiday Recipes
1. Peppermint Sweet Potato Brownies {Paleo, Sugar-Free}
2. Roasted Apple Brussel Sprouts
3. Homemade Pumpkin Puree Recipe
OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Gluten-Free Almond Flour Pie Crust {Paleo, Low Carb}
Ingredients
- 1/2 cup grass-fed butter or coconut oil *
- 1 Egg
- 2/3 cup almond flour packed – 90 g
- 2/3 cup tapioca flour packed – 90 g
- 2 tbsp coconut flour
- 1/4 tsp salt
- 1 – 2 tbsp coconut sugar optional *
Instructions
- Preheat the oven to 350 F. Grease a 9-inch pie plate.
- In a large mixing bowl, whisk together the dry ingredients – almond flour, tapioca flour, coconut flour, salt, and sugar (if using any).
- In a separate large bowl, add the butter or vegan butter and roughly chop it up using a pastry blender or a sharp knife. (If using coconut oil, simply add it to the bowl.)
- Add the egg to the butter and combine well with a spatula.
- Add the egg and butter/coconut oil mixture to the flour mix and combine well until you have a smooth dough.
- If the dough appears to be too wet and sticky to work with, wrap in plastic wrap and let it firm in the fridge for about 20 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 all around the pie pan. Optional: make little pinches around the pie crust for a festive look.
- 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 from puffing up.
- Pre-bake the crust for 8 – 10 minutes before adding the preferred filling. Or bake for 15-20 minutes if you are planning on adding a no-bake pie filling. ***
Notes
- * If making sweet pie, add 2 – 3 tbsp coconut sugar.
- ** If you do not have a rolling pin, you can use your hands to press the dough into the pie pan directly.
- *** I recommend placing a baking pan underneath of the pie pan or on the rack below. A little bit of oil may drip out of the pan depending on the thickness of the pie crust.
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Nutrition
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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Also does not say when to add the egg ?