How to Make a Gluten-Free Almond Flour Pie Crust

Limiting your diet doesn't have to mean giving up treats. This almond flour pie crust recipe is easy and delicious.

A good pie crust is the base of many recipes, from sweet pies to savory supper pies and quiches. If you’re trying to eat healthier or avoid allergens, this almond flour pie crust is a must-try. It uses only five ingredients, all of which are dairy- and gluten-free.

This crust couldn’t be any simpler. It mixes up in a single bowl and presses into the pie pan, so there’s no fear of rolling out fussy dough. Here’s how to make your new favorite pie crust.

Almond Flour Pie Crust Recipe

Ingredients

  • 2 cups almond flour
  • 2 teaspoons granulated sugar, optional
  • Dash salt
  • 1 large egg, lightly beaten
  • 2 tablespoons coconut oil, melted

Directions

Step 1: Combine the dry ingredients

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Preheat oven to 350°F. In a small bowl, mix the almond flour and salt. Add the sugar if you’d like the pastry to be sweet, and omit for a savory flavor.

Editor’s Tip: You may substitute your preferred sweetener, as long as it’s dry. Simply use the equivalent of two teaspoons granulated sugar.

Step 2: Prep the wet ingredients

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Melt the coconut oil. Crack the egg into a small bowl, and beat well with a fork. This will make it easier to incorporate into the dry ingredients and ensures no eggshell will break into the pastry.

Step 3: Mix

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Stir the egg and oil into the flour mix with a fork.

Step 4: Check the texture

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The pastry should be moist but still slightly crumbly, like wet sand. When pressed together, it should just hold. If your pastry is drier and crumbles, add a teaspoon of cold water.

Step 5: Press into pan

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Pour the pastry mix into a 9-inch pie plate. Press the mixture together to make an even crust along the base of the pan and up the sides.

Step 6: Pierce

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Pierce holes in the crust with a fork. This prevents the crust from puffing up when baking.

Step 7: Flute the rim

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Using a fork, press the pastry crust around the rim of the pie plate.

Step 8: Bake

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Bake until very lightly browned, 8 to 10 minutes. Cool on a wire rack.

Tips for Making Almond Flour Pie Crust

Can I swap almond meal for almond flour?

Though both are made from ground almonds, almond flour and almond meal are not interchangeable. This recipe requires almond flour to work.

Almond flour is finely ground, making a sturdier, denser crumb. It’s substantial enough to use in large ratios, sometimes even replacing wheat or gluten-free flours altogether, as in this recipe.

Almond meal, on the other hand, is a coarser grind that is rich in flavor with a crumbly, soft texture. It’s generally added in smaller quantities alongside finer-grind flours, as it can’t support a baked good on its own.

Is this recipe dairy-free?

Yes, this recipe is dairy-free! Coconut oil replaces the butter of a traditional pastry crust. The crust is not vegan, however, thanks to the added egg which serves as a binder. Vegans can try this flaky vegan crust.

Should I pre-bake the crust before filling it?

Yes. Pre-baking pie crust is fairly standard even with traditional crust. If you add the filling and bake it all together, the crust will be soggy. Pre-baking makes for a tender, flaky crust that’s fully cooked throughout.

Can I make almond flour pie crust ahead of time?

Yes, you can prepare the recipe ahead of time. Work through step seven and then wrap the crust tightly in plastic wrap. Store in the refrigerator overnight, or in the freezer for up to two months. Any longer, and the crust may dry out and become too fragile. You may also freeze the pre-baked crust.

Recipes Using Almond Flour Pie Crust

This almond flour crust may substitute a traditional crust in most recipes that call for a single-crust pastry. In many recipes, the rich flavor of the almonds will compliment and enhance the final baked good: think silky pumpkin pie, rich banana cream or most fruit pies. A savory crust is a natural pick for quiche or open-face meat pies.

Kelsey Dimberg
A former senior digital editor at Taste of Home, Kelsey now writes articles and novels from her home in Chicago. Since 2010, she’s followed a gluten-free diet, and especially enjoys the challenge of baking sourdough bread and pizza dough. As a contributing writer for Taste of Home, she covers a broad range of topics but with a special emphasis on gluten-free cooking and baking. Outside of her gluten-free experiments in the kitchen, Kelsey is also the author of the thriller novel “Girl in the Rearview Mirror.”