Almond Crust (Gluten-Free Pie Crust)

Ann Fulton
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36 Comments on Almond Crust (Gluten-Free Pie Crust)
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Graham cracker crusts can be a crunchy, delicious part of an ice cream or pudding pie.  But if you are gluten-intolerant, a graham crust can make those desserts off limits.

For my father’s recent birthday, I created a version he could enjoy using almond meal.  I think my kids loved the nutty, crunchy crust even more than he did!  This is a great option for any dessert in which you wish to play up the nutty flavor.

 

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Almond Crust (Gluten-Free Pie Crust)

Coarsely ground almond meal creates a crust similar in texture to a graham cracker crust. This recipe is best suited to a filling that does not require baking as nut-based crusts don’t fare as well when baked for extended periods of time. If you wish to try, cover the edges with a crust protector (a homemade foil version will do) to prevent over-browning and start out with a well-greased pie plate.
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Ingredients

  • 1 1/2 cups almond meal (I have better results with almond meal as opposed to finer almond flour)
  • 1/4 teaspoon sea or kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar (see note)
  • 1/4 cup butter or coconut oil, melted
  • 1 tablespoon water

Instructions

  1. Preheat the oven to 350 degrees.
  2. Whisk the dry ingredients together. Then add butter or coconut oil and water.
  3. Knead dough until well combined. Then press the dough into a greased 9-inch pie plate, working the mixture up the sides.
  4. Bake 10 minutes or until lightly golden. Cool completely.

Notes

  • You may omit the sugar if you wish to use this crust for a savory recipe.
Tried this recipe?Click here to rate and comment.

 For the recipe for Hot Fudge Peanut Butter Ice Cream Pie, click here.

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36 responses to “Almond Crust (Gluten-Free Pie Crust)”

  1. Erin Avatar
    Erin

    To fix the almond flour issue, add an extra tablespoon of butter, and it comes out perfect.

    Reply
  2. Elliot Avatar
    Elliot

    Very nice recipe! I wonder what is the function / effect of the baking soda?

    Reply
    1. Ann Avatar
      Ann

      Thank you, Elliott. I’m glad you liked. The baking soda was something I included from the start in order to enhance the texture. The crust may very well be fine without it. Over the years, I’ve just kept it in there.

      Reply
  3. meri Avatar
    meri

    I am curious about the baking soda, what does it do in this recipe?

    Reply
    1. Ann Avatar
      Ann

      Hi Meri, I initially added it to the recipe to provide a bit of lift. If you omitted it, however, the end result would likely be quite similar.

      Reply
  4. Molly Avatar
    Molly

    Would you be able to put a filling in and bake this crust again?

    Reply
    1. Ann Avatar
      Ann

      Hi Molly, You could, although the edges will brown more quickly than a traditional crust because of the nuts. To be safe, I’d cover the edges with a crust protector or one that you fashion out of foil or parchment paper.

      Reply
  5. Brittney Avatar
    Brittney

    I made this crust with a GF cheesecake recipe and the family I made it for was so excited to have crust with their cheesecake, as it’s been years since they had some crust. They said they couldn’t tell it wasn’t GF. Huge hit.

    Reply
    1. Ann Avatar
      Ann

      That’s fabulous, Brittney! It was so thoughtful of you to make it for them, and I’m delighted it was such a success.

      Reply
  6. Rita Avatar
    Rita

    How would I adjust this for a homemade custard pie that is cooked in the oven?
    I am thinking of adding some berries to the pie.
    Realistic??

    Reply
    1. Ann Avatar
      Ann

      Hi Rita, I haven’t used this for a custard pie, although I’ve found that the primary thing to watch for when baking the crust is over-browning. The custard and fruit would make for a very wet filling, but in theory the almond crust should maintain its integrity. I’d be inclined to try it, although I don’t think I’d do it the first time for company! If you try, I’d love to know how you make out.

      Reply
  7. All Purpose Almond Crust – Gman's Recipes

    […] traditional cracker crust for cheese cakes and other things that need a flakey bottom. Based on a recipe from Fountain […]

    Reply
  8. nick Avatar
    nick

    Followed the recipe to a T and can honestly say this does not work. Texture is pretty dry and crumbly, pretty disappointed to waste all these almonds and coconut oil.

    Reply
    1. Ann Avatar
      Ann

      I’m very sorry this didn’t work for you, Nick. Did you use it for a no-bake pie or something that required baking twice?

      Reply
  9. Sadie Avatar
    Sadie

    Where the hell is the recipe. Your site is giving text on how wonderful the almond flour crust is but NO recipe. How about if you show the pic then the recipe. I do not have all day to read through the website and then not get the recipe.

    Reply
    1. Ann Avatar
      Ann

      If you are trying to print the recipe and it doesn’t seem to be working, your browser could be opening a new tab. But realistically, if it’s truly a problem for you, there may be other sites that better suit your needs.

      Reply
  10. Cora D. Avatar
    Cora D.

    May I use this recipe to make Sweet Potato cheesecake which needs to be baked?

    Reply
    1. Ann Avatar
      Ann

      I don’t typically use this crust for baked pies (or cheesecake!), but I think it will be fine if you account for one detail. Any exposed areas of the crust may become a little too brown, so I’d recommend a crust protector–even one that you fashion out of foil.

      Reply
  11. Debbie Long Avatar
    Debbie Long

    If one were to use this GF crust for pumpkin (or baked filling pies), do you still bake crust first and let cool? Thanks. Debbie

    Reply
    1. Ann Avatar
      Ann

      Hi Debbie, As I mention just above the ingredients, the risk is over-browning it. I might pre-bake briefly and then use a crust protector (or a ring cut out of foil) to protect it. For another option, you can look at this recipe: https://fountainavenuekitchen.com/almond-flour-pie-crust-gluten-free/. I do pre-bake this one, but one commenter (Scott) mentioned that he did not and said it turned out well. Hope this helps!

      Reply
  12. Kristina Avatar
    Kristina

    Hmm… I didn’t have good luck with this. I was enlisted to provide gluten/dairy free pumpkin pie for a dinner meeting. I used Bob’s Red Mill finely ground almond flour. The dough looked oily from the start and after I formed it in the pan I pressed out as much oil as I could with paper towels. Then the edges of the crust browned very rapidly. (I had just baked a regular pie for an hour without needing to cover the crust but this one was too dark in 15 min.) Sadly, the bottom of the pie was thoroughly soggy when done, absolute mush. I could envision pre-baking for a no-bake filling, but this did not work for me as an unbaked crust. Good luck that only one person had a piece, and my kids certainly aren’t picky about leftover pie, soggy or not!

    Reply
    1. Ann Avatar
      Ann

      I’m so sorry to read this, Kristina, and am trying to figure out what could have gone wrong. I typically use this crust for fillings that do not require baking, and it is true that nut-based crusts brown more quickly than traditional crusts. (I use a foil “crust protector”.) Did you measure the coconut oil from the melted state? I am also perplexed about the soggy bottom, as mine has always been cookie-like, although I have not used this for a pumpkin pie. I appreciate the feedback, and hope the kids enjoy the leftovers…soggy bottom and all: )

      Reply
      1. Kristina Avatar
        Kristina

        Thanks for your thoughts. Yes the oil was melted and I poured some excess back into the container to measure correctly. I used a crust protector when I saw the browning and there was no further damage. And I just ate a piece for breakfast so don’t feel too bad about it. 🙂

        Reply
        1. Ann Avatar
          Ann

          That makes me feel better! One last thing I thought of is that I make this crust with almond meal instead of the finer flour to mimic a graham cracker crust. The picture shows how hearty it is. That, along with a wetter filling requiring an extended bake time, might explain the difference. Thanks again for taking the time to share your feedback.

          Reply
  13. The Fountain Avenue Kitchen – Almond Flour Pie Crust (gluten-free)

    […] recipe more similar to a classic pie crust (as opposed to a graham cracker crust) I adapted my original almond crust recipe in several ways.  Importantly, I added an egg to mimic the protein in the traditionally-used wheat […]

    Reply
  14. Patricia Avatar
    Patricia

    We enjoyed this crust recipe! I used it for my traditional Cherry-O-Cream Cheese pie which calls for a graham cracker crust. Thank you!

    Reply
  15. Erika Vidler Avatar
    Erika Vidler

    Looks great! I’m looking at all of your gluten free options and getting plenty of ideas for some tasty meals for my boyfriend and his mother, as they both have celiac disease. Thanks for posting them 🙂

    Reply
    1. Ann Avatar
      Ann

      Hi Erika,
      I am so glad you are getting some good ideas! There are actually quite a few recipes beyond the ones in the specific “gluten free” category. Some things are just naturally gluten free so I don’t necessarily include them. Then, there are some things that can easily be gluten free if a gluten-free product is chosen–like soy sauce which isn’t always GF but can be. Also, if they can eat gluten-free oats, I have lots of baked oatmeal recipes that may be of interest. Finally, the gluten-free flour blend is a great cup-for-cup substitution and I use it in muffins, cakes, quick breads, etc. Hope you enjoy!!

      Reply
  16. Emily Lynne // The best of this Life Avatar
    Emily Lynne // The best of this Life

    This looks superb!! Can’t wait to try it 🙂

    Reply
    1. Ann Avatar
      Ann

      Thank you…enjoy!!!

      Reply
  17. Amee Avatar
    Amee

    Love this crust, Ann!!!! I am featuring you on my Fit and Fab post tomorrow!

    Reply
  18. The Fountain Avenue Kitchen – Hot Fudge Peanut Butter Ice Cream Pie

    […] dessert.  For a nutty, delicious, gluten-free crust using almond meal (pictured above), follow this link.  Soon, I will share my recipe for homemade salted hot fudge sauce.  It is easy to make and what […]

    Reply
  19. Rila Hackett Avatar
    Rila Hackett

    Ann…. thanks so much for your cooking labor of love which blesses us all. I’ve so enjoyed your beautifully laid out website and your column in the Sunday paper. You’re a great cooking coach in the way you instruct in your recipes. The only thing I would prefer more is if you were actually in the kitchen with me. 🙂

    Reply
    1. Ann Avatar
      Ann

      Rila, I would come to your kitchen any day! I’m so glad you enjoy the column and the website and truly appreciate the kind words. They mean more than you know: )

      Reply
  20. Chris Caldon Avatar
    Chris Caldon

    Awesome site! I am just learning about becoming gluten free. There’s lots of good in fo out there so thanks for sharing your site.
    Thanks,
    Chris

    Reply
    1. Ann Avatar
      Ann

      Thank you very much for the nice comment, Chris. I hope you continue to find helpful recipes here and visit often!

      Reply