Almond Flour Pie Crust (gluten-free)

By Ann Fulton

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The perfect pie deserves the perfect crust.  Traditional rolled crusts can be daunting for many, and some simply can’t eat the wheat flour.  Whatever the reason, this nutty, cookie-like crust is a breeze to whip up–grain-free with a hearty dose of protein, too.

To make this 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 flour.  An egg was the key to success in this pizza crust, so why not in a pie crust?  I have also tried this recipe with two egg whites (the crust sticks more to the pie dish this way, but tastes virtually the same) and varying amounts of sugar.  For a sweeter crust, you could add another tablespoon or two of sugar.  For a savory pie, the sugar should be eliminated.

As an extra note, I’ve also experimented with this crust by substituting a portion of the almond flour with Bob’s Red Mill’s hazelnut flour–which complements pumpkin pie beautifully.  There is a crust recipe using all hazelnut flour on the Bob’s Red Mill package, which I tried when I was working on a new pumpkin pie filling.  The package recipe tastes amazing but is a bit crumbly when cut.  I recommend trying if you aren’t striving for a perfect-looking wedge of pie. Additionally, I once baked the hazelnut crust recipe with coconut oil in place of the butter and coconut milk instead of the cream for a dairy-free guest.

We especially love this crust paired with Maple Pumpkin Pie.

Almond Flour Pie Crust (gluten-free)
Greasing the pan is not necessary when baking traditional wheat flour crusts. When baking with nut flours, I highly recommend it--or line the pan with parchment. The following crust tastes delicious straight out of the oven, but I like it even more on the second day.  Wrapped tightly and refrigerated, this crust will maintain its freshness for one week.

Yield: 1 pie crust
  • 2 cups (225 grams) blanched almond flour (almond meal–which often has bits of the dark brown skins in it–works but makes a heartier, more rustic crust)
  • 2 tablespoons granulated sugar (optional; omit for a savory crust)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 tablespoons coconut oil (chilled briefly to firm up, if necessary; may substitute cold butter)
  • 1 egg
  • 1/4 teaspoon vanilla (optional; omit for savory crust)
  1. Grease a 9-inch pie dish very well, and preheat the oven to 350 degrees F.
  2. Place the flour, sugar, baking soda and salt in a food processor and pulse several times.
  3. Add the egg and vanilla, and then scatter small pieces of coconut oil over top.  Pulse until the mixture forms a ball.
  4. Press the dough evenly into a 9-inch pie dish, working the dough all the way up the sides. (For added ease, I like to press the dough ball into a flat disc first.)
  5. With a fork, prick the crust several times over the bottom and sides, and then bake for 8-12 minutes. If you are baking again with a filling, bake the crust until the bottom is just dry.  If you are adding a filling that does not require further baking, bake until the crust is lightly golden around the edges.
  • When using this crust recipe with a filling that requires a second baking, I recommend a “crust protector” as crusts that include nut flours tend to brown much more quickly than standard all-purpose flour crusts. To fashion your own crust protector, simply fold a 12-inch square of foil into quarters. Cut a 7-inch hole out of the center. Unfold and loosely mold the foil over the edges of the pie. If the foil is too close to the filling, trim so that it does not touch. Keep this on the crust edges for the entire baking time.
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READER COMMENT: Best that I have ever made. Flakier than the 'normal flour one.' Even better than a gluten free pie crust made with all purpose gluten free flour. Cannot thank you enough for your recipe!

This almond flour crust recipe can be pressed into the pie plate instead of rolled out and transferred and will fit a 9-inch pie plate perfectly.

Maple Pumpkin Pie (with optional GF almond crust)

This Maple Pumpkin Pie is pictured in a hazelnut crust, but the filling is equally delightful in the above recipe for Almond Flour Pie Crust.

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    1. Ann Post author

      Hi Sally, If you cut in the cold butter or coconut oil so it’s evenly distributed without overworking the mixture (you want to keep the fat as cold as possible), you should be fine without the processor.

  1. Sheri

    This looks easy, yay! I would like to use this to make a fruit galette – do you think it would work for that? Maybe if I refrigerate it for a bit first?

    1. Ann Post author

      Hi Sheri, The crust is one that is easier to press into a pie plate than roll out, so you should have success if you can press the dough and then fold over the edges. Refrigerating should help though. If you try, please report back!

    1. Ann Post author

      Hi Thelma, The consistency is softer than a traditional crust, which is why the directions call for pressing it into the pie plate. If you’d like to try to create a top crust, you could press the dough over a piece of parchment paper and then carefully flip over the top of the pie. I haven’t done this myself, but it’s what I would do if making an attempt!

  2. organicseeds

    This almond flour pie crust is gluten free, dairy free, and vegan. Easy to make, you can whip this almond flour pie crust up in a flash for a delicious treat any time of the year.