Whether it’s perfectly spiced pumpkin, maple pecan, or lemon meringue, this easy almond flour crust is my “go to” for all things pie. Unlike traditional pie crusts, which need to be rolled and then flipped into a pie plate without breaking them, this recipe can be pressed into shape directly in the pie plate.
Maybe one day I’ll get around to ninja pie crust maneuvers, but for now I’m keeping three little humans alive . . . and eating pie. 🙂
Also, just for fun, here’s an old video on how to crimp your pie crust to make it more decorative.
Video: How To Crimp A Decorative Pie Crust
Almond Flour Pie Crust Recipe
Equipment
- 9 inch pie plate
Ingredients
- 2 ½ cups blanched almond flour
- ⅓ cup arrowroot flour
- 5 tbsp butter (melted)
- ¼ tsp sea salt
- 2 large eggs
- 1 tsp gluten-free vanilla extract (how to make vanilla extract)
Instructions
- Preheat oven to 350°F.
- Add almond flour, arrowroot powder and salt to a food processor and pulse a few times to mix.
- Add eggs, vanilla and butter and process until well combined. Roll dough into a ball and place in the center of a 9 inch pie pan.
- Using your palms and fingertips, spread the dough outward toward the edges of the pan. If desired, crimp the crust using the technique demonstrated in the video above.
- Bake for 12 minutes, then remove and allow to cool while you work on the filling.
Notes
Tried this recipe? Nutrition
Looking for something a little different?
I think you’ll love my friend Megan’s chocolatey, mapley twist on traditional pecan pie. It’s one of the most-requested dishes at the paleo cafe she owns in Eugene, Oregon. Or, for a coconut flour-based recipe, check out these pumpkin custard bars from Carol of Ditch The Wheat.
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Is this crust rollable?
No, it needs to be hand-pressed. The texture is different than a traditional crust and it tends to stick to a rolling pin.
I did roll this dough between 2 piece of parchment paper and a light dusting of arrowroot on the rolling pin and on top of the dough.
Hi Silvia, Did you use it as a top pie crust?
Is the nutritional info for one piece of crust or the whole pie crust? Thank you!
One piece 🙂
This crust looks delicious! I would love to make it into my favourite lemon meringue. The recipe says there’s two eggs and then you add ‘the egg’ to the blender. Then it says to brush the crust with egg white. Does that mean one egg is to be separated to be used later or is this other egg white not listed in the ingredients?
Oops! I recently modified the recipe but apparently missed that section when updating the instructions. I’ve found that it doesn’t need the egg white, so just leave it off. 🙂
On the pumpkin pie recipe, it lists 2/3 cup arrow root powder. Works either way? Also, pumpkin pie still has the instruction about egg white. Thanks for the recipe! Happy Thanksgiving!
So one egg in the mixture? And after it’s baked I can add filling and. Are again?
Both eggs in the mixture, and then after it’s baked you can add filling 🙂
So is that 2 egg yolks then?
Will this crust work using ghee or an oil in place of the butter?
I used coconut oil and added it last. I stopped up so much oil both before and after baking. I would not add it again if I made this. It seemed perfect before I added it in and possibly even rollable.
I really want to try this, but I’m on GAPS. Is there a possible GAPS substitute for arrowroot flour?
I haven’t tested it with a GAPS-compliant substitute so I’m not sure, sorry!
Could I substitute tapioca flour for the arrowroot?
Could coconut oil be substituted for the butter for a lactose free option?
Also wondering if tapioca flour could be substituted for the arrowroot flour? I have an intolerance to arrowroot?
I haven’t tested it so I can’t say for sure, but it’s possible.
It says to bake the crust first. If I put a filling in that needs to be baked (apple pie, pumpkin, etc) do I bake the crust again with the filling in, or could I wait to bake the crust till after the filling is in?
I have the same question! Did you figure it out?
On her recipe for pumpkin pie (also on this website), this is the recipe she uses for the crust. She says to bake the crust the first time while you prepare the filling. Here are her instructions for cooking the filling AND the crust (for a second time):
“…Add filling to pie crusts and bake at 350 for 45 minutes to one hour. If you have one of these pie crust protectors, awesome. If not, lay thin strips of foil over the crust to prevent it from burning.”
I had the same question?
Can this be prepared in advance?
I am a Professional Chef who has been a gluten free baker since 1986. I made this crust and found that the butter did not absorb well. It pooled up out of the crust while it baked. This was due to the fact hat there was not enough flour to absorb it and hold the dough together. Remember that almonds do not absorb butter like flour does. I kept the arrowroot and added 1/2 cup sweet rice flour when I remade it. It came out perfect this way.
So did you use the almond flour too?
so you didn’t add the almond flour, just the 1/2 c sweet rice flour and 1/3 c arrowroot flour? thanks :0)
My husband is allergic to all nuts except cashews and peanuts. What is a good substitute
for the almond flour?
Judy,
You can use coconut flour in place of almond flour.
Did anyone get an answer about the apple pie scenario and whether or not you bake the crust before your or if he crust can be baked with the apples in it?
Hi Deb, You bake crust before and again with the filling in. She explains it in another pie recipe.
Have same question about baking crust both before and after filling. Also about top crust. Using 51/2 c. Almond flour is a very thick crust!!!!
Hello I am confused about this recipe when do you put on the top crust reading you bake the bottom crust then you do the filling what about the top crust
Hi Erica, this recipe is just for the bottom crust. I don’t usually make a top crust 🙂
If making an apple pie and needing a top…would this recipe work? And how would I make the top?
I would like to see Nutrition info on crusts like this…particularly the total carbohydrate count.
Help please,
1). If I make an apple pie must I bake the bottom crust first? In old-time pie baking one never baked the bottom crust 1st for pies with tops. I used to layer the top of the bottom crust with a thin coat of flour to absorb the juices to keep the bottom crust from getting soggy.
** 1a). Must I use a blender or stir with my hand. 2). Also, I came up short on Arrowroot Powder and at this point I don’t care if this is gluten free. How much other thickener/flour do I need to replace the Arrowroot Powder?
I used this recipe and had no arrowroot and subbed the exact same amount of flour so I didn’t have to go to store. Worked great. I will get arrowroot next time but did work.
Instructions say bake pie crust for 12 minuets, But at what temperature? I’m assuming it’s at 350 .
Yes, 350F