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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