Almond Flour Pie Crust Recipe

Heather Dessinger

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Unbaked almond flour pie crust on kitchen counter

Whether it’s perfectly spiced pumpkinmaple 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

Overhead view of unbaked almond flour pie crust in pan
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3.31 from 26 votes

Almond Flour Pie Crust Recipe

Makes one 9-inch pie crust
Course Dessert
Keyword gluten-free, grain-free
Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings 6 pieces
Calories 396kcal
Author Heather Dessinger


  • 9 inch pie plate



  • 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.


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Calories: 396kcal | Carbohydrates: 16g | Protein: 12g | Fat: 34g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 201mg | Potassium: 25mg | Fiber: 5g | Sugar: 2g | Vitamin A: 371IU | Calcium: 112mg | Iron: 2mg

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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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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Recipe Rating

40 thoughts on “Almond Flour Pie Crust Recipe”

  1. 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?

    • 3 stars
      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.

  2. 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?

    • 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?

  3. 4 stars
    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.

  4. 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?

      • 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!!!!

  5. 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

  6. 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.