While I adore a simple crustless pie, there are moments when only a rich, buttery, and flaky crust will do. If you’re on a gluten-free or keto journey, you know the struggle is real! That’s why I’m so excited to share my go-to almond flour pie crust. It’s incredibly simple to press into the pan—no rolling pin required!—and creates the perfect versatile base for everything from a decadent chocolate silk pie to a hearty quiche. Say goodbye to crumbly, disappointing crusts and hello to your new favorite recipe!
Ingredients
• Yield: one 9-inch pie crust (8 servings)
• Prep time: 10 minutes, plus 30 minutes to chill
• Cook time: 12 to 15 minutes
• 1¼ cups / 140g finely ground blanched almond flour
• 1 teaspoon / 4g granular erythritol (omit for savory crust)
• ¼ teaspoon / 1.5g salt
• ¼ cup / 57g cold salted butter, cubed
• 1 to 2 tablespoons / 15 to 30 ml cold water
Instructions
1. In a medium mixing bowl, whisk together the finely ground almond flour, erythritol (if using), and salt.
2. Add the cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse, sandy crumbs.
3. Drizzle in 1 tablespoon of cold water and mix until the dough starts to come together. If it’s still too dry, add the second tablespoon. Gently form the dough into a disc.
4. Wrap the dough disc tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
5. Preheat your oven to 350°F / 175°C. Lightly grease a 9-inch pie plate.
6. Unwrap the chilled dough and press it evenly into the bottom and up the sides of the prepared pie plate. If the dough sticks to your fingers, dampen them slightly with water.
7. Use a fork to prick the bottom of the crust a few times. This prevents it from puffing up during baking.
8. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. Let the crust cool completely on a wire rack before adding your filling.
Nutritional Information
• Per serving (1/8th of crust)
• Calories: 185kcal
• Fat: 17g
• Carbohydrates: 4g
• Fiber: 2g
• Net Carbs: 2g
• Protein: 5g
• Disclaimer: is an estimate and may vary depending on the specific used.
Pro Tips
• for the Perfect Crust
• For the flakiest texture, ensure your butter and water are ice-cold. This creates steam pockets in the oven that result in a tender, layered crust.
• Almond flour dough can be fragile. If it cracks while you’re pressing it into the pan, don’t worry! Simply use your fingers to press the cracked edges back together.
• To prevent a soggy bottom with very wet fillings, you can brush the cooled, par-baked crust with a lightly beaten egg white and bake for another 2-3 minutes to create a waterproof seal.
FAQ
Q: Do I need a rolling pin for this almond flour pie crust
A: No, a rolling pin is not required for this recipe. The dough is designed to be easily pressed directly into the pie pan with your fingers.
Q: Can I use this crust for a savory pie like quiche
A: Yes, this crust is very versatile and perfect for a hearty quiche. Simply omit the granular erythritol when preparing the dough for a savory filling.
Q: What should I do if the almond flour dough cracks
A: Don’t worry if the dough cracks while you’re pressing it into the pan. Almond flour dough can be fragile; just use your fingers to gently press the cracked edges back together.
Q: How can I prevent a soggy bottom crust with a wet filling
A: To prevent a soggy bottom, brush the cooled, par-baked crust with a lightly beaten egg white and bake for another 2-3 minutes. This creates a waterproof seal before you add your filling.
