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    Home » All Recipes » Almond Flour Pie Crust

    Almond Flour Pie Crust

    September 19, 2022 by Ashley 50 Comments

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    A delicious flaky and buttery almond flour pie crust that is low carb, keto, and can be made dairy-free or paleo! You're going to love this!

    Almond Flour Pie Crust - My PCOS Kitchen - low carb pie crust made in tart molds

    My Easy Low Carb Pie Crust

    Low-carb pie crusts can sometimes be a little intimidating to do.  I had always made all of my pie crusts using flour or starches and never would have thought to use nut flours to make one.

    Over the last couple of years, I have uploaded a couple of gluten-free pie crust recipes that I have used in a few of my recipes, either savory or sweet, but have never uploaded a recipe for one by itself.

    In my low carb quiche with mascarpone, the recipe I used for the low-carb pie crust was a little similar to this recipe here but skipped the sweetener and used different spices as it was a savory pie crust.  That low-carb pie crust is one of my favorites as the spices bring out so much flavor and it turns out very crumbly.

    In my keto pie crust, I used a combination of cream cheese and almond flour to create the most flexible double pie crust that can be used to make lattices, pie designs, calzones, or empanadas! A lot of the ingredients used in these crusts can be used to make other recipes like almond flour low-carb tortillas too.

    Almond Flour Pie Crust - My PCOS Kitchen - Dessert low carb pie crust made with almond flour.

    One of my first pie crusts was used in my Paleo Tourtiere recipe which is a French Canadian meat pie that we make in Quebec throughout the year for any occasion.  It's always been one of my favorite dishes to eat but opted for butternut squash instead of the potatoes.

    I actually prefer to use a combination of coconut and almond flours because I find almond flour alone tends to be too oily and crunchy when finished baking.  The coconut flour helps absorb some of the excess moisture which helps this low carb pie crust to stay crumbly and flaky, all while being gluten free.

    Gluten Free Pie Crust Recipe

    When I first made this crust, I had originally used way less almond flour but it had turned out way too oily.  When I took it out of the oven, the crust was essentially cooking in its own oil, which is why I decided to add coconut flour and up the almond flour.

    My second try for this recipe, I decided to experiment using egg white powder to see if it would be any good.  Huge mistake.  It basically baked into an unbreakable brick coated in oil. It was not sliceable, nor was it edible so I definitely can't recommend using egg white powder in gluten free pie crust recipes.

    Almond Flour Pie Crust - My PCOS Kitchen - how to make an almond flour pie crust.

    This almond flour pie crust can be made using a food processor, or can be kneaded by hand.  I actually did it by hand the first time I made this crust, but then my mother informed me that she had made it in the food processor because it was much simpler for her.

    I have later also made it myself in the food processor and have continued to do so since.  I think it's about the same amount of cleaning as it's either the food processor or a bowl and utensils. It's definitely quicker to make it in a food processor as you just need to pulse a couple of times and you are done!

    This gluten free pie crust recipe was used to make my amazing low carb lemon curd tart with blackberries and was made in a tart mold, just like pictured here. I also made my no bake chocolate tart with raspberries using this almond flour pie crust recipe.

    Almond Flour Pie Crust - My PCOS Kitchen - paleo pie crust made in tart molds.

    You can use any type of mold you want, big or small, it won't affect the texture at all.  If you use smaller molds, you still need to bake it the same amount of time for it to be ready, though.  Don't forget that or else your crust will be undercooked.

    For an unsweetened savoury pie crust, you simple need to leave out the powdered erythritol and add a few spices here and there.  I added some rosemary, onion flakes, salt and garlic.

    Almond Flour Pie Crust - My PCOS Kitchen - how to make a savoury pie crust that is low carb, keto and paleo approved.

    You can either bake it for 15 minutes and then fill it up with toppings that don't need to be baked anymore, or fill it up with toppings first and then bake it for 20-40 minutes depending on what you put in there.

    Almond Flour Pie Crust - My PCOS Kitchen - A delicious savoury low carb pie crust.

    How to make a Gluten Free Dairy Free Pie Crust

    My almond flour pie crust originally uses butter to make it, but if you're dairy free or if you are on a paleo diet, you would want to use a dairy free alternative.  For a dairy free version, you can switch the butter for shortening, lard, beef tallow or coconut oil without any problems.

    Almond Flour Pie Crust - My PCOS Kitchen - how to make a gluten free dairy free pie crust

    Your gluten free dairy free pie crust will be just as delicious and flaky as if you had used butter.  I have made this almond flour pie crust multiple times with the different butter substitutes and had no problems.

    For a paleo diet, you will want to switch the erythritol for an approved sweetener.  Whether that is coconut sugar, maple sugar, honey or maple syrup, any of them should work.

    This almond flour pie crust is customizable and can easily be turned into a gluten free dairy free pie crust for your dietary needs.  The almond flour pie crusts pictured below are dairy free and shortening was used to make them.

    Almond Flour Pie Crust - My PCOS Kitchen - A flaky dessert gluten free dairy free pie crust.

    Almond Flour Pie Crust - My PCOS Kitchen - Dessert low carb pie crust made with almond flour.
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    5 from 11 votes

    Almond Flour Pie Crust

    A delicious low carb pie crust that can be made dairy-free if need be!
    Course Dinner, Lunch, Main Course
    Cuisine American, Canadian, French
    Keyword almond flour pie crust, keto pie crust, low carb pie crust
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 12 servings
    NET Carbs 2.95g
    calories 164kcal
    Protein 5.68g
    Fat 14.45g
    Cook Ashley

    Ingredients

    Almond Flour Pie Crust for Desserts. Recipe for 2 pies or 2 tarts or 6 small tarts.

    • 210 g (1 ¾ cups) blanched almond flour
    • 70 g (½ cup) coconut flour
    • 2 eggs
    • 4 tbsp butter (or lard, tallow, shortening, melted coconut oil for dairy free)

    Gluten Free Dairy Free Pie Crust for Desserts - Recipe for 2 pies or 2 tarts or 6 small tarts.

    • 210 g (1 ¾ cups) blanched almond flour
    • 70 g (½ cup) coconut flour
    • 2 eggs
    • 4 tbsp shortening (or melted coconut oil, lard, beef tallow)

    Almond Flour Pie Crust for Savoury Dishes - Recipe for 2 pies or 2 tarts or 6 small tarts.

    • 210 g (1 ¾ cups) blanched almond flour
    • 70 g (½ cup) coconut flour
    • ½ tsp salt
    • ½ tsp onion flakes
    • 1 tsp rosemary
    • ½ tsp garlic powder
    • 2 eggs
    • 4 tbsp butter (or shortening, lard, beef tallow, melted coconut oil for dairy-free)

    Instructions

    • Preheat the oven to 180C/350F.
    • Add all of the ingredients into a food processor and pulse until perfectly combined and a ball is formed.  You can also mix everything with your hands and knead until fully combined.
    • Now, you can make two 8 inch pies with this dough, or 6 small pies.  In the pictures, I made one 8 inch tart and three 5 inch tarts.
    • Press the dough with your hands into a mold of your choice, preferably one with a loose bottom so that you can easily take it out of its mold later.
    • Make sure the dough is distributed evenly everywhere.  With a fork, gently stab the dough in different places to create small air pockets.
    • Place it in the oven and bake for 15 minutes.  
      *If you make a savoury pie crust, either bake it before hand for 15 minutes and then add your fillings that don't need to be cooked, or add your raw fillings and bake the crust for 30-40 minutes in the oven.*
    • Take it out and let completely cool before adding your toppings of choice.

    Notes

    This recipe makes two 8 inch pies so makes 12 servings.
    The nutritional info is for the almond flour pie crust for desserts.
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
    Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!
    Nutrition Facts
    Almond Flour Pie Crust
    Amount Per Serving (1 slice)
    Calories 164 Calories from Fat 130
    % Daily Value*
    Fat 14.45g22%
    Saturated Fat 4.41g28%
    Polyunsaturated Fat 0.24g
    Monounsaturated Fat 1.27g
    Cholesterol 41mg14%
    Sodium 16mg1%
    Potassium 11mg0%
    Carbohydrates 7.05g2%
    Fiber 4.1g17%
    Sugar 1.66g2%
    Protein 5.68g11%
    NET CARBS 2.95g6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

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    Ashley

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Virginia

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    Reader Interactions

    Comments

    1. Margie

      March 06, 2020 at 7:49 pm

      5 stars
      This was so great for my keto chicken pot pie!! Although the dough had a definite coconut flavor before baking, it did not come through in the finished product. Thanks for a great recipe 🙂

      Reply
      • Megan

        September 04, 2021 at 5:27 am

        If you used this crust to make pot pies would it freeze well? Would it be better to bake then freeze or before baking? I can't wait to try this recipe out!

        Reply
        • Mira

          September 10, 2021 at 2:17 am

          The crust freezes fine, but I don't recommend wet pies for it like fruit pies or chicken pot pie as the bottom crust will get soggy. Freezes great with quiches.

          Reply
    2. Lori A Darlow

      September 01, 2019 at 8:36 pm

      5 stars
      My family also celebrates the holidays with a tourtiere. Is this recipe posted somewhere?? Perhaps the paleo tourtiere link above? 🙂

      Reply
    3. Winnie Leung

      June 13, 2019 at 10:29 am

      5 stars
      Made today. I used honey as the sweetener. Nice tart crust. Thank you for the recipe.

      Reply
    4. Val

      January 11, 2019 at 2:06 pm

      Do you think this would work well for a no-bake cheesecake? I could bake the crust first and then add the filling?

      Reply
      • Melissa & Aaron Pike

        May 09, 2019 at 7:55 pm

        that sounds great!!!

        Reply
      • Peggy Nale

        November 17, 2021 at 7:02 pm

        Can this crust work for pumpin pie ?

        Reply
        • Mira

          November 30, 2021 at 5:11 am

          Yes.

          Reply
    5. Ida

      December 14, 2018 at 6:14 am

      Hi, if i put my left over pie in the fridge (dessert) will it be soggy when I think it out the next day or do I need to bake it again before eating?

      Reply
      • Mira

        December 18, 2018 at 5:56 am

        No it won't be soggy. Just bake it once and it's fine forever.

        Reply
    6. Leah

      November 22, 2018 at 2:34 am

      5 stars
      I made a chocolate chess pie with this. I don't have a scale but used 2c almond flour, 1/2c coconut flour, 1/4c sugar, 2 large eggs and 1/4c butter. It blended quickly in my food processor. I used plastic wrap to roll it out (for the first time-what a good way to do it!) and used foil for a crust guard since it baked for an hour after the initial 10m in the oven. It looks beautiful! The dough tasted delightful! Thank you for helping make my Thanksgiving dessert gluten free!

      Reply
    7. Lexus Anderson

      November 16, 2018 at 9:34 pm

      5 stars
      Hi! I’m planning on using this recipe this weekend! My question is: I’m baking four pies next week, so my plan was to pre make the crusts this weekend, freeze them, thaw them, and fill them and bake on Tuesday night! What do you think of that? Should I just partially bake them if I’m going to fill? I’m making apple, pumpkin, and pecan. Thank you!!

      Reply
    8. Dinah

      November 10, 2018 at 9:54 pm

      5 stars
      Super easy to make.. my blueberry pie is in the oven baking. I used the the extra for a crumb on top of the pie. Can't wait to try it.

      Reply
    9. Cecilia

      October 20, 2018 at 11:28 am

      If we freeze the pie crust with filling, do we have to reheat in oven before serving?

      Reply
      • Mira

        October 20, 2018 at 2:19 pm

        Are you cooking the crust first or not?

        Reply
    10. Kristen

      August 23, 2018 at 7:04 am

      5 stars
      Hi Mira,
      I'm a little confused with what to do with my quiche filling. Should I pre-bake the crust, then add the filling or not pre-bake it, and add the filling right into it? I don't want to screw it up.
      Thanks, Kristen

      Reply
      • Mira

        August 26, 2018 at 11:47 pm

        You can add the filling to the raw crust and bake it together.

        Reply
    11. Sarah

      July 31, 2018 at 3:36 pm

      Hi! Do you think it would be possible to use this crust as a sub for say, chicken pot pies? I see the savory version which is awesome. I am just not sure how to prepare such a dish as a pot pie in gluten free/keto form. Thanks!

      Reply
      • Mira

        July 31, 2018 at 4:09 pm

        Hi Sarah, I've actually never used this recipe for double crusted things. I suggest either using the crust from this recipe https://www.mypcoskitchen.com/paleo-tourtiere/ or using the fathead dough.

        Reply
    12. Cindy Reed

      July 30, 2018 at 3:43 am

      Would this crust work well with a pumpkin pie?

      Reply
      • Mira

        July 30, 2018 at 5:00 pm

        Yes of course!

        Reply
    13. Goldie

      July 28, 2018 at 9:51 am

      Has anyone tried this with coconut sugar or honey or maple syrup? I do not use sugar alcohols at all, and don't use stevia either. Is there a conversion chart from sugar alcohols to more traditional sweeteners?

      Reply
      • Mira

        July 29, 2018 at 12:15 am

        I would add just a few tablespoons of sugar. You don't need much really, just to make it a little sweet.

        Reply
    14. sally

      July 21, 2018 at 3:50 pm

      Hello, Can I get this recipe in ounces please?

      Reply
      • Mira

        July 22, 2018 at 2:12 pm

        If you click on US Imperial, it'll convert the recipe to ounces.

        Reply
        • Mary

          July 30, 2018 at 3:43 pm

          5 stars
          Love how you were able to add this option/tool to your site! Going to try for a Chicken Pot Pie and make the 'dough' fir Pasteles and Empanadas. I believe it will work if baked (not fried). Than you!

          Reply
          • Mira

            July 30, 2018 at 5:00 pm

            I haven't tried doing that with the dough! Maybe roll it out between two sheets of parchment paper before.

            Reply
    15. Roz Lewis

      May 31, 2018 at 11:37 pm

      Hi Mira,
      This recipe sounds great! I don’t understand the measurements that say “g”. Can you explain please.

      Roz Lewis

      Reply
      • Mira

        June 04, 2018 at 1:49 am

        Hi Roz, g means grams.

        Reply
    16. Zeina

      May 15, 2018 at 7:54 am

      Hi thank you for the recipe. Does the shortening have to be cold or at room temperature?

      Reply
      • Mira

        May 15, 2018 at 8:24 am

        Mine is usually at room temperature!

        Reply
    17. Elle

      May 01, 2018 at 2:59 am

      I’m allergic to eggs. Will this recipe work with applesauce in place of eggs?

      Reply
      • Mira

        May 01, 2018 at 7:44 am

        Hi Elle, I'm not sure as I've never baked without eggs before. I'm sure one of the vegan egg replacements would work, but I'm just not sure.

        Reply
    18. Wendy

      April 12, 2018 at 12:35 pm

      Hi, I'm curious. Usually I like to make this things ahead so I was wandering if I could freezed it and if I can, how long would it last there?

      Reply
      • Mira

        April 15, 2018 at 12:20 am

        It can be freezable, but maybe better after it's been filled is better? I froze my chocolate tart in there for a month and just thawed it and it was good again. I'm not sure how long it lasts though. A max would be 1-2 months I presume.

        Reply
    19. Susan Hebert

      March 21, 2018 at 8:49 pm

      How would this do for custard type pies? Sounds delicious!

      Reply
      • Mira

        March 21, 2018 at 11:42 pm

        It goes really well! I have a recipe for custard and a custard pie coming out in a few weeks 🙂

        Reply
    20. Natalie

      March 21, 2018 at 5:48 pm

      5 stars
      Since this recipe makes 2 crusts- can you freeze one and save for later or is it best to use immediately?

      Reply
      • Mira

        March 21, 2018 at 11:43 pm

        I haven't frozen the crust itself, but I have frozen it with a filling inside (chocolate mousse) and just thawed the dessert later and it was fine.

        Reply
    21. Ruru

      March 19, 2018 at 3:56 pm

      Thank you!!!Username: biyaninitesh

      Reply
    22. Steph

      March 19, 2018 at 12:08 am

      5 stars
      I made it with shortening today and made a quiche. The crust was really crumbly and 'buttery'. Delicious.

      Reply
    23. Julie

      March 11, 2018 at 8:03 pm

      Is it necessary to add a sweetener to the pie crust or is that just a preference for you?

      Reply
      • Mira

        March 11, 2018 at 10:55 pm

        Hi Julie, I put three recipes for the pie crust. Two for desserts and one savoury with spices. I usually like my pie crusts sweet, but you can leave it out if you want.

        Reply
        • Goldie

          July 28, 2018 at 9:52 am

          This is good, because I do not and will not use sugar alcohols or stevia.

          Reply
    24. Tiffany Neufeld

      March 11, 2018 at 4:16 am

      Wondering what the best substitute would be for coconut flour? I am allergic to coconut.

      Reply
      • Mira

        March 11, 2018 at 5:32 am

        Try making this recipe instead: https://www.mypcoskitchen.com/paleo-pumpkin-pie/ It's just almond flour.

        Reply
    25. Morma

      March 11, 2018 at 2:00 am

      Thank you so much..I love making tarts and quiches but have stopped as I couldnt find a suitable gf pastry that was not like cardboard.

      Reply
    26. Roberta

      March 06, 2018 at 9:39 pm

      1 slice as portion size: how many grams shouldwe consider this? Thank you, very clear and complete recipe suitable for almost everyone 🙂 I'll try it dairy-free with coconut oil!

      Reply
      • Mira

        March 06, 2018 at 10:02 pm

        I wrote the servings in the recipe card and above the ingredients. It makes two pies, so 12 slices. The nutritional info is for 1 slice so 2.95g net carbs per slice. Make sure your coconut oil is melted too 🙂

        Reply

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    Hi, I'm Ashley

    Ashley is a self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager.

    She was able to alleviate all of her PCOS symptoms by going on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals. Now, all of her PCOS symptoms all disappeared. Read More…

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    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Ashley decided to go on a culinary journey to heal herself.

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