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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!
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.
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.
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.
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 savory 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.
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.
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.
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.
Recipe Card
Almond Flour Pie Crust
Ingredients
Almond Flour Pie Crust for Desserts. Recipe for 2 pies or 2 tarts or 6 small tarts.
- 210 g blanched almond flour
- 70 g 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 blanched almond flour
- 70 g 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 blanched almond flour
- 70 g 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
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).
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Gg
I made this dough into mini tarts. I added 2T of whey powder to the dough. Thanks for this wonderful recipe. Everyone loved it.
Maryam
Hi
Thanks for a great recipe 😍
How much erythritol or stevia should I add to have a sweet crust, does the amount of other ingredients change?
Margie
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 🙂
Megan
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!
Mira
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.
Lori A Darlow
My family also celebrates the holidays with a tourtiere. Is this recipe posted somewhere?? Perhaps the paleo tourtiere link above? 🙂
Winnie Leung
Made today. I used honey as the sweetener. Nice tart crust. Thank you for the recipe.
Val
Do you think this would work well for a no-bake cheesecake? I could bake the crust first and then add the filling?
Melissa & Aaron Pike
that sounds great!!!
Peggy Nale
Can this crust work for pumpin pie ?
Mira
Yes.
Ida
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?
Mira
No it won't be soggy. Just bake it once and it's fine forever.
Leah
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!
Lexus Anderson
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!!
Dinah
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.
Cecilia
If we freeze the pie crust with filling, do we have to reheat in oven before serving?
Mira
Are you cooking the crust first or not?
Kristen
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
Mira
You can add the filling to the raw crust and bake it together.
Sarah
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!
Mira
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.
Cindy Reed
Would this crust work well with a pumpkin pie?
Mira
Yes of course!
Goldie
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?
Mira
I would add just a few tablespoons of sugar. You don't need much really, just to make it a little sweet.
sally
Hello, Can I get this recipe in ounces please?
Mira
If you click on US Imperial, it'll convert the recipe to ounces.
Mary
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!
Mira
I haven't tried doing that with the dough! Maybe roll it out between two sheets of parchment paper before.
Roz Lewis
Hi Mira,
This recipe sounds great! I don’t understand the measurements that say “g”. Can you explain please.
Roz Lewis
Mira
Hi Roz, g means grams.
Zeina
Hi thank you for the recipe. Does the shortening have to be cold or at room temperature?
Mira
Mine is usually at room temperature!
Elle
I’m allergic to eggs. Will this recipe work with applesauce in place of eggs?
Mira
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.
Maryam
Hi
Thanks for a great recipe 😍
How much erythritol or stevia should I add to have a sweet crust, does the amount of other ingredients change?
Wendy
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?
Mira
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.
Susan Hebert
How would this do for custard type pies? Sounds delicious!
Mira
It goes really well! I have a recipe for custard and a custard pie coming out in a few weeks 🙂
Natalie
Since this recipe makes 2 crusts- can you freeze one and save for later or is it best to use immediately?
Mira
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.
Ruru
Thank you!!!Username: biyaninitesh
Steph
I made it with shortening today and made a quiche. The crust was really crumbly and 'buttery'. Delicious.
Julie
Is it necessary to add a sweetener to the pie crust or is that just a preference for you?
Mira
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.
Goldie
This is good, because I do not and will not use sugar alcohols or stevia.
Tiffany Neufeld
Wondering what the best substitute would be for coconut flour? I am allergic to coconut.
Mira
Try making this recipe instead: https://www.mypcoskitchen.com/paleo-pumpkin-pie/ It's just almond flour.
Morma
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.
Roberta
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!
Mira
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 🙂