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My almond flour pie crust is so simple to make and perfect for the holidays! With just 6 ingredients, this pie crust with almond flour works with all of my favorite pie fillings and tastes better than anything from the store. I love to use it at Thanksgiving and enjoy it with my family and friends around the holiday table.
Gluten-Free Almond Flour Pie Crust
Who says that you can’t make a gluten-free pie for everyone to enjoy? If you’re hosting Thanksgiving dinner this year, this simple almond flour pie crust recipe is sure to be the star of the dessert spread. This pie crust made with almond flour is super nutty and flavorful, and I love that it’s low-carb too!
Ingredients
- Almond Flour: The gluten-free base of the pie crust dough.
- Tapioca Starch: Binds ingredients together and adds a hint of sweetness.
- White Sugar: For sweetness.
- Salt: Brings the flavors together.
- Egg: Helps bind the ingredients to form a dough.
- Butter: Adds moisture and richness to the crust.
Tips and Notes
- If you want to add more fall flavor to the crust, mix in a little bit of ground cinnamon. Just be sure to stir it well so that there aren’t clumps in the mixture.
- If you want to add a pretty look, you can pinch around the edges to form a crimped crust.
- You can make the pie dough ahead of time and store in several ways. Keep the ball of dough wrapped in plastic wrap, roll out the raw crust and store in a covered pan, or pre-bake it. No matter which route you go, make sure to keep the dough in the fridge.
- Make sure you don’t skip parbaking the pie crust before using. This helps keep the crust nice and crisp.
- Don’t overfill the pie! If you do, you’ll have a mess in the oven and a pie crust that may end up being soggy on the bottom.
How Will I Know When It’s Done Baking?
Pay close attention to the edges of the pie crust. That is the area that will start to brown first, indicating that the crust is ready. Don’t overbake since the crust will go back into the oven once it’s filled.
What Are the Most Popular Types of Pie?
It all depends on the season and time of year. For Thanksgiving, I love classics like pumpkin pie, apple pie, and pecan pie! I have also found that pie crust with almond flour pairs beautifully with fruit pies during the summer months and chocolate pies during Christmastime.
One thing’s for sure—you can’t go wrong with homemade pies! This easy almond flour crust recipe is a great pairing with any pie filling.
More Almond Flour Recipes to Try!
- Almond Flour Pumpkin Muffins {Gluten-Free}
- Almond Flour Pizza Crust
- Almond Flour Waffles
- Almond Flour Chocolate Chip Cookies
- Almond Flour Brownies
Almond Flour Pie Crust
Ingredients
- 2⅓ cups almond flour
- 1 tablespoon tapioca starch
- ½ teaspoon salt
- 2 tablespoons granulted sugar
- ¼ cup butter, melted, then cooled slightly
- 1 large egg, beaten
Instructions
- Preheat the oven to 350°F and grease a 9-inch pie pan with butter. Set aside.
- In a large bowl, combine the almond flour, tapioca starch, salt, and sugar.
- Add the egg and butter to the bowl. Mix with a rubber spatula, then knead to combine.
- Place the dough between two pieces of parchment paper. Use a rolling pin to flatten into a 13-inch circle.
- Remove the top piece of parchment and flip it onto the pie pan. Press together and mend any rips. Use a fork to poke a few holes in the center.
- Bake in the oven for 15 minutes.
- Add your filling, then bake per the instructions of the pie recipe. Enjoy!
Notes
- If you want to add a pretty look, you can pinch around the edges to form a crimped crust.
- Make sure you don’t skip parbaking the pie crust before using. This helps keep the crust nice and crisp.
- Don’t overfill the pie! If you do, you’ll have a mess in the oven and a pie crust that may end up being soggy on the bottom.
- If you want to add more fall flavor to the crust, mix in a little bit of ground cinnamon. Just be sure to stir it well so that there aren’t clumps in the mixture.
- You can make the pie dough ahead of time and store in several ways. Keep the ball of dough wrapped in plastic wrap, roll out the raw crust and store in a covered pan, or pre-bake it. No matter which route you go, make sure to keep the dough in the fridge.
- Mama says, “Make sure to always check your labels!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Almond Flour Pie Crust Step-by-Step
Preheat the oven to 350°F and grease a 9-inch pie pan with butter. Set aside. In a large bowl, combine 2⅓ cups of almond flour, 1 tablespoon of tapioca starch, ½ teaspoon of salt, and 2 tablespoons of granulated sugar.
Add 1 large beaten egg and ¼ cup of melted and cooled butter to the bowl. Mix with a rubber spatula, then knead to combine.
Place the dough between two pieces of parchment paper. Use a rolling pin to flatten into a 13-inch circle. Remove the top piece of parchment and flip it onto the pie pan. Press together and mend any rips. Use a fork to poke a few holes in the center.
Bake in the oven for 15 minutes. Add your filling, then bake per the instructions of the pie recipe. Enjoy!
Hi can I substitute corn starch for the tapioca starch
Hi Kim, it could work, but we recommend starting with half as much and adjusting if needed.
So even if I’m using this for a pumpkin pie, I need to still cook the crust before putting the filling in to cook?
Hi Ann, we recommend par-baking this crust before adding any type of filling.
Hi There! I’d love to give this recipe a try but if I am making a 2 layer pie can I bipass the parbaking? I want to make an apple pie that needs a bottom and top layer.
Hi Lidia, you should be able to skip parbaking for an apple pie!
Hi. I’m eager to try this and a wondering if it would work for a galette. Will I be able to fold it, without the support of a pie plate? New to gluten free and loving all the options. Thank you 🙂
Hi Samantha! I think this would work well for a galette. Let us know if you give it a try!
Where can I buy almond flour and tapioca__? Kroger?
thanks
Mary
marywaltz@hotmail.com
Hi Mary! You can find them both at Kroger. I hope you enjoy it!