The Best Gluten-Free Almond Flour Pie Crust
This flaky and buttery (or coconutty!) almond flour pie crust is a gluten-free, low-carb favorite. Perfect for sweet or savory pies, it’s sturdy, easy to make, and packed with nutty flavor. Ideal for those with dietary restrictions and anyone craving a wholesome crust.
- Prep Time: 15
- Total Time: 15
- Yield: 1 pie pastry crust (9-inch) 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
2 ½ cups fine, blanched almond flour
1 large egg, beaten and at room temperature
¼ cup unsalted butter, melted and cooled, or melted coconut oil
2 tablespoons granulated sweetener of choice (e.g., erythritol, optional for savory pies)
¼ teaspoon salt
1 teaspoon vanilla extract
Instructions
Lightly grease a 9-inch pie pan with butter or oil and set aside.
In a large bowl, whisk together almond flour, salt, and sweetener (if using).
Stir in cooled melted butter (or coconut oil), the beaten egg, and vanilla extract until a dough starts to form.
Knead the dough gently with your hands until it forms a cohesive ball.
Place the dough between two sheets of greased parchment paper and roll it out to about 1/8-inch thickness.
Transfer the dough to the prepared pie pan, trim and press into the sides, then crimp the edges as desired.
Chill the crust in the refrigerator for 15-20 minutes before baking or filling, as needed.
Notes
For best results, use fine, blanched almond flour for a smooth and tender crust.
This crust is versatile—adjust sweetness or skip it entirely for savory fillings.
If you notice cracks while rolling, gently press the dough together without overworking it.
Store any leftover dough in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 pie crust
- Calories: 810
- Sugar: 3g
- Sodium: 250mg
- Fat: 65g
- Saturated Fat: 18g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 110mg