My almond flour pie crust is easy to make and ideal for holiday baking. With just six ingredients, this gluten-free crust pairs well with all kinds of pie fillings and tastes far better than store-bought versions. I reach for this recipe at Thanksgiving and throughout the season when I want a simple, flavorful crust to share with family and friends.
Gluten-Free Almond Flour Pie Crust
This almond flour pie crust is naturally gluten-free, delightfully nutty, and low in carbs. It’s a reliable choice for holiday pies and everyday desserts alike. The texture is tender yet sturdy enough to hold custard, fruit, or nut fillings, and it bakes quickly so you can focus on the rest of the meal.
Ingredients
- Almond Flour: The gluten-free base for the dough.
- Tapioca Starch: Helps bind the ingredients and adds a touch of lightness.
- Granulated Sugar: A small amount for balance and flavor.
- Salt: Enhances the overall taste.
- Egg: Binds the dough together.
- Butter: Adds moisture and richness; use melted and slightly cooled.
Tips and Notes
- For a warm fall flavor, stir in a little ground cinnamon, mixing well to avoid clumps.
- To make the crust decorative, pinch or flute the edges for a crimped appearance.
- You can prepare the dough ahead of time. Keep the dough ball wrapped in plastic in the fridge, or roll out the crust and store it covered in the pan. You can also pre-bake the crust; always refrigerate if storing before baking.
- Par-bake (pre-bake) the crust to keep it crisp before adding fillings that require additional baking.
- Avoid overfilling the pie to prevent soggy bottoms and spills while baking.
How Will I Know When It’s Done Baking?
Watch the edges of the crust — they will brown first and indicate doneness. Since the crust will often return to the oven once filled, avoid overbaking during the par-bake step.
What Are the Most Popular Types of Pie?
Popular pie choices change with the seasons. For Thanksgiving, classic fillings like pumpkin, apple, and pecan are perennial favorites. In summer, fruit pies shine, while chocolate and richer fillings are popular around the holidays. This almond flour crust complements a wide variety of fillings, so it’s an excellent all-purpose recipe to have on hand.
Homemade pies are always a crowd-pleaser, and this simple almond flour crust is a reliable base for any filling you choose.
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 granulated sugar
- ¼ cup butter, melted, then cooled slightly
- 1 large egg, beaten
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9-inch pie pan with butter. Set aside.
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In a large bowl, combine the almond flour, tapioca starch, salt, and sugar.
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Add the beaten egg and the melted, slightly cooled butter. Mix with a rubber spatula, then knead gently until a cohesive dough forms.
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Place the dough between two pieces of parchment paper and roll into a 13-inch circle.
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Remove the top parchment, flip the dough into the greased pie pan, press to fit, and patch any tears. Prick the center a few times with a fork.
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Par-bake the crust for 15 minutes.
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Add your chosen filling and continue baking according to that recipe’s instructions. Serve and enjoy.
Notes
- Pinch the edge of the crust for a decorative finish if desired.
- Always par-bake before adding wet fillings to maintain a crisp bottom.
- Avoid overfilling to keep the crust from becoming soggy and to prevent spills in the oven.
- For extra warmth of flavor, a small amount of ground cinnamon blends well into the dry ingredients.
- Dough can be stored in the fridge wrapped in plastic, rolled out and covered, or pre-baked and refrigerated. Use within a few days.
- Always check ingredient labels if you have dietary restrictions.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
How To Make Almond Flour Pie Crust Step-by-Step
Preheat the oven to 350°F (175°C) and grease a 9-inch pie pan with butter. In a large bowl, whisk together 2⅓ cups almond flour, 1 tablespoon tapioca starch, ½ teaspoon salt, and 2 tablespoons granulated sugar.
Add 1 large beaten egg and ¼ cup melted, slightly cooled butter. Stir with a rubber spatula, then knead briefly until the dough comes together.
Place the dough between two sheets of parchment and roll to a 13-inch circle. Remove the top sheet, flip the dough into the prepared pan, press to fit, and patch any tears. Dock the center a few times with a fork.
Par-bake the crust for 15 minutes. Once partially baked, add your filling and finish baking according to your pie recipe. Let cool slightly before serving and enjoy!