Almond Flour Pie Crust (Gluten-Free, Dairy-Free)

Easy Low-Carb Pie Crust

If you love pies or tarts (same here 🙌), but the thought of rolling pie dough scares you, or you simply want a homemade pie dough that is lower in carbohydrates compared to traditional pie dough, as well as gluten-free and dairy-free, then here’s your answer!

A beautiful pie crust made with almond flour as the key ingredient, that bakes up golden brown and crispy at the edges, this delicious almond flour pie crust comes together in under 25 minutes (plus, did I also mention that you don’t need a rolling pin for this one?)

Why You’ll Love This Recipe:

• Simple Ingredients: The main ingredients required for making this low carb pie crust recipe with almond flour are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: With no rolling or chilling time required, this uncomplicated pie crust comes together in no time at all!
• Totally Gluten-Free, Dairy-Free & Low-Carb: The best part is that this recipe for almond flour pie crust is 100% gluten-free, dairy-free and low-carb, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a low carb diet can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this easy almond flour pie crust recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Almond Flour: Make sure to use blanched almond flour (blanched almonds that have been processed into a fine flour) and not almond meal (processed whole almonds with their skins on).
• Butter: I used dairy-free butter to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular butter instead.
• Egg: The egg helps to bind the ingredients together, so definitely do not leave it out.
• Erythritol: I used erythritol for a low-carb sweetener, but you can also use another granulated sweetener if you prefer (such as cane sugar, light brown sugar, or granulated monkfruit sweetener). Alternatively, if you prefer a non-sweet pie crust for a savory pie, simply leave out the sweetener.
• Freezing: Once baked, you can wrap the pie crust in plastic wrap and freeze it for up to 2 months.

How to Make Almond Flour Pie Crust:

Combine Dry Ingredients: In a bowl, combine the almond flour, erythritol and salt. Mix lightly to distribute the ingredients evenly.

Add Wet Ingredients: Add the egg and melted butter. Mix until everything is well combined and a dough forms.

Dish by Dish Tips:

• Use the Right Almond Flour: For the best results, make sure you use blanched almond flour (flour made from almonds with their skins removed, and is finer) which results in a smoother, more cohesive pie dough consistency. I do NOT recommend using almond meal (made by processing almonds with their skins on), and results in a coarser, grainier and denser texture.
• Press Firmly and Evenly: I would recommend aiming for a thickness of approximately 1/4-inch. Make sure to press out the dough uniformly so the crust cooks evenly as it bakes.
• Design of Pie Crust: If you like, you can also crump the edges of the pie dough with a fork or your finds for a decorative look.
• Watch the Edges Carefully: Almond flour tends to brown quicker than traditional flour. If you notice that the edges are turning brown too fast, tent the pie crust with aluminum foil to prevent the edges from burning.
• Let Cool Before Removing: The almond flour pie crust will firm up as it cools. Removing it from the pan too early before it fully cools may cause it to break, so make sure to let it cool properly – your patience will pay off!
• For a Savory Crust: If you want to use this crust for a savory pie, simply leave out the sweetener, and feel free to add your favorite seasonings (such as garlic powder, onion powder, Italian seasoning, etc.)