I’m not one to mince words. I’m adding this recipe only because the recipes I tested produced crusts that tasted like cardboard, were extremely brittle, or lacked flavor and texture. I use all-purpose flour for everything. The only exception is the specialty flours I use for baking bread but this site is for pie recipes only so I won’t share any of my hard-earned wisdom for baking bread. I’m offering this recipe solely because I couldn’t find a decent one. I had to test almost a dozen recipes to know which ingredients and techniques worked best.
In total I tried 10 different almond flour pie recipes I found online. I went through 8 pounds of almond flour and ended up buying obscure ingredients that were available only online. I knew there had to something more simple, using more common ingredients. I baked 17 different pie crusts until I came up with a recipe that produced a crust suitable for one-crust pies. I also tried 9 different recipes for top crusts but they were all crap. As a result, this recipe is for one-crust pies such cream pies, cheesecakes, and other pies that have no-bake fillings.
The more pies you bake, the more often you might find yourself shaking your head at recipes you find online. Finding a decent almond flour pie crust recipe frustrated me more than any other simply because of the recommendations made by some of the authors. I’m reluctant to call them bakers because a few seemed as if they written by social media queens just making suggestions that might increase their number of followers. The recipes that gave me the biggest laugh were the ones that recommended blending pie dough in a food processor. SERIOUSLY?
This recipe includes two different methods. One uses butter and produces a slightly flaky crust. The non-dairy version eliminates the butter and uses coconut oil. This produces a gluten-free, low carb, dairy-free crust. The recipe card is at the bottom of this page. I’ll reference both butter and coconut oil so you can see where they apply in the different steps.
Different Types of Almond Flour Pie Crust
- Non-Dairy (includes coconut oil)
- Regular (includes butter)
What You’ll Need
Utensils & Equipment
- Medium mixing bowl
- Small bowl
- Wire whisk
- Pastry cutter
- Rolling pin
- Measuring cup
- Set of measuring spoons
- Silicone rolling mat (optional)
- Plastic wrap
Key Ingredients
- Almond Flour
- Granulated sugar
- Salted Butter or
- Coconut oil (for a non-dairy crust)
- One egg
- Vanilla extract (optional)
If you’ve made pie crust before, this recipe is no different. You’ll mix the ingredients together, refrigerate the dough, then roll it out. The only difference is the type of flour and slight modification to the liquids.
3 Easy Steps to Create Almond Flour Pie Crust
- Mix the ingredients
- Refrigerate the dough
- Roll out the dough
Almond Flour Pie Crust Recipe
Utensils & Equipment
- 1 medium mixing bowl
- 1 small bowl
- 1 wire whisk
- 1 pastry cutter
- 1 Rolling Pin
- 1 silicone rolling mat
- plastic wrap
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 2 cups almond flour
- 1/2 tsp granulated sugar
- 1/2 tsp vanilla extract
- 2 Tbsp coconut oil (non-dairy version)
- 2 Tbsp butter frozen
Instructions
Prepare The Ingredients
- All ingredients need to be cold before you start mixing the dough.
- Cut the butter into tiny cubes and frees for at least 20 minutes. For a non-dairy crust, refrigerate the coconut oil.
- Refrigerate the flour, sugar, and vanilla extract.
Blend The Dough
- In medium bowl whisk together the flour and sugar.
- In small bowl whisk together the egg, and vanilla extract. For the non-dairy version also whisk in the coconut oil.
- Add the liquid ingredients to the dry ingredients. IF you're making the regular version, this is when you add the butter.
- Mix with pastry cutter or two forks. Do not use your hands. The heat from your hands will melt the butter or warm the coconut oil.
- Blend until the dough holds together. If needed you can add one tablespoon of cold water at a time until the dough holds together.
- Once the dough is ready, divide into two flat disks. Cover in plastic wrap and refrigerate for at least one hour.
Roll The Dough
- Roll the dough to the desired width. A silicone rolling mat makes it easier to see the actual size of the crust as you roll. For a 9-inch deep pie plate the dough should be roughly 12 inches round.
Refrigerate The Crust
- This is the critical step that many recipes overlook. Wrap the crust in plastic wrap and refrigerate for at least an hour before using.