Almond Flour Pie Crust – Easy Master Pie Crust Recipe…

It is hard to believe but this Keto Almond Flour Pie Crust Recipe will only take five or six minutes of your time before you pop it into the oven.

Its, Keto friendly, gluten and sugar free and you won’t believe how easy it is to make.

I have always struggled to get a flaky and tender pie crust but this press in crust is a snap. It takes less than half of the time than the traditional carb loaded, wheat flour version.

🍽️Equipment

• Mixing bowls
• Pie Dish

Ceramic or glass pie plates are must when baking with nut flours. Metil pie tins heat too unevenly and can leave your crust burnt in some places and raw in others.

🥘Ingredients for the pie crust:

• 2½ Cups Almond Flour
• ⅓ Cup Allulose – Or desired low carb sweetener.

Allulose is by far the best low carb sweetener.

• Melted Butter – Use Real Butter for the best taste. (4 tbsp)
• Salt
• Egg- beaten
• vanilla extract * optional for sweet dessert pies.

👩‍🍳How to make the low carb pie crust:

• Preheat oven to 350F or 177C and oil a deep pie dish well with your choice of oil.

• In a large mixing bowl, combine the almond flour, sweetener and salt.Beat the egg, vanilla and melted butter together in a small bowl to combine before adding it to the dry mixture.

• Combine wet and dry mixtures until the dough is uniform and combined. It will be crumbly and seem dry – this is how it is supposed to be. Don’t be tempted to add more oil or water.

• Press dough evenly into the pie dish, being careful to make sure it is even up the sides. Flute the edges if desired and use a small amount of water on your fingers to repair cracks.

• FILLED PIES (Apple, pumpkin,etc) : Poke holes all along the bottom of the crust with a fork and bake for 10 minutes (it will still be soft). Cool in the fridge while you prepare the filling. It cannot be burning hot when you fill it or your crust will be soggy later.UNFILLED PIES (unbaked tarts, etc.) : Poke holes along the bottom of the crust with a fork and bake shell for 14 minutes or until golden brown. Cool completely and fill.Follow directions for serving your pie of choice.

📋Tips & FAQ’s:

• Note: If you are making a savory pie: Omit the sweetener and add any spices you like to dress it up (Ex: ¼ tsp pepper, garlic, sage or whatever you can dream up)

• DO NOT OVER BAKE. Nut crusts do not have to look burned to taste burnt. The nutritional information for this pie crust assumes you will slice it into 12 pieces.

• Can this pie crust be frozen?

I think so? I haven’t actually tried it but it should work as long as it’s covered in an air-tight bag.

It’s so quick though, I can’t see a huge need for this.

If you like pie, check out these fantastic low carb recipes:

• Low Carb Petty Aunt Pie
• Low Carb Pumpkin Pie
• Peanut Butter Pie
• Chicken Pot Pie

That’s all for the Low Carb pie Crust Recipe!

Easy peasy, right?

If you have any questions or awesome suggestions, please leave them below.

Cheers friends!

Brandy

Keto Almond Flour Pie Crust

Thom Collins

This is the best Almond Flour Pie Crust that I have made so far.

It is versatile and can be made sweet or savory depending on what you want. It's an easy press in crust so it will save you time too!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 6 minutes mins

Cook Time 14 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 12 Servings

Calories 138 kcal

Equipment

Mixing bowls

Pie Dish

Ingredients

  

1x2x3x

• 2½ Cups Almond Flour
• ⅓ Cup Allulose Or desired low carb sweetener
• ¼ Cup Melted Butter Use Real Butter for the best taste. (4 tbsp)
• ¼ Tsp Salt
• 1 egg beaten
• 1 tsp vanilla extract * optional for sweet dessert pies.

Instructions

 

• Preheat oven to 350F and oil a deep pie dish well with your choice of oil.
• In a large mixing bowl, combine the almond flour, sweetener and salt.

  Beat the egg, vanilla and melted butter together in a small bowl to combine before adding it to the dry mixture.
• Combine wet and dry mixtures until the dough is uniform and combined. It will be crumbly and seem dry – this is how it is supposed to be. Don't be tempted to add more oil or water.
• Press dough evenly into the pie dish, being careful to make sure it is even up the sides. Flute the edges if desired and use a small amount of water on your fingers to repair cracks.
• FILLED PIES (Apple, pumpkin,etc) : Poke holes all along the bottom of the crust with a fork and bake for 10 minutes (it will still be soft). Cool in the fridge while you prepare the filling. It cannot be burning hot when you fill it or your crust will be soggy later.

  UNFILLED PIES (unbaked tarts, etc.) : Poke holes along the bottom of the crust with a fork and bake shell for 14 minutes or until golden brown. Cool completely and fill.

  Follow directions for serving your pie of choice.

Notes

Note: If you are making a savory pie: Omit the sweetener and add any spices you like to dress it up (Ex: 1/4 tsp pepper, garlic, sage or whatever you can dream up)

DO NOT OVER BAKE. Nut crusts do not have to look burned to taste burnt.

The nutritional information for this pie crust assumes you will slice it into 12 pieces.

 

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Nutrition

Serving: 1/12 recipeCalories: 138kcalCarbohydrates: 4gProtein: 6gFat: 17gSodium: 87mgFiber: 3gNet Carbs: 1gFat Ratio per Serving: 110.87%Protein Ratio per Serving: 17.39%Carb Ratio per Serving: 2.9%

Keyword Almond Flour, gluten free

Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Keto Almond Pie Crust recipe is provided as a courtesy so you can figure your own daily macros in a flash.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

And, if you need to figure or re-figure your personal macros, please use our free nutritional calculator.