{"id":1950768,"date":"2024-01-30T18:45:13","date_gmt":"2024-02-27T20:46:56","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=1950768"},"modified":"2024-03-11T14:04:21","modified_gmt":"2024-03-11T19:04:21","slug":"almond-flour-pie-crust","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/almond-flour-pie-crust\/","title":{"rendered":"Almond Flour Pie Crust"},"content":{"rendered":"<p><span data-preserver-spaces=\"true\">A good pie crust is the base of many recipes, from sweet pies to savory supper pies and quiches. If you&#8217;re trying to eat healthier or avoid allergens, this almond flour pie crust is a must-try. It uses only\u00a0<\/span><span data-preserver-spaces=\"true\">five ingredients<\/span><span data-preserver-spaces=\"true\">, all of which are dairy- and <\/span><a class=\"editor-rtfLink\" href=\"https:\/\/www.tasteofhome.com\/collection\/gluten-free-baking-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/gluten-free-baking-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener\"><span data-preserver-spaces=\"true\">gluten-free<\/span><\/a><span data-preserver-spaces=\"true\">.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">This crust couldn&#8217;t be any simpler to make. It comes together in a single bowl and you press it right into the pie pan, so there&#8217;s no fear of rolling out fussy dough. Here&#8217;s how to make your new favorite pie crust!<\/span><\/p>\n<h2 class=\"\">Almond Flour Pie Crust Ingredients<\/h2>\n<ul>\n<li class=\"\">Almond flour<\/li>\n<li class=\"\">Granulated sugar<\/li>\n<li class=\"\">Salt<\/li>\n<li class=\"\">Egg<\/li>\n<li class=\"\">Coconut oil<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Combine the dry ingredients<\/h3>\n<p class=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1806086\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/GHT22_203444_ST_08_31_1.jpg?fit=700%2C467\" alt=\"how to make an almond pie crust step 1\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat oven to 350\u00b0F. In a small bowl, mix the almond flour and salt. Add the sugar if you&#8217;d like the pastry to be sweet, and omit for a savory flavor.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> You may substitute your preferred sweetener, as long as it&#8217;s dry. Simply use the equivalent of two teaspoons granulated sugar.<\/p>\n<h3>Step 2: Prep the wet ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1806090\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/GHT22_203444_ST_08_31_2.jpg?fit=700%2C467\" alt=\"how to make an almond flour pie crust step 2\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Melt the coconut oil. Crack the egg into a small bowl, and beat well with a fork. This will make it easier to incorporate into the dry ingredients and ensures no eggshell will break into the pastry.<\/p>\n<h3>Step 3: Mix<\/h3>\n<p class=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1806093\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/GHT22_203444_ST_08_31_4.jpg?fit=700%2C467\" alt=\"how to make an almond flour pie crust step 3\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Stir the egg and oil into the flour mixture with a fork.<\/p>\n<h3>Step 4: Check the texture<\/h3>\n<p class=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1806094\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/GHT22_203444_ST_08_31_5.jpg?fit=700%2C467\" alt=\"how to make an almond flour pie crust step 4\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>The pastry should be moist but still slightly crumbly, like wet sand. When pressed together, it should just hold. If your pastry is drier and crumbles, add a teaspoon of cold water.<\/p>\n<h3>Step 5: Press into pan<\/h3>\n<p class=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1806095\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/GHT22_203444_ST_08_31_6.jpg?fit=700%2C467\" alt=\"how to make an almond flour pie crust step 5\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Dump the pastry mix into a 9-inch pie plate. Press the mixture together to make an even crust along the base of the pan and up the sides.<\/p>\n<h3>Step 6: Pierce with fork<\/h3>\n<p class=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1806098\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/GHT22_203444_ST_08_31_7.jpg?fit=700%2C467\" alt=\"how to make an almond flour pie crust step 6\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pierce holes in the crust with a fork. This prevents the crust from puffing up when baking.<\/p>\n<h3>Step 7: Flute the rim<\/h3>\n<p class=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1806099\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/GHT22_203444_ST_08_31_8.jpg?fit=700%2C467\" alt=\"how to make an almond flour pie crust step 7\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Using a fork, press the pastry crust around the rim of the pie plate.<\/p>\n<h3>Step 8: Bake<\/h3>\n<p class=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1806101\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/FT22_203444_ST_08_31_1.jpg?fit=700%2C467\" alt=\"how to make an almond flour pie crust step 8\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Bake until very lightly browned, 8 to 10 minutes. Cool on a wire rack.<\/p>\n<h2>Can I make almond flour pie crust ahead of time?<\/h2>\n<p>Yes, you can prepare the recipe ahead of time. Work through step seven and then wrap the crust tightly in plastic wrap. Store in the refrigerator overnight, or in the freezer for up to two months. Any longer, and the crust may dry out and become too fragile. You may also freeze the pre-baked crust.<\/p>\n<h2 class=\"\">Recipes Using Almond Flour Pie Crust<\/h2>\n<p>This almond flour crust may substitute a traditional crust in most recipes that call for a single-crust pastry. In many recipes, the rich flavor of the almonds will complement and enhance the final baked good: think silky <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-pumpkin-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-pumpkin-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pumpkin pie,<\/a> rich <a href=\"https:\/\/www.tasteofhome.com\/recipes\/favorite-banana-cream-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/favorite-banana-cream-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">banana cream<\/a> or most fruit pies. A savory crust is a natural pick for <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-quiche-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-quiche-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">quiche<\/a> or open-face meat pies.<\/p>\n<h2 class=\"\">Almond Flour Pie Crust Tips<\/h2>\n<h3>Can I swap almond meal for almond flour?<\/h3>\n<p>Though both are made from ground almonds, almond flour and almond meal are not interchangeable. This recipe requires almond flour.<\/p>\n<p>Almond flour is finely ground, making a sturdier, denser crumb. It&#8217;s substantial enough to use in large ratios, sometimes even replacing wheat or gluten-free flours altogether, as in this recipe.<\/p>\n<p>Almond meal, on the other hand, is a coarser grind that is rich in flavor with a crumbly, soft texture. It&#8217;s generally added in smaller quantities alongside finer-grind flours, as it can&#8217;t support a baked good on its own.<\/p>\n<h3>Is this recipe dairy-free?<\/h3>\n<p>Yes, this recipe is dairy-free! Coconut oil replaces the butter of a traditional pastry crust. The crust is not vegan, however, due to the added egg which serves as a binder. Vegans can try this <a href=\"https:\/\/www.tasteofhome.com\/article\/vegan-pie-crust\/\" data-name=\"www.tasteofhome.com\/article\/vegan-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">flaky vegan crust<\/a>.<\/p>\n<h3>Should I pre-bake the crust before filling it?<\/h3>\n<p>Yes. Pre-baking, also known as <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-name=\"www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-module=\"content engagement\" data-position=\"embedded links\">blind baking<\/a>, pie crust is fairly standard even with traditional crust. If you add the filling and bake it all together, the crust will be soggy. Pre-baking makes for a tender, flaky crust that&#8217;s fully cooked throughout.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Limiting your diet doesn&#8217;t have to mean giving up treats. This almond flour pie crust recipe is easy and delicious.<\/p>\n","protected":false},"author":7022,"featured_media":1950769,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304993,305487,304390,305003,304988,304368,303887,306387,306336,324623,304388,303883],"categories-v2":[308988,308940,310796,308761,308949,308935,308745,308478,312294,312199,309177,308752,308476],"coauthors":[152278],"recommended_recipes":[{"post_title":"Classic Butter Pie Crust","post_link":"\/recipes\/classic-butter-pie-pastry\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Butter-Pie-Pastry_EXPS_TOHON20_159965_E06_11_10b.jpg"},{"post_title":"Almond Cheesecake","post_link":"\/recipes\/luscious-almond-cheesecake\/","post_image":"\/wp-content\/uploads\/2025\/05\/Luscious-Almond-Cheesecake_EXPS_TOHVP25_441_MR_05_07_1.jpg"},{"post_title":"Cherry Almond Mousse Pie","post_link":"\/recipes\/cherry-almond-mousse-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps3691_BHD153762C07_09_7b.jpg"},{"post_title":"Oreo Pie Crust","post_link":"\/recipes\/oreo-pie-crust\/","post_image":"\/wp-content\/uploads\/2024\/03\/Oreo-Pie-Crust_EXPS_FT23_275119_EC_120723_6.jpg"},{"post_title":"Almond Cookies","post_link":"\/recipes\/almond-cookies\/","post_image":"\/wp-content\/uploads\/2024\/10\/AlmondCookies_TOHD24_RMS29054_EmilyDavis_010_SOCIAL_Sqaure.jpg"},{"post_title":"Lemon Tart with Almond Crust","post_link":"\/recipes\/lemon-tart-with-almond-crust\/","post_image":"\/wp-content\/uploads\/2018\/03\/Lemon-Tart-with-Almond-Crust_EXPS_JMZ18_24207_B03_06_2b.jpg"},{"post_title":"Almond Flour Bread","post_link":"\/recipes\/almond-flour-bread\/","post_image":"\/wp-content\/uploads\/2021\/05\/Almond-Flour-Bread_EXPS_FT21_247084_F_0318_1.jpg"},{"post_title":"Cranberry-Almond Apple Pie","post_link":"\/recipes\/cranberry-almond-apple-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cranberry-Almond-Apple-Pie_EXPS_FBMZ16_219_C05_18_3b.jpg"},{"post_title":"Almond Poppy Seed Bread","post_link":"\/recipes\/almond-poppy-seed-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14837_CS1177C28-1.jpg"},{"post_title":"Almond Cake","post_link":"\/recipes\/almond-cake\/","post_image":"\/wp-content\/uploads\/2025\/03\/Almond-Cake_EXPS_FT25_278212_EC_0228_2.jpg"},{"post_title":"Almond Pound Cake","post_link":"\/recipes\/almond-pound-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Almond-Pound-Cake_EXPS_TOHD24_40220_LauraScherb_10.jpg"},{"post_title":"Nutty Pie-Crust Cookies","post_link":"\/recipes\/nutty-pie-crust-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps167729_CC153599C04_24_4b.jpg"},{"post_title":"Apple-Almond Bake","post_link":"\/recipes\/apple-almond-bake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps178823_TH143193D04_10_5b_RMS.jpg"},{"post_title":"Almond Mocha Pie","post_link":"\/recipes\/almond-mocha-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12388_QC10118C37.jpg"},{"post_title":"Zucchini Crescent Pie","post_link":"\/recipes\/zucchini-crescent-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39347_SD1193247D33C.jpg"},{"post_title":"Almond Bread Pudding","post_link":"\/recipes\/almond-bread-pudding\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Pat-in-the-Pan Pie Crust","post_link":"\/recipes\/pat-in-the-pan-pie-crust\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Almond-Flour-Pie-Crust_EXPS_FT22_203444_ST_08_31_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/almond-flour-pie-crust\/","name":"Almond Flour Pie Crust","datePublished":"2024-01-30","dateModified":"2024-03-11","prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Almond-Flour-Pie-Crust_EXPS_FT22_203444_ST_08_31_1.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Limiting your diet doesn't have to mean giving up treats. This almond flour pie crust recipe is easy and delicious.","recipeIngredient":["2 cups almond flour","2 teaspoons sugar","Dash salt","1 large egg, lightly beaten","2 tablespoons coconut oil, melted"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine the dry ingredients","text":"Preheat oven to 350\u00b0F. In a small bowl, mix the almond flour and salt. Add the sugar if you'd like the pastry to be sweet, and omit for a savory flavor. Editor's Tip: You may substitute your preferred sweetener, as long as it's dry. Simply use the equivalent of two teaspoons granulated sugar.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/GHT22_203444_ST_08_31_1.jpg?fit=700,467"},{"@type":"HowToStep","name":"Prep the wet ingredients","text":"Melt the coconut oil. Crack the egg into a small bowl, and beat well with a fork. This will make it easier to incorporate into the dry ingredients and ensures no eggshell will break into the pastry.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/GHT22_203444_ST_08_31_2.jpg?fit=700,467"},{"@type":"HowToStep","name":"Mix","text":"Stir the egg and oil into the flour mixture with a fork.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/GHT22_203444_ST_08_31_4.jpg?fit=700,467"},{"@type":"HowToStep","name":"Check the texture","text":"The pastry should be moist but still slightly crumbly, like wet sand. When pressed together, it should just hold. If your pastry is drier and crumbles, add a teaspoon of cold water.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/GHT22_203444_ST_08_31_5.jpg?fit=700,467"},{"@type":"HowToStep","name":"Press into pan","text":"Dump the pastry mix into a 9-inch pie plate. Press the mixture together to make an even crust along the base of the pan and up the sides.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/GHT22_203444_ST_08_31_6.jpg?fit=700,467"},{"@type":"HowToStep","name":"Pierce with fork","text":"Pierce holes in the crust with a fork. This prevents the crust from puffing up when baking.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/GHT22_203444_ST_08_31_7.jpg?fit=700,467"},{"@type":"HowToStep","name":"Flute the rim","text":"Using a fork, press the pastry crust around the rim of the pie plate.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/GHT22_203444_ST_08_31_8.jpg?fit=700,467"},{"@type":"HowToStep","name":"Bake","text":"Bake until very lightly browned, 8 to 10 minutes. Cool on a wire rack.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/09\/FT22_203444_ST_08_31_1.jpg?fit=700,467"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Kelsey Dimberg"}],"nutrition":{"@type":"NutritionInformation","calories":" 203 calories","fatContent":"14g fat (3g saturated fat)","cholesterolContent":"23mg cholesterol","sodiumContent":"27mg sodium","carbohydrateContent":"11g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"9g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5}},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"203444","romance_copy_dek":"Limiting your diet doesn't have to mean giving up treats. This almond flour pie crust recipe is easy and delicious.","enhanced_recipe_title":"Almond Flour Pie Crust","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups almond flour","IngredientText":"2 cups almond flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons sugar","IngredientText":"2 teaspoons sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":" Dash salt","IngredientText":" Dash salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, lightly beaten","IngredientText":"1 large egg, lightly beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons coconut oil, melted","IngredientText":"2 tablespoons coconut oil, melted"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Almond-Flour-Pie-Crust_EXPS_FT22_203444_ST_08_31_1.jpg","RecipeId":203444,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Almond Flour Pie Crust Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Almond-Flour-Pie-Crust_EXPS_FT22_203444_ST_08_31_1.jpg","ContributorId":null,"Firstname":"Justina","Lastname":"Elumeze","City":"Norbury","StateDescription":"Wyoming","IsCommunityCook":false,"TimeCallout":"Prep\/Cook Time: 20 min.","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Almond Flour Pie Crust","SubmittedTitle":"Paleo Pumpkin and Pecan Pie","RecipeTypeId":1,"AverageRating":0,"WebPublishedDate":"1\/30\/2024 6:45:13 PM","ContestPlacementId":null,"FbImage":"FB_FT22_203444_ST_08_31_1.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":10,"TotalTimeInMinutes":20,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Almond Flour Pie Crust","OriginalSourceProject":"Almond Flour Pie Crust","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":null,"FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. In a small bowl, mix almond flour, sugar and salt; stir in egg and oil. Press onto bottom and up side of a 9-in. pie plate. Prick holes in crust with a fork. Bake until very lightly browned, 8-10 minutes. 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