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This almond flour pie crust recipe has been my favorite for a couple of years now. It’s buttery and flaky, and works well in many kinds of low carb recipes – sweet and savory. So, I was a little surprised myself when I realized I don’t have it on the blog yet! At least not on its own. It’s about time to change that. Introducing… my basic low carb keto pie crust recipe!
I have used variations of this paleo pie crust in several of my favorite recipes, including low carb cheesecake, easy strawberry tart, lemon meringue pie, and Greek spinach pie. Each of those was a slightly different version, but somehow I’ve never shared the original low carb pie crust recipe that I use most often. Well, here it is!
Customizing Keto Low Carb Pie Crust Ingredients
There are several options for this almond flour pie crust recipe. The flour, sweetener, salt, add-ins, fat, and even egg are all customizable, up to a point. This is pretty convenient, so you can often make it with what you have on hand!
Keto Pie Crust Flour Options
The first question people often ask is whether they have to use super fine almond flour, or if almond meal would be okay.
The answer is, it depends. Super fine blanched almond flour is ideal, but it’s not an absolute must. Almond meal, which is more coarse, will still work. You won’t get as fine a texture, though. In a nutshell, I recommend almond flour if you can get it, but if almond meal is what you have, you can still make this low carb pie crust with it.
If you need to avoid almond flour altogether, I do not recommend using coconut flour in this recipe. Make coconut flour pie crust like this instead.
Low Carb and Paleo Sweetener Options
You can make almond flour pie crust with or without the sweetener, so it works for low carb dessert recipes as well as for savory pies. Adjust the amount of salt accordingly, as noted on the recipe card below.
If you are wondering what kinds of sweeteners you can use, any kind you like will work, but it has to be granulated. (Liquid sweeteners will likely alter the ratio between wet and dry ingredients too much, unless you use just a little.) Here are my top sweetener picks for keto pie crust:
- Erythritol is my long-time favorite. It’s a natural sugar-free sweetener.
- Allulose is perfect if you like a softer crust – and you can use exactly the same amount.
- Monk fruit sweetener is great for a sweeter crust. I recommend this particular blend.
For those that prefer to avoid it for a stricter paleo pie crust, coconut sugar is just fine instead.
TIP: If you have some other sweetener, just check out my natural low carb sweetener conversion chart to help you figure out how much to use.
Even for sweet recipes, I’ve varied the amount of sweetener in this crust, depending on how sweet the filling is. If your filling is super-sweet, then 1/4 cup of sweetener in the crust might be enough. On the other hand, if it’s more tart, you may want to use as much as 1/2 cup of sweetener. It will vary depending on your sweet tooth, too. Most often, 1/3 cup will be a good middle-ground amount, so that is what I put in the recipe.
Paleo Pie Crust Substitutions for Eggs or Dairy
For those that are allergic to eggs, you can make this almond flour pie crust recipe without the egg. Just increase the amount of ghee by two more tablespoons. Doing it that way creates a crust that’s a little more crumbly, but it still tastes great. I’ve heard of people using flax eggs as a substitute, but haven’t tried it in pie crust yet.
For the fat, you have 3 options:
- Ghee – This is what I use in this paleo pie crust on the recipe card. It provides a rich, buttery flavor, but is still fine for most people wanting to be dairy-free, since the lactose is removed.
- Butter – If you’re not sensitive to dairy, this is the most accessible option. And absolutely delicious!
- Coconut oil – If you prefer to avoid dairy altogether (and even ghee is an issue), coconut oil is an easy swap. It does impart a mild coconut flavor, though.
Add-Ins For Keto Pie Crust
Most of the time, almond flour pie crust does not need much added to make it great. It’s a buttery, flaky base for your filling to be the star.
But if you want to add a little flavor to the crust itself, you can – it all depends on what you are filling it with. Here are some ideas to get you started:
- For a savory low carb pie crust: Throw some spices in there. (If you do, stir them with the dry ingredients first.) Garlic powder or Italian seasoning are common ones that work well.
- For a sweet pie crust: Cinnamon can be a nice touch to add. Even something more unique, like maple extract, can be amazing.
Stirring Almond Flour Pie Crust Dough vs Using a Food Processor
The instructions on the recipe card say to stir the ingredients together, but mention a food processor as an option. It’s completely up to you.
Using the food processor is a little more cleanup, but it’s easier to incorporate the ingredients well. And, it’s just slightly more fuss-free because you basically dump everything in the food processor and spin it together. If you do it by hand, you have to make sure the dry ingredients are mixed well first, then keep pressing and stirring the dough after adding the wet ingredients.
So, are you ready to make my favorite gluten-free pie crust with almond flour? Try it – it’s easy as pie! (I know, I know… I couldn’t resist. ;)) If you make it, I’d love to know what you filled it with. Tell me in the comments!
Almond Flour Pie Crust Storage Instructions
Can you make keto pie crust ahead?
Yes, definitely! You have 3 options:
- Make the almond flour pie dough ahead. Wrap it in plastic and store in a ball in the fridge or freezer.
- Press the crust into a pie pan. You can store the raw crust in a pie pan in the fridge.
- Pre-bake the crust. Since this almond crust recipe is best pre-baked anyway, you might as well prebake it in advance. Then, cover and store in the fridge, though it’s fine on the counter after baking for a day or so, too.
Can you freeze almond flour pie crust?
Yes, almond flour pie crust can be frozen! Just like the storage instructions above, you can freeze a ball of dough, raw crust pressed into a pan, or pre-baked crust. Up to you!
Whether or not you can freeze this paleo crust with filling inside will depend on the specific filling, so I recommend referring to the specific recipe to assess that. Like any crust, it can get soggy upon thawing with certain fillings.
To thaw the crust, simply place it on the counter, or in the fridge overnight.
Low Carb Paleo Almond Flour Pie Crust Recipe - 5 Ingredients:
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Tools To Make Almond Flour Pie Crust:
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- Food Processor or hand mixer – Easier alternatives to mixing by hand.
- 9-inch Pie Pan – This almond flour pie crust recipe is based on this pan. If yours is a different size or material, you might need to adjust the amount or oven time.
- Non-stick pie crust shield – If you’ll be making this almond flour pie crust for a pie recipe that needs to the filling baked, a shield will protect the edges from burning. You can also use a silicone shield like this.
- Blanched almond flour – For the best texture, make sure your almond flour is blanched and super finely ground. This one is a sure bet for the best texture.
RECIPE CARD
Low Carb Paleo Almond Flour Pie Crust Recipe - 5 Ingredients
Recipe Video
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Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
- In a large bowl, mix together the almond flour, erythritol (if using), and sea salt.
- Stir in the melted ghee and egg, until well combined. (If using vanilla, stir that into the melted ghee before adding to the dry ingredients.) The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)
- Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
Bake for 10-12 minutes, until lightly golden. (Add fillings only after pre-baking.)
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Recipe Notes
Sweetener note: The amount of sweetener that is best will vary based on the filling. Use 1/3 cup for a sweet crust, 1/4 cup for a very lightly sweet crust (if your filling is super sweet), 1/2 cup for a very sweet crust (if you like a sweeter crust or your filling is tart), OR omit sweetener for savory crust.
Serving size: 1 slice, or 1/12 of entire recipe
Video Showing How To Make Pie Crust with Almond Flour:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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307 Comments
Dagmar White
Hi. What is your advice for using this crust for a pie that requires the filling to be baked in the pieshell? Parbake , prebake or just pour in filling and bake? Thanks! BTW: Love your recipes.
Wholesome Yum M
Hi Dagmar, This pie shell needs to be pre-baked. Please follow the instructions in the recipe and bake for 10-12 minutes. After that, you can fill the shell with your desired filling and finish baking.
Andressa
Just wondering….Is Ghee dairy-free? I don’t think so I think it comes from cows and sheep milk
Maya | Wholesome Yum
Hi Andressa, No, ghee isn’t technically dairy-free. However, many people avoiding dairy are okay with ghee since the lactose is removed. If that’s not the case for you, coconut oil will work as well. Sorry about the confusion – I updated the post to clarify what I meant there.
Bob
This is my new go to crust for both savory and sweet desserts. Quiche, Chocolate cream pie and the list goes on. Thanks!!!!
Andra
The entire family LOVED this crust! My husband cannot eat gluten, so I sought this out to replace the tasteless GF crusts you find in the stores. Filled it with Chocolate chess pie and we all felt like it ate like an almond joy pie. So delicious! Highly recommend.
Kathy
I am going to use your pie crust recipe to make a blueberry pie. I had planned on putting a top crust on it or a lattice top but from reading the comments it sounds like this would not cook properly since it couldn’t be pre-baked? Do you have a recipe for a crumb topping instead using the almond flour? I bought blanched almond flour and several containers of fresh blueberries today so I plan on cooking this today.
Wholesome Yum M
Hi Kathy, I suggest using the crumble from this Cherry Cobbler Recipe. If you don’t have hazelnuts, you can use all almond flour. Best of luck!
Ann
Will this fall apart when trying to cut into it?
Wholesome Yum M
Hi Ann, This pie crust holds together nicely. As long as it’s filled, crumbling shouldn’t be an issue. Enjoy!
Judy
This is my “go to “ pie crust now! We love it!
But I’d like to know how to increase it for a 10” quiche pan.
I made a quiche tonight meant for a 9” quiche pan. The 9” crust was perfect in the tart pan, but the filling bubbles over.
I am want to make this yummy quiche (sharp cheddar, spinach, basil, goat cheese, leeks, and cherry tomatoes. It had 6 eggs and 1 1/4 cups almond milk) again, but in a 10” Corningware pan.
So how can I increase the pie crust recipe to fit the 10” pan?
Thank you, Maya. Yummy pie crust!!!
Wholesome Yum M
Hi Judy, Use the ‘Servings’ section in the recipe card to scale the recipe from 12 servings to 15 or 16. Don’t worry about the difference with the egg (just use the one), and you can round the rest of the ingredients to the nearest tbsp, it should still work ok. I hope you enjoy it with your quiche recipe!
Judy
MWAH MWAH MWAH! Thank you so much, Maya!
Maybe I should use a springform pan, just in case.
Elissa
No question, just a review. Followed this recipe by omitting egg due to dietary restrictions, and adding the 2Tbsp butter as suggested. Can I tell you how important this pie crust has become to us? My daughter has some serious tummy issues, and she’s on a fairly restricted diet. It’s been a godsend, as I can make her some savory meals that she can eat in pie form. Crust! Thank you!
Gabrielle
Best. Crust. Ever. I used it to make a quiche. HOLY MOLY. Better than “traditional” crust for quiches. THANK YOU!!!
Kim Ganong
I wanted to make meat pies (husband requested) with leftover pulled pork. I have a bomb Paleo BBQ sauce that I had extra of too to use as a base. Added red onion, kale, carrots, bone broth, and chipotle peppers in adobo to round out the filling. Topped with cheese, but probably could have easily made rounds of the dough to top them. Didn’t have time! The shredded cheese was great.
Wanted to make them more like hand pies, but the dough didn’t roll out super well for me, so I hand pressed it into a standard muffin tins. They popped out pretty easy after running a knife along the edge. Baked at 350 for about 22-24 min.
Is there a way to post a photo?
THANK YOU for my favorite almond flour pastry recipe with no crap in it!! I use it all the time, and share it with tons of people
Jennie
Hi! Could this crust be doubled to make a top crust?
Wholesome Yum M
Hi Jennie, Yes, that will work fine.
Robert
Hello…before I viewed this video I was going to treat this like making a conventional pie crust using a food processor and cutting in cold butter and water. Roll it in a ball and chill until it is time to roll it out. So I guess that will not work using almond flour??? Also, is pre-baking a requirement even for pies to be baked such as a pumpkin pie? Thanks for your reply.
Wholesome Yum M
Hi Robert, I suggest you follow the recipes as written in the card. Almond flour does not behave in the same fashion that white flour does, so some tweaks are made to the process. Pre-baking is a requirement for this crust with any type of filling. I hope you love it!
Susanna
Wow
Shelby Miller
I like this recipe… I possibly used 1/8 cup too much butter… it’s taken about 15 min longer to cook. But it smells SO GOOD! I can’t wait to fill the shell with custard and berries 🙂
Kelly Charbula
I had extra crust can it be used for topping of a berry pie?
Wholesome Yum M
Hi Kelly, I think that would work well! Please let us know how it turns out.
Jodi
I’ve made this twice now for chocolate cream pie and I add between 1/2-2/3 of a cup of cocoa powder. It makes the crust taste like a brownie!! It is so delicious!!
Patti Griffith
I halved this recipe to make little fruit tarts. The mixture was SO crumbly. I used Swerve sugar. I added the whole egg instead of half to incorporate more liquid. I also put in vanilla flavoring( liquid). I pressed them in to the greased and floured tart pans.
They came out great, but tasted like pulverized flour. Even letting the custard and fruit sit in the crust while , they still were not good. What happened??
Wholesome Yum M
Hi Patti, The pie crust is fairly neutral in flavor. It should taste lightly of sweet almond from the almond flour and erythritol.
Janice
I cannot have xylitol because of our dogs and cat. Do your recipes work as well with erythritol?
Wholesome Yum M
Hi Janice, Most recipes on this site use erythritol or allulose. If you happen to find on that uses xylitol, I recommend you substitute with equal amounts of allulose.
Kim Rose
Wow! An amazing recipe! I used it as a base for a keto pumpkin cheesecake, and my guests had no idea they were eating keto! Thank you so much! I’m a huge fan of your recipes.
Debbie
have you tried freezing an uncooked pie in this crust?
Wholesome Yum M
Hi Debbie, I think an uncooked pie crust would get too dry in the freezer. It may be fine for a couple of days, but any amount of time longer, and I think it would create textural changes in the baked crust.
Debbie
Thank you so much for your rep
Cheryl Carnevale
What a fabulous crust this made. I made it with your easy Tamale Pie Casserole dish. Have you ever tried to leverage this for a pizza dough? 🙂
I will definitely make this again. My oven is a little “challenging” so I cooked the crust longer, but it didn’t burn and came out beautifully. Thanks!!
Wholesome Yum M
Hi Cheryl, I haven’t tried this as pizza crust. Please let us know how it works out if you decide to try it!
Judith Gray
Are you familiar with Osgood pie? If not, the filling is like a custard with a touch of vinegar and raisins. As a child it was one of my favorite pies and one my mother would make for my birthday. But pies with traditional crust are so carb heavy and I have cut way back on eating pie. I do miss a good pie. If this almond flour crust that is low carb would work, it would be wonderful.
Maya | Wholesome Yum
Hi Judith, I’m not familiar with that pie but this crust should work for any kind. You do need to pre-bake it first, and if your pie filling requires baking, cover the edges of the crust before you put it back in the oven.
Tracey
Can you please provide a weight or liquid measurement for the ghee? Is 1/4 cup of melted not the same as 1/4 cup solid?
Maya | Wholesome Yum
Hi Tracey, You can switch to metric on the recipe card to get weights. I always specify how I measured by volume as it varies slightly.
Terry
Too salty! Could not eat this crust, had to throw it out. Would be good with less salt.
Maya | Wholesome Yum
Hi Terry, This uses a pretty standard amount of salt for a pie crust. Did you change something else about the recipe? Did you by chance use salted butter in it?
gene
I’m not exactly an expert on baking, so I need to know WHAT temperature to bake this at for 10-12 minutes.
Please and thank you.
Wholesome Yum M
Hi Gene, Bake at 350 degrees as listed in the instructions.
Gonzalo
Worked out great and made a nice crust. Filling was low carb mixture of heart of palm and artichoke hearts.
Susie Wittenauer
Hi, my daughter and I have to eat gluten free, so your recipe fits the bill. My experience was that the crust got too dark. For my second pie, I covered the crust the whole baking time but got the same results. I used unsalted butter and not ghee and maybe that was the difference. Even though the crust was too dark to be aesthetically pleasing it tasted great! First words out of my 23 year-olds daughter’s were, “You do remember what recipe you used for the crust, don’t you? Because you need to write it down.” If you have any ideas on why so dark in color, let me know. Thank you for the recipe.
Wholesome Yum M
Hi Susie, I am sorry your crust turned out darker than expected. Everyone’s ovens are slightly different with holding heat. You could pull it out of the oven a minute or two early to help save the golden color.
Michelle
Hi,
I would like to make this low carb crust for a peach cobbler. So I would pre-bake it for ten minutes then put the filling and continue to bake it? I usually put a top layer of crust on my peach cobbler, will that be possible to do? If so, how would I accomplish that?
Wholesome Yum M
Hi Michelle, Yes, it is best to par-bake this crust before adding a filling to it. Use pie shields (or aluminum foil) to keep the exposed crusts from browning too much. This crust behaves differently from a traditional pie crust, so it would be difficult to make a top crust for it. Maybe a crumble style topping would work better for your low carb version?
i*mTina
Hi! I’d like to make mini-tarts. Will the pie crust hold together after baked in mini-muffin pans; and if so, do you know if the crust will come out of the pan easily? I’m hoping to serve pecan pie tarts as a GF option at a family gathering. Thanks
Wholesome Yum M
Hi Tina, The pie crusts should be able to hold up fine in a muffin tin. The easiest way to remove them would be to use muffin liners. If you want a cleaner look, then cut out parchment rounds for the bottom of the molds and grease the sides well before adding the pie dough. After they are baked, let them cool completely before attempting to remove from the pan.
Elaine S Nilsson
That video is so misleading. My crust is super thin. Really annoys me when recipes do this.
Maya | Wholesome Yum
Hi Elaine, My videos always show the exact recipe without modifications. Is your pan bigger than 9 inches like the recipe calls for?
Kimberly W
I would double-check your measurements, perhaps? I just made this and had PLENTY of crust to fill my 10-inch pie dish. I had to make sure to spread it up the sides so it wasn’t too thick because of the ample amount. It’s delicious so definitely worth another try! : )
Sarah Anderson
I tried this and I totally messed it up and guess what it still turned out great!!! What I am saying is it is super forgiving and so great. Thank you so much such a great recipe. I did put real butter in it and the flavor was .. Yummm!!
Laura
I made my Thanksgiving pumpkin pie with this crust and your pie filling. My family never knew they were eating a Keto pumpkin pie! Thank you for making one of the best parts of Thanksgiving delicious!
Kate Mulligan
Uh, are you aware that ghee is not, in fact, dairy-free? Because it’s 100% dairy. Dairy means milk, and anything made from milk, including cheese, butter, cream, and ghee, which is made from butter.
Wholesome Yum M
Hi Kate, Yes ghee is not dairy-free, but it is lactose free. Because of that it is commonly accepted in the Paleo community. If you are uncomfortable using ghee in your recipes, you could substitute with coconut oil.
Phyllis Johnson
mine did not look as pretty as yours 🙁
Wholesome Yum M
Hi Phyllis, I’ll bet it was just as delicious! I hope you loved it.
Dori Itenberg
I’m trying to make this pie for the first time for Thanksgiving, but I don’t have ghee and I would like to use regular butter instead. I’m not sure of the correct measurement. Any suggestions?
Wholesome Yum M
Hi Dori, You can use butter in place of ghee in the same amounts. Enjoy!
Traci
Hi Maya, I’m trying to decide whether to try walnut oil as a sub because my daughter is allergic to casein (ghee has casein). I see you said that the coconut flavor comes through with coconut oil, but coconut oil is second to butter for making a flaky crust. I’m making a pumpkin pie. Any thoughts?
Maya | Wholesome Yum
Hi Traci, You can still use coconut oil if you like the flavor in other baked goods. I haven’t tried it with walnut oil, let me know how that goes if you try it.
Brooke
I am very excited to try this crust with the full pumpkin pie recipe for Thanksgiving! I am trying to do as much a head of time as possible! Has anyone made the crust a day early? If so how did it turn out, and how did you store it??? Thank you!
Wholesome Yum M
Hi Brooke, Yes you can make this crust a day ahead with no issues. It can be left out at room temp overnight, but should be refrigerated once the pie is complete.
Mike W.
I plan on using this for pumpkin pies. Can I make these ahead of time? If so, should they be kept in the fridge? It will only be a day before I make the pies.
Wholesome Yum M
Hi Mike, Yes, these can be made ahead of time and stored in the refrigerator.
Ashlee Shaw
Can you use aluminum foil instead of pie shields? I literally have never made my own pie crust (that is what the freezer section is for) but want pumpkin pie on Thanksgiving. I don’t want to buy pie shields right now as I only make pies for the holidays at this point. I am excited to try this recipe for Thursday!
Wholesome Yum M
Hi Ashlee, Yes, you can use aluminum foil instead of pie shields.
Britt
I made a pumpkin pie with this crust for my family’s Thanksgiving get-together. My mom raved about the crust! She said that it almost tasted like a cookie whereas for your typical store-bought pumpkin pie, you leave the leftover crust on the plate when you’re done with the filling because it doesn’t have much flavor. I used 1/3 cup cane sugar as the sweetener, as I haven’t found a calorie-free sweetener that my stomach can handle yet. The only issue I had was the filling recipe I used called for an unbaked crust. I baked this crust per the recipe prior to adding the filling, and despite keeping the crust covered for the rest of the bake, it was overdone by the end. So if you’re in the same boat, I would cut the baking time for the crust only down to ~6min, add the filling, and cover the crust for the rest of the bake. Despite docking the bottom thoroughly, I also had to push the bottom down a couple times during pre-baking to prevent a giant bubble from forming. 😉
Beverly Dahlstedt
I’m making a pumpkin pie for thanksgiving. Given Im gluten free, I thought this would be a good crust. So, do I bake for 10 minutes and then fill it with the pumpkin and bake according to the pumpkin directions?
Maya | Wholesome Yum
Hi Beverly, Yes, you pre-bake it first. Here’s a full keto pumpkin pie recipe that uses this crust, if you need it.
Holly Smith
Have you ever added cocoa powder? I’d like to use this for a chocolate orange cheesecake.
Wholesome Yum M
Hi Holly, That sounds delicious! I have not personally tried that, but it should work. You may need to add a touch more melted ghee to keep the same consistency of the pie dough. Please let us know how it turned out!
Rebecca L May
Can the crusts be made in advance and frozen?
Wholesome Yum M
Hi Rebecca, The crusts will hold up better if they are baked first then frozen. They will quickly dry out if you freeze and unbaked pie crust.
Scott
Okay, the instructions are confusing. You bake for 10 to 12 minutes then add the filling and cook an additional 10 to 12 minutes?
Maya | Wholesome Yum
Hi Scott, Yes, you pre-bake the crust. How long to bake afterward depends on what filling you are adding.
Susan S
My daughter is on a new anti-Candida diet so we are avoiding many ingredients. Your pumpkin pie is the first one that I’ve found that she may be able to eat for Thanksgiving. Thank you for the recipe and this pie crust recipe. One question though. Why do you put sweetener in the crust? I’ve been baking pies for years and have never put sweetener in the crust. I don’t mean to be rude, I just don’t understand.
Maya | Wholesome Yum
Hi Susan, Feel free to omit sweetener in the crust if you want no sweetness at all in there. It’s just a small amount, though.
April
I wanted to thank you for this recipe! I have probably made it 10 times so far. I make a quiche with the savory crust and everyone loves it!!
Melanie
I am using this crust for a pecan pie. Do I need to pre-cook the crust?
Wholesome Yum M
Hi Melanie, Yes, you need to pre-bake the crust before adding any filling to it.
Jessica
I made the low-carb pumpkin pie with this crust and I was just thrilled with it. It was easy to make and surprisingly tasty! For some reason I was thinking it would be dry or tasteless, but I actually liked it more than a lot of the (even non-keto) pie crusts I’ve had. It was just moist enough for a pie crust, flavourful, and lightly sweet. This will be my new go-to keto pie crust
Joanne R Dority
Can the crust be saved few days baked or unbaked, for lemon meringue?
Wholesome Yum M
Hi Joanne, As long as it is properly stored in the fridge, then yes that will work fine.
Roz
I love a great southern tomato pie made with tomatoes, cheese and of course, lots of bacon. Would this pie crust stand up to the ingredients of a tomato pie?
Maya | Wholesome Yum
Hi Roz, I haven’t tried that but I think it would. You’d just have to make sure it’s not too watery (from the tomatoes) and pre-bake the crust first.
lisa
I am making this crust as we speak, after pre baking for 10min do I add the apple filling or bake it separately? Help.
Wholesome Yum M
Hi Lisa, After pre-baking then you can add your pie filling and bake per the instructions for your pie. If your crust starts to get too dark, be sure to cover it with aluminum foil.
Beth Peters
Hi, I made a lemon chess pie using your almond crust recipe. Turned out very well, a very simple procedure, this I appreciate. One thing that I would ask you to change in your “Paleo Pie Crust Substitutions for Eggs or Dairy” section. You state that: “ghee is dairy-free,” this is a false statement. Ghee is the clear liquid (at room temp.) fat of cows’ milk, usually made from whole churned butter. So this means that ghee is almost 100% butterfat and by definition a 100% dairy product.
However, the coconut fat option you detail is a truly dairy-free option. I site your inaccuracy because I work with a lot of people who are genetically lactose intolerant and for them, even a little dairy can be harmful, or at least very uncomfortable. Accurate information is appreciated for their sakes. Still a very good recipe.
Thank you for your attention and the recipe,
Beth Peters
Private Chef and Registered Dietician
Wholesome Yum M
Hi Beth, Thank you for your notes. To keep this crust truly dairy-free, please use coconut oil.
Amanda
This crust is actually really good and holds up well. I used Lankanto Monkfruit sweetener 1:1 sugar substitute and I also used the butter flavored coconut oil. If making a pie, it would be awesome but I made a quiche with it and the crust was a bit too sweet. If using for a quiche, I would cut back the sweetener. Otherwise, it is awesome!
Kevin
Delicious! I’ve made this crust half a dozen times now for peanut butter pie. Thanks!
Fara
Hi, I have made this pie crust several times with different fillings from your recipes. It’s a very good crust. I would like to know if I can use it as a double crust pie to use on the top of the pie. Do you think it stands up for it. Thanks
Maya | Wholesome Yum
Thank you so much! Not as-is, but I have a keto apple pie recipe coming up that will have instructions on modifying this to stand up to a top crust.
Erin Nakayama
Hello! I’d love to try this recipe. Most pastry doughs involve cutting cold butter in. If I use butter instead of ghee, can I cut cold butter in or do I need to melt it first?
Wholesome Yum
Hi Erin, I would gently melt it first.
Kim Tait
Made substituting 1 cup of the almond flour for chopped pistachios. Used coconut sugar at 4 carbs per tsp. smelled and tasted wonderful. Puch fresh peaches with coconut flour instead of cornstarch and the coconut sugar….followed the directions on the peaches. Need a tiny bit more sugar to be honest. Whipped cream would have made it.
Diane
So you say to add the filling after the pre-bake. So can I still put it in the oven to finish the pie? Or is the 10-12 minutes all it takes and is this a pie crust to add a pre-done filling? I think I read that almond flour browns rather quickly. Did not completely understand.
Wholesome Yum
Hi Diane, you will bake this crust a total of two times if you use a filling that needs to be baked. However, I’d recommend using a pie crust shield to prevent additional browning the second time — you can find a link to the one I use in the post above the recipe.
Christine Isaacson
I made a Pineapple Pepper Pie , using your recipe. I didn’t have enough Almond Flour so I used 1 C of Coconut Flour. Being aware of the crumbling drying effect the Coconut Flour gives , l used Almond Milk to wet it. This made the mix entirely too wet to roll out, so I just pressed it into the pans. I did like it, but I’m pretty sure it would have been better had l been better prepared with the amount l really needed. I will definitely give it another try because I really like the taste of it, so I’m pretty sure yours will be awesome. Thank you.
Jon
Made this today and it came out great. I made a chicken pot pie. 1.5xing the recipe, I took 1/3 and pressed onto a cookie sheet on a silicone mat and prebaked a top crust and was able to transfer it to the top of the pie with a little breakage but it did the job and tasted great. It can be done! (even if not super beautifully(
Lori Kramer
What is pineapple pepper pie?
Lisa
Help. Where did I go wrong? I did this exact recipe only did the extra ghee instead of the egg and mine turned out the consistency of a thick pancake batter. I put it in the dish and baked it anyway and it is like doughy and nothing like a pie shell.
Wholesome Yum
Hi Lisa, I’m sorry to hear that. When I tested it, the crust with extra ghee was slightly crumbly but still worked fine. You might be able to use a flax or chia egg if you can’t use real eggs, but I haven’t tried these to know if they’ll work for sure.
Stefanie Rothert
I adapted it a little ! It came out really well, I just used 1/2 butter and 1/4 cup coconut fractionated oil, one egg, 2 cups almond, 1/2 ish cups coconut flour. 1/2 ish cup of raw cane sugar, one egg and vanilla.
Amy
Hi , I was reading Stefanie Rothert’s conversation. It interested me. At the part she mentioned (1/2 butter) did she mean 1/2 cup of butter or 1/2 the ghee (which was 1/4 cup) which would be 1/8 cup of butter?
Just curious
Hilde Keldermans
Ghee is NOT dairy free. It is highly clarified butter.
Wholesome Yum
Hi Hilde, ghee contains no lactose and no milk solids, so is generally safe for dairy free diets. But, like the post mentions, you can use coconut oil if you prefer.
Howard Spaulding
I have made this crust twice now and both times it came out perfect. I made a low carb pecan pie (your recipe) the first time and two butternut squash pies this time. I’m thinking of a chicken pot pie next time but I like a top crust on that so will probably just make an extra crust and make some cut outs to go on top. Thanks for this recipe. I’m new to low carb cooking and every day is a learning experience.
Colleen B
Hi, Love your recipes. The white bread – best Keto bread ever. Lots of eggs though. I wish you would create a pasta recipe!! I keep trying – mushy. A friend with bakery said he used chia seeds for holding his breads together and flax seed. I hope you try, as if anyone can, you can!
Maya | Wholesome Yum
Thank you so much, Colleen! Pasta is on my list, but it’s not an easy thing to get right and I’m just not satisfied with a mediocre result.
Reni
Hi Maya, I love this crust & made a pecan pie! Have you tried a double crust? I was thinking of making lobster pot pie?
Thanks!
Maya | Wholesome Yum
Thank you, Reni! Unfortunately this doesn’t work well as a double crust as-is, since it’s not pliable enough to place over something. It needs to be pressed on, so it would only work if what’s underneath is firm enough. You could try adding xanthan gum or gelatin powder to this recipe to try to make it sturdy enough to transfer as a top crust, but I haven’t tried that yet.
Amanda
I really don’t want to run to the store for ghee. Can I just use butter? If so, would the conversion be 1:1? Thanks! Love your recipes…easy and very friendly to our family’s dietary needs! Perfect.
Maya | Wholesome Yum
Hi Amanda, Yes, you can use butter. The amount is the same. They technically are slightly different in terms of the result, but in this recipe they are close enough and either one works.
Jeff
I would like to use this in a false bottom tart pan. Can I chill it then roll it out at with traditinal flour/butter pastry? Or roll it between two sheets of parchment or wax paper?
Thanks
Maya | Wholesome Yum
Hi Jeff, It won’t work to roll it and then place it into a pan of any kind – it won’t hold together to transfer it. You can use it with any kind of pan, but you need to press right into the pan.
Kristen
I was very concerned when we were making this crust that it was too crumbly but it turned out great once it was baked and even better after the pie completely cooled…only question- my family and I thought it had nice texture but wasn’t really sweet enough, any suggestions? I used 1/3 of a cup of stevia in the raw.
Maya | Wholesome Yum
Hi Kristen, I’m glad it worked for you. It’s not meant to be too sweet, just lightly sweet to contrast with a sweet filling. If you want it sweeter, you could try adding a few drops of super concentrated sweetener like pure stevia or pure monk fruit extract, that way it won’t change the dough consistency but would add sweetness.
Connie
I am looking for a crust for making strawberry tart, so need to be a bit hard (a bit like biscuit texture, has a crunch to it) not soft/crumbly? Which of your pie crusts (almond and cooonut flour) I can use? What is the difference between your almond flour coconut and coconut flour crust? Thanks
Maya | Wholesome Yum
Hi Connie, Almond flour crust is firmer than the coconut version, but they are similar. The main difference is just the flour used, as different people have different preferences and some have allergies. You can also bake it a bit longer (to a darker golden brown) to help it get more crispy.
Sandie
If I use coconut flour does it change any of the other ingredients quantities?
Maya | Wholesome Yum
Hi Sandie, Coconut flour doesn’t work in this recipe. If you want coconut flour pie crust, here is the recipe.
Meaghen McCracken
Can I make this ahead of time on prep day and store the baked crust a few days before using?
Maya | Wholesome Yum
Hi Meaghen, Yes, absolutely! Store it in the fridge until ready to use.
Schatzi
Howdy – making a quiche today and found this recipe. Didn’t have enough almond flour but as I use ground fried pork rind for different recipes I used that; also I added 2 egg whites (for strength). Made a really savory crust. Very happy!
Thank you for a great recipe, can’t wait to try it with a sweet pie!
Joyce Thompson
We love this recipe! So easy and delicious. My 12 yr old granddaughter and I made this together and turned out great. Thank You
Maria
Made this pie recipe for an apple pie, but want to try it again. How long should I bake the pie after adding the filling? For the filling I also used erithritol, but didn’t get the “sauce” after baked. Any advise?
Maya | Wholesome Yum
Hi Maria, It depends on the recipe and I wouldn’t know without testing it. Erythritol won’t thicken or caramelize the way sugar does, so you’d need a different thickener, possibly xanthan gum or gelatin.
Kym
Would this work with flax seed meal?
Maya | Wholesome Yum
Hi Kym, I haven’t tried that, but if you use only flaxseed meal the texture probably won’t be great. Let me know how it goes if you decide to try it.
Mel
Thank you Maya. This recipe is truly amazing. I used half almond flour and half almond meal. It wasnt dry and crumbly when mixed it which concerned me but it baked beautifully. My only regret is that I didnt find this sooner
Gudrun Krompocker
I would like to make Almond tarts using this crust, do you have an almond filling that would work as I need it to be low carb, low sugar? Thanks 🙂
Maya | Wholesome Yum
Sorry, I don’t have a filling like that yet. I’ll add it to my list! In the meantime you might like low carb pecan pie.
Renee
Mine came out tasting a lot like shortbread so it makes a great base for sweet pies. I used this crust with the Pecan Pie recipe from this site. Don’t forget to cover edges with foil after adding filling. I forgot to do this and the edges were a bit too done.
Jill S.
I just made this crust for my sweet potato pie. I halved the recipe and used almond flour that I ground in a coffee grinder & everything still came out wonderfully. Thank you so much for sharing this recipe. After finding out I was gluten intolerant (and getting sick after eating store bought gluten free pie crusts) I thought I’d never be able to eat pie again. The crust here is every bit as flaky and tasty as any wheat based crust I’ve had. Thanks again!
Girlboss NYC
I needed to make this DAIRY FREE and VEGAN in addition to KETO and GLUTEN FREE. My question is HOW TO SUBSTITUTE THE EGG.
Summary: I made this for an apple tart recipe, but my family is dairy free and vegan. To make diary free, I substituted the ghee with vegetable based organic spread and my biggest challenge was needing to avoid the egg (egg allergies – hence vegan). I used flax, however, it gave the pie a strange flavoring (as flax usually does).
QUESTION: can you recommend a substitute for the egg? guar gum? xanthan gum? gelatin? Anything else that would allow the dough to bind together but not give it a funky flavor like flax?
Many thanks!
Maya | Wholesome Yum
Sorry, I haven’t found a good way to make this recipe vegan. I know some people use flax eggs or chia eggs, but have not tested with this crust to see if that would work. Gums or gelatin would need other modifications to make up for the moisture from the egg that is lost. Let me know if you find something that works for you.
Lorraine
I made this crust using natural superfine almond flour, butter and coconut sugar (with just 1 T of that) and my husband has proclaimed it a success. The coconut sugar really enhances the nuttiness of the almonds. Thank you for this recipe!
Jenna Livingston
I’m excited to make this pie crust today. I was hoping to try apple pie and wanted to know, can this crust be used as a top crust or just a bottom? I imagine, with how it seems on the video, that it’s not going to work. But I wanted to ask anyway. Thanks!
Maya | Wholesome Yum
Hi Jenna, It’s probably not sturdy enough to be a top crust. It might sort of work if you manage to get it evenly on top, but in general it’s not sturdy or stretchy like a traditional dough to be able to make a lattice pattern or anything like that.
Amanda
Thank you for sharing this easy and eat tasting crust. You’ve made my holiday cooking easier and healthier for my family!
Sonia
Hi! Just wondering does it HAVE TO be BLANCHED almound flour Because I bought just regular almound flour?
Maya | Wholesome Yum
Hi Sonia, Blanched almond flour is necessary for the right texture. You can try unblanched, but the texture will be more “nutty” and less flaky. It also won’t hold together as well.
Talia Judy
Hi! How far in advance could I make this crust? And how would I store it? Thank you!!
Maya | Wholesome Yum
Hi Talia, You can probably make it at least a few days ahead and store in the fridge. Or, it would keep for months in the freezer.
Sue Siligato
Is the pie crust that is pre-baked done? I want to put apples in to cook.
Maya | Wholesome Yum
Hi Sue, Yes, it’s done, but it needs to be to prevent getting soggy from the filling. If you need to bake a filling again, cover the edges of the pie crust with foil or a shield.
Kasey
To use this for pumpkin pie do I bake it first as directed and the add pumpkin filling and bake according to pie filling instructions?
Maya | Wholesome Yum
Hi Kasey, Yes, that’s exactly right. For a pie that needs to be baked with the filling, like pumpkin, you may need to cover the edges with a pie shield to prevent burning. I also have a low carb pumpkin pie recipe here.
Chelsea
Do you have a dairy free substitute for the ghee?
Maya | Wholesome Yum
Hi Chelsea, You can use coconut oil if you’d like. However, most people with dairy issues are able to tolerate ghee since the milk proteins are removed.
Lisa
Hi! Can I make this crust a few days ahead of when I plan to make my pie? I’m going to be making Pecan pie on Thanksgiving day but was wondering if I could bake the crust today or tomorrow.
Thanks so much for sharing your recipes!
Maya | Wholesome Yum
Hi Lisa, Yes, you can definitely make it a few days ahead.
Amy
This sounds delicious! My only issue is we have a very severe peanut/tree nut allergy in our home and can’t use almond flour. Is there an alternative that will keep it keto?
Maya | Wholesome Yum
Hi Amy, You might like this coconut flour pie crust instead, if coconuts are not an issue.
Maria Torr
Hello. I’m baking for the first time this yummy, sugar-free pecan pie for Thanksgiving. Thank you for sharing this special pie. Question. It’s same to use #Almond meal/flour, or what is the other flour can I use? I know you said almond flour, almond meal/flour is Keto? Thank you. God Bless You. Happy Thanksgiving.
Maya | Wholesome Yum
Hi Maria, Use blanched almond flour for this recipe, not almond meal. Both would be keto, but you need finely ground, blanched almond flour for the right texture. You can get the sugar-free pecan pie recipe here.
Jeanette Voet
I made this crust for a rustic pear almond tart. I added almond extract instead of vanilla for more of the almond flavor. It turned out very good. It is a little dry though is there a way to add a little moisture, maybe a bit more butter in the dough?
I will say that I will be using it again and again. I may try something savory in the near future.
Wish I could have added a photo because the looks great.
Maya | Wholesome Yum
Hi Jeanette, I’m guessing it was just a slight difference in measurements if it was dry – sure, feel free to add a little bit more butter if you’d like. You can upload photos on Instagram and tag me @wholesomeyumblog or hashtag #wholesomeyum.
Janice Dimond
I made a chicken pot pie with this crust. I was able to do a double crust. I took the same recipe and made a second batch. I put is on parchment paper and pressed it into a circle a little larger than the pie plate and baked it the same as the bottom part. Then, put the filling in. As I lifted the parchment paper, it started to crumble. So, I set it back down and cut it into 4 equal parts. Then, used a spatula to put each piece on top. It baked up beautifully and tasted even better. I would include pictures, but I don’t know how.
Maya | Wholesome Yum
I am so happy you liked it, Janice! Thank you!
Doreen Dornbos
Why don’t you list alternative ingredients? You have ghee listed. I think butter can be used in place of Ghee. Would you agree with this?
Maya | Wholesome Yum
Yes, you can definitely substitute butter for the ghee, Doreen. Have a great day!
Lisa
I make my own ghee from butter. 🙂
Betty Paige
I Add 2 teaspoons of aluminum free baking powder to crust mix , it turns out so much better like real pie crust
Maya | Wholesome Yum
I am happy you liked it, Betty! Thank you!
Sarah Brown
This looks like a great recipe! Question – Do you think I can add cheddar cheese to the crust mix? Would love to make an apple pie with the combo!
Maya | Wholesome Yum
Thank you, Sarah! I haven’t tried that, but you probably could.
Amy Downing
Hi! I usually have good luck with your recipes, so thank you! I used the sweet version of this for your pumpkin pie. I didn’t have any problems with the dough being too crumbly, on the contrary, it was very easy to work with. I measured everything very carefully. However, it turned out rather tough. Do you have any insight for me? I wondered as I was measuring the almond flour about the best technique for that. Is it like regular wheat flour, i.e., stir, spoon into cup and level? Maybe I did that part wrong, and that’s why my dough was a little wet. [On a related note, might you consider measurements specified in weight, as well as volume? Just a thought.] TIA.
Wholesome Yum
Hi Amy, generally for almond flour you can use the “scoop and level” method (scoop right from the bag of flour and level it with a knife). If you prefer weight measurements, simply click the metric button right above the ingredients list.
Heather
So I had trouble with this recipe. I ended up adding 2x the oil and an extra egg in attempts to make it not so dry. It still was very crumbly and burned easily. I pressed it into the pie pan as instructed as I’m used to no grain baking. I used coconut flour and coconut oil. Not sure this would have substantially changed the recipe? Any feedback is appreciated.
Maya | Wholesome Yum
Hi Heather, The problem is you used coconut flour, so the issue wasn’t the recipe but the ingredient substitution. You cannot replace almond flour with coconut flour in recipes. If you want a coconut flour crust, try this coconut flour pie crust recipe instead.
Heather
Thanks for your response. Ill definitely try this again when needed. I have figured out the almond flour coconut flour switch. The issue was that in previous recipes
I had tried it worked to sub almond fl and coconut fl so I thought it was possible. I’ve done it with cookies and paleo bread with very little change needed. I got lucky with those initial recipes. and have since discovered how to change the other recipes if I don’t have coc or alm fl.
Bonnie
Hi. I am making a keto banana cream pie and the recipe calls for 1/2 cup of almond milk. Can I sub whole milk?
Maya | Wholesome Yum
Hi Bonnie, Probably, but I can’t say for sure since it isn’t my recipe. Also, using whole milk will add carbs, so just keep that in mind if keto is your goal.
Lexi
Hi there, I read your question, and personally I can tell you the answer is yes but your carb count and sugar count will be higher.
Christine
Use heavy whipping cream.
Daria
Can I freeze it and use it next week?
Maya | Wholesome Yum
Hi Daria, Yes, you definitely can! You can freeze either before or after baking – both ways will work.
Mark
I’ve been looking for a low-carb alternative as the base for our pecan pie for diabetics. My question is, does the crust have to be baked first? Or, is it ok to fill and bake as you’d normally do with pecan and other fruit pies? Thanks!
Maya | Wholesome Yum
Hi Mark, With this one you need to pre-bake the crust first, otherwise it gets soggy from the filling. You can cover the edges to prevent burning if you need to bake again with the filling. Also, I have a diabetic-friendly low carb pecan pie coming in early November! 🙂
bess
Lady- you are amazing! keep fighting the good and F&*K the haters. I cannot believe someone would even dream of leaving a negative comment. It is so obvious of how much time and effort that you put in everything! thanks for the yummy recipes, sister. God speed.
love bess
Maya | Wholesome Yum
I am so happy you liked the pie crust, Bess! Thank you for stopping by!
Marcy J Grantor
Perfect crust for my butternut squash (low carb) pie. I added an egg, cinnamon, nutmeg and maple extract. YUMMMMMY! Thank you!
Maya | Wholesome Yum
I am so happy to hear that, Marcy! Thank you for stopping by!
Stefan
I made your recipe with almond meal and it came out perfectly. Today I used almond flour, but the dough just stayed dry and crumbly. It just wouldn’t turn into a dough. Is it because I used de-oiled flour?
Maya | Wholesome Yum
Hi Stefan, Yes, the de-oiled flour could definitely be it! Are you in the UK? I don’t think we have de-oiled flour here, but I’d expect it to work differently and be more dry. The almond flour I used is linked on the recipe card above.
Annette
What is ghee, and where do I get some?
Maya | Wholesome Yum
Hi Annette, Ghee is clarified butter, meaning the milk proteins have been removed. You can usually find it in the ethnic aisle at grocery stores, but I prefer to buy it here. You can also use butter or coconut oil instead in this recipe if you want to.
Rosemary Stearns
Can I use melted butter instead of ghee?
Maya | Wholesome Yum
Hi Rosemary, Yes, you can!
Anita
Can this be used for a baked pie like Apple? You don’t bake it first in that case correct??
Maya | Wholesome Yum
Hi Anita, Yes, you can, but you still need to bake it first. Otherwise it will be soggy. If you need to bake it again with the pie filling in it after, just cover the edges with foil to prevent burning.
Di Bennett
I love this crust and make it every week with the berry filling. I tried it last week and made Shepherds Pie with cauliflower mash. Simply yummy!
Maya | Wholesome Yum
I am so glad you liked the crust, Di!! Thanks for stopping by!
Alla Churchill
I’d love to try this recipe for a peach pie. Can this dough be used as traditional flour dough and not be prebaked as I would be making a double crust pie? Also, does this recipe make enough dough for a double crust pie?
Maya | Wholesome Yum
Hi Alla, You would definitely need to pre-bake the bottom crust, no matter what filling you are using. Otherwise, the crust will be soggy and absorb the filling. Using the crust for a top crust would be challenging because it’s not stretchy and doesn’t hold together well. You’d have to somehow press it on top, or maybe flip it very carefully from parchment paper. If you manage to get that to work, it’s fine not to prebake the crust that’s on top. Let me know if it works out for you!
Joyce Fuel
If I wanted to fill with a cold filling, how much additional time should I bake?
Maya | Wholesome Yum
Hi Joyce, No additional time necessary. Just bake as written and add filling only after cooling.
Bruce Kenyon
This crust was delicious. I am a newcomer to keto-cooking, so I was a bit cautious about making a “from scratch” crust (another victim of the ready-made rolled-up Pillsbury crust in a tube), but it was NOT hard, and my “pie testers” proclaimed it superior in all aspects.
For the rest of the dessert, I used a thin layer of sugar-free orange marmalade, spooned and spread over the crust while it was still hot. Layer #2 was a double batch of sugar-free lemon pudding, using half of the dairy (I used unflavored almond milk); two cups instead of four. This was spread over the marmalade, then followed by the final layer: a container of whipped topping, garnished with long strands of lemon zest. A brief refresh in the fridge, and then to the table. More raves, and one very happy cook!
Maya | Wholesome Yum
I am so happy to hear that, Bruce! Thanks for stopping by!
Catherine
We loved this crust. I used it for a creamy blueberry tart!
Maya | Wholesome Yum
That sounds delicious, Catherine!
Kali
Could you use coconut butter instead of ghee?
Maya | Wholesome Yum
Hi Kali, I haven’t tried that, but would recommend coconut oil over coconut butter.
Patty Fenn
It is wonderful! Easy and delicious!
Thanks for sharing it:)
Maya | Wholesome Yum
I am so happy you liked it, Patty!
Cadee
I was wondering if Ancient grains like amaranth are low enough carbs to use in baking?
Maya | Wholesome Yum
Hi Cadee, All grains are too high in carbs to be low carb, sorry. I do agree they are better than white flour, but we are completely grain-free. Ultimately it’s up to you what you choose to eat, though.
Maija Haavisto
I made this vegan with coconut oil, adding some cardamom and cinnamon. It was very crumbly after baking, so my bilberry pie seemed more like bilberry crumble, but it firmed up considerably and the next day it cut just fine. A friend commented that it’s much tastier than normal pie crust.
Maya | Wholesome Yum
I love to hear that, Maija!
Gloria
I want to bake a rhubarb pie. Do I have to pre- bake crust and I cannot prick holes or juice will run everywhere?
Maya | Wholesome Yum
Hi Gloria, Yes, always pre-bake this crust. If you’re baking again after adding filling, you can cover the edges with foil to prevent burning. The holes should be pretty small and tend to fill in when the crust cooks, so I don’t think you’d have juice everywhere unless your filling is very liquid.
Monica
Absolutely love this crust. I use this in all my pie recipes now. Thank you so much.
Maya | Wholesome Yum
I am so happy to hear that, Monica! Have a great day!
Susan
If I were to bake this, then put a filling in it and bake again for 30-40 minutes (providing I protect the edges) will it over bake the crust? I am tryng to convert an old recipe for blackberry cream pie and will need to bake the filling to set.
Maya | Wholesome Yum
Hi Susan, That will be fine as long as you cover the edges when baking the second time.
Adriana
My crust came out delicious, will definitely make again. Added an extra egg and more vanilla. Thank you!!
Maya | Wholesome Yum
Hi Adriana! I am so happy to hear that! Have a great day!
Kimberly S Arbuthnot
Today I used this recipe as a guide for a crust for a quiche. I omitted the sugar and vanilla and added lemon zest and fresh thyme and it was delicious. I pre-baked the crust and then added the egg mix and baked at a lower temperature. If I could figure out how to make the dough a bit stronger, this would make a very nice cracker. Any suggestions?
Thank you for your patience in trying new things! Kim
Maya | Wholesome Yum
Thank you for sharing, Kimberly! That sounds like a delicious way to use this crust. I have this recipe for almond flour crackers that you might like.
Ifeoma
You are just the best. All your recipes I have tried are simply fabulous. I need your help though. Do you have an alternative for ghee in the recipe?
Maya | Wholesome Yum
Thank you, Ifeoma! I appreciate the kind words. You can use butter or coconut oil instead of ghee if you’d like.
Ifeoma
Maya you are a genius. This site is an absolute blessing. I made them in individual pie cases, A+ for flavour unfortunately however I couldn’t get most of them out. I don’t know if I did something wrong. I replaced ghee with coconut oil, could that be it?
Maya | Wholesome Yum
Sorry you had issues getting them out! Letting them cool completely first can help!
Laura
What is paleontology flour
Maya | Wholesome Yum
Hi Laura! I think you are referring to a paleo flour? In this recipe I use almond flour. You can find it in most grocery stores or amazon. I hope that helps!
Nancy
Maya, That is my granddaughter’s name. I have a question about the solid form of coconut that you can use in the 5 ingredient almond crust. How do you measure the coconut oil when in solid form? I tried to measure 2 tablespoons in an actual measuring spoon, and it turned out way too greasy. I know there is a way to do it in water but I can’t remember. Anything less than 1/4 cup does not show up on the glass measuring cup that I would use.
Maya | Wholesome Yum
Hi Nancy, I use a measuring spoon to measure it solid, but make sure to level the top, don’t have it rounded, so that each tablespoon is actually only one tablespoon.
Phaedra Earhart
This pie crust is on point! I agree with the other person’s comment about using coconut oil instead of ghee. I use coconut oil for everything already and never heard of ghee until I looked it up. I used stevia for the sweetener. I have been looking for a pie crust that was just as good as store bought and I have found it! I will definitely be making this again!!!
Maya | Wholesome Yum
Thank you so much, Phaedra! Yes, coconut oil works great too. I like to give options. 🙂
Sharon
I have a question. How can Ghee be considered dairy-free when it is made from butter? I am anxious to try this recipe. I was curious as I have a daughter who is vegan and thought she might like this recipe.
I am just going to use butter and leave out the sweetener completely.
Maya | Wholesome Yum
Hi Sharon! This is a great question. Ghee is actually the oil from butter. It contains no lactose and no milk solids and therefore many people who are sensitive or even allergic to dairy can tolerate ghee. You can also use coconut oil if you’d like to make it vegan for your daughter. I hope this helps!
Gilmer Gal
I used Splenda and coconut oil in this crust. Trust me, mama! You will not miss the crust you grew up with!!
Maya | Wholesome Yum
I am so happy you liked it! Have a great day!
Phaedra Earhart
I did the same thing too and I agree it is so good!!!!
Cady
Is Swerve ok to use for the crust? Would it be the same measurements?
Maya | Wholesome Yum
Hi Cady, Yep, Swerve is fine! The measurement is close to the same, just a little less – use a scant measuring cup.
Donna carle
Do you need to use ghee in the crust?
Maya | Wholesome Yum
Hi Donna, You can use butter or coconut oil instead if you want to.
Ss
May be ok for a bottom crust but very crumbly for a top crust. 🙁
Maya | Wholesome Yum
Hi there, Yes, this one is designed for a bottom crust. I don’t think it works as well for a top crust unfortunately.
Renee
I made the savory crust this morning for a ham & leak tart. I used sharp cheddar, aged provolone and jarlsberg. It was fantastic!
Maya | Wholesome Yum
Wow, that sounds fantastic, Renee! Thanks for stopping by!
Alanna
I am making my one of my hubs fave dishes-quiche. Since he is Keto, he hasn’t had it in over a year. It’s going to be a pleasant surprise when he gets home this evening!
Maya | Wholesome Yum
I love to hear that, Alanna! I hope you both love the quiche! Thanks for stopping by!
Anu
This is a delicious, rich crust! I made a savoury version for a low carb quiche without the sweetener and vanilla and it turned out beautifully. Thank you so much! The recipe works perfectly, no changes required 🙂
Maya | Wholesome Yum
Hi Anu! Thank you so much. I am so glad you liked it!
Miranda
Has anyone tried making this crust with a flax egg?
Maya | Wholesome Yum
Hi Miranda, I haven’t, but let me know how it goes if you try.
Kayla Skjaret
Hello! Instead of melting the butter, I just cut it it into the flour mixture and added an extra egg and the crust turned out just perfect. Forgiving, moldable, and durable once baked. I made 12 individual pies to fill with French silk pie tomorrow.
Maya | Wholesome Yum
Thank you, Kayla! French silk pie sounds delicious!
Katrina
Can I use this crust recipe to make ‘pie in a jar’ small pies? Can I press it in and put the filling and then cook it all together? The ‘pie in a jar’ recipe calls for it to cook for 45 minutes, will that be ok for this crust too?
Thanks!
Maya | Wholesome Yum
Hi Katrina, This crust would work fine for pies in a jar or small pies, but it’s best baked separately before adding filling. Otherwise, it will be soggy.
Gina
I just made this crust and it was way too much left over crust. Hopefully, this freezes well because this will be a huge waste of almond flour. Also, the crust tasted a little too sweet by itself. Will try it with the pie filling I made soon.
Maya | Wholesome Yum
Hi Gina, Sorry that you found it to be too much crust. It was meant to be enough for a fluted rim going over the edge, but you’d need less without that part. It does freeze just fine!
Becky
I forgot the parchment paper for the shell for quiche. Shall I take out and repress?
Maya | Wholesome Yum
Hi Becky, There’s a chance it may still be okay without if you pan has a very good non-stick surface, but parchment paper works best. I would probably re-press.
Andi Fox
I saw this question has already been asked, but not answered yet: Can I make the crust using a mixer instead of the food processor? (Such a pain to get it out and all together.) I’m not sure if the mixer would cut everything up enough to get a good blending of ingredients.
Thanks!
Andi – low-carb/keto – not paleo but you have some great recipes and ideas!
Maya | Wholesome Yum
Hi Andi, Yes, a mixer should work fine!
Tara
I thought I was missing something in my recipe. Yours is more complete. I like to use these in the bottom of a spring form pan, then make a low carb cheesecake filling and get a nice tall NY style cheesecake! Thanks for sharing. 🙂
Maya | Wholesome Yum
Thank you, Tara! Love the idea of using it for a cheesecake!
Hazelnay
This was great made in a food processor. It would have been sturdy enough to roll out between parchment paper if someone wanted to do that. I used regular butter and Splenda granular. ¼ cup would be sufficient. It isn’t exactly the texture of regular pie crust but it is delicious in its own right. Thank you so much!
Maya | Wholesome Yum
Thank you!
Maroa
In your sweetener conversion, is the Pyure you noted the Pyure bakeable? It has a 1 to 1 ratio with sugar. I’m not sure which Pyure you noted.
Maya | Wholesome Yum
Hi Maroa, No. The Pyure in the conversion chart is Pyure All-Purpose Blend, which is a blend of erythritol and stevia. It’s about twice as sweet as sugar. I do not recommend Pyure Bakeable as it uses maltodextrin as a filler, which is actually sugar.
Natalie Ransford
I want to bake a pie the night before, How will the crust hold up serving next day?
Maya | Wholesome Yum
Hi Natalie, That should work just fine!
Renate
My name is Renate and I am trying to make a sweet potato pie with almond flour. I have found recipes for both the pie and the pie crust but the pie recipe calls for putting the filling in an unfinished pie crust and the pie crust recipe says to wait to fill the crust only when it is done. What do I do?
Maya | Wholesome Yum
Hi Renate, For this crust you’ll need to bake it first, otherwise it will get soggy from the filling. If your pie recipe says to make it in an unbaked crust, you can still use this crust (baked first), but cover the edges with foil so that they don’t burn.
Gabrielle
Could you use coconut flour for this recipe rather than the almond flour?
Maya | Wholesome Yum
Hi Gabrielle, coconut and almond flour aren’t 1:1 replacements, if you want to use coconut flour you’ll have to find a different recipe unfortunately.
Tom
I am wondering if I can use a stand mixer instead of a food processor? If so, which attachment?
Scarlet Rose
Use a dough attachment the wire whip will not be strong enough. The wires may get bent.
Diana
Have you tried it with your no egg version (extra ghee) and how did it come out?
Maya | Wholesome Yum
Hi Diana, Yes, I tried it. The crust is just a tiny bit more crumbly than the version with eggs, but still works great.
Nita
Could you use lard in making the crust?
Maya | Wholesome Yum
Hi Nita, You probably could, but I’ve never tried that.
Susan
Can you bake and freeze pie crust for later use?
Maya | Wholesome Yum
Hi Susan, I haven’t tried that yet but it should work. Just make sure to thaw the crust to room temperature before you use it.
Jennifer
Can you use olive oil instead of ghee?
Maya | Wholesome Yum
Hi Jennifer, I’d recommend coconut oil over olive oil.
Brandy Miller
Do you recommend the solid coconut oil or liquid, and do you use the same measurement?
Maya | Wholesome Yum
Hi Brandy, I’ve only tried it with solid coconut oil, butter, and ghee – measuring solid first, then melting. I’m sure liquid coconut oil would also work, I’m just not 100% sure about the measurement. Let me know how it goes if you try that!
Samantha
I made your pie crust in preparation for making your pumpkin pie recipe. I baked the pie crust before I realized I had forgotten to order powered Swerve for the pumpkin pie. So I put the pie crust in the freezer and now I’m ready to make the pie. Do I need to thaw the crust first? If so, how do you recommend thawing it? Since the crust was already baked before freezing would I be able to just add the filling and bake from frozen?
Maya | Wholesome Yum
Hi Samantha, I haven’t tried freezing it, but I think it’s better to thaw the crust for 15 minutes before adding the filling and baking. Since custards like pumpkin pie are sensitive to temperature changes, I think having the crust at room temp would work best. Let me know how it goes!
Emily
If I’m baking an apple pie, how do I bake the top crust? Do I bake the bottom crust, fill it, then put the uncooked top crust on and cook it again?
Maya | Wholesome Yum
Hi Emily, I haven’t tried this one with a top crust. That process you described is correct, but the only issue is this is a press-in crust, so the dough isn’t sturdy enough to create the typical apple pie lattice pattern. You may be able to carefully press it on top, but I haven’t experimented with that yet. Let me know how it goes if you do.
Nicky
It can be done if you patted down on either wax or parchment paper first and slide a cardboard underneath then gently slide the crust on top of the pie with a large spatula, that is the way I did it and it worked out perfectly. Thank you for the recipe!!
Maya | Wholesome Yum
Thank you, Nicky! I’ll have to try that!
Cheri
I tried to make apple pie with it and rolled the dough between two sheets of wax paper (just like I would my wheat flour recipes), but my apple pie recipe has the oven pre-heated to 500, then down to 425 when the pie goes in. Bake at that temp for 30 minutes, rotate the pie front to back and lower the temp to 320 for 25 minutes or so until filling is bubbling. Well, I found out that almond flour can’t take that kind of heat and burned the top crust, with the filling not cooking through. Any idea as to oven temp and cooking time?
Maya | Wholesome Yum
Hi Cheri, I haven’t tried it with a recipe requiring those types of temperature changes, but you can probably get around the burning issue by covering the edges with foil.
Paloma
Does it work if I make it with regular butter instead of ghee?
Maya | Wholesome Yum
Hi Paloma, Yes, it does!
Jen
Hi there, I don’t have any ghee. Can I use butter instead? If so, do I use the same amount? Melted? Thank you ☺️
Maya | Wholesome Yum
Hi Jen, Yes, you can use ghee. Use the same amount – measured solid, then melted.
Theresa
Could butter be used instead of ghee?
Maya | Wholesome Yum
Hi Theresa, Yes, you can! It will work the same way in this recipe.
Linda
Can I use this for pumpkin pie or or does it have to be cooked then filled with cooked filling?
Maya | Wholesome Yum
Hi Linda, Yes, you can use this crust for pumpkin pie! In fact, I did just that. 🙂 Click here for the recipe for pumpkin pie using this crust.
Megan
Is this enough dough for a top and bottom crust? I’m wanting to make an apple pie.
Maya | Wholesome Yum
Hi Megan, this would just be for the bottom crust. I would recommend doubling the recipe if you want both a top and bottom on your pie.
Annette Shifflett
But ghee is just clarified butter. So it is still dairy.
Maya | Wholesome Yum
Hi Annette, Ghee contains no lactose and no milk solids, so is generally safe for dairy free diets. But, like the post mentions, you can use coconut oil if you prefer.