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Get It NowThis almond flour pie crust has been one of my favorite almond flour recipes for years. It’s buttery and flaky, and works well in many kinds of low carb recipes — from sweet keto desserts and to savory meals. So, I was a little surprised myself when I realized I didn’t have it on the site yet, at least not on its own — and it was about time to change that. Introducing… my best low carb keto pie crust recipe!
I have used variations of this keto pie crust in several of my favorite recipes, including low carb cheesecake, lemon meringue pie, and Greek spinach pie. Even my keto shortbread cookies have a similar basis. 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 — until now.
The secret to the most authentic tasting almond flour crust? The best tasting ingredients! I exclusively use Wholesome Yum Almond Flour in this recipe, along with Besti Monk Fruit Allulose Blend when it needs to taste sweet. These two ingredients make a huge difference in creating the rich taste and texture you would expect from a crust made with white flour, all with no sugar or gluten whatsoever.
Why You’ll Love This Keto Pie Crust Recipe
- Sweet, buttery flavor
- Rich, flaky texture
- Just 5 main ingredients
- Done in 15 minutes
- 2g net carbs per serving
- Naturally low carb, keto, grain-free,and gluten-free
- Easy to adapt to sweet or savory pies!
Ingredients & Substitutions
This section explains how to choose the best ingredients for the best almond flour pie crust, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
There are several options for this keto 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 make it with what you have on hand!
Almond Flour
Super fine blanched almond flour is ideal, but it’s not an absolute must. Almond meal, which is more coarse, will work, but the texture will be more grainy. I recommend Wholesome Yum Super Fine Blanched Almond Flour, which has the finest consistency and will yield the best texture in your low carb pie crust.
SWAP: Can you use coconut flour?
If you need to avoid almond flour altogether, I do not recommend using coconut flour in this recipe — it will be extremely dry. Make coconut flour pie crust like this instead.
Sweetener
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.
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 alter the ratio between wet and dry ingredients too much.) Here are my top sweetener picks for keto pie crust:
- Besti Monk Fruit Allulose Blend – My top recommendation, because it measures just like sugar, has 0 calories and net carbs, and has no aftertaste. Most important, it helps lock in moisture (unlike other sweeteners), for a flaky keto crust that isn’t dry.
- Erythritol – I’ve used this one the longest, but it’s no longer my top pick. It’s more drying than Besti and can taste a little gritty. Because erythritol is less sweet than Besti, you’ll need to use 33% more to achieve the same sweetness.
- Allulose – Similar to Besti above, but without the monk fruit. The results will be similar, but you’ll have to use 33% more, just like erythritol.
For those that prefer a stricter paleo pie crust, coconut sugar is just fine instead.
TIP: Using something other than Besti?
See my keto sweeteners guide to help you find other alternatives to use, then use my sweetener conversion calculator to get exact amounts for the recipe.
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 2-3 tablespoons 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, 1/4 cup will be a good middle-ground amount (if using Besti), so that is what I put in the recipe.
Salt
Even for sweet crusts, salt helps balance out and bring out the sweetness, so don’t leave it out. I use sea salt for all my recipes, but any kind is fine to use.
For a savory gluten-free pie crust with almond flour, omit the sweetener and double the amount of salt, as noted on the recipe card below.
Fat
Fat is important for a keto diet, and also important in baking of any kind. The fat in this almond flour pie crust recipe adds flavor, prevents dryness, ensures the correct wet/dry ingredient ratio, enables browning, and helps in heat movement throughout the crust during baking.
You have 3 options here:
- Butter – If you’re not sensitive to dairy, almond flour pie crust with butter is the most accessible and delicious option. It’s what I use most often.
- Ghee – Provides a rich, buttery flavor, but is still fine for most people wanting to be dairy-free, since the lactose is removed.
- 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. If you want to keep that buttery flavor, try butter flavored coconut oil — it’s amazing and still dairy-free.
Egg
The egg provides structure, so that the crust doesn’t fall apart, and is also a component in the right wet/dry ratio.
For those that are allergic to eggs, you can replace the egg with one of these options:
- More Butter – To make this almond flour pie crust recipe without the egg, just increase the amount of butter (or fat of your choice) by 2 more tablespoons. The crust will be a little more crumbly, but it still tastes great.
- Flax Egg – I’ve heard of people using flax eggs as an egg substitute, but haven’t tried it in pie crust yet. Let me know if you do!
Vanilla Extract (Optional)
This is optional, but highly recommended for a sweet pie crust.
How To Make Almond Flour Pie Crust
This section shows how to make keto pie crust with almond flour, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix dry ingredients. Combine almond flour, Besti (if using), and sea salt in a large bowl.
- Add wet ingredients. Pour melted butter (mixed with vanilla, if using) and egg into the bowl, and stir until well combined. Dough will be crumbly.
TIP: Use a food processor for even faster prep.
It’s a little more cleanup, but makes it easier to incorporate the ingredients well. Plus, it’s less fuss: 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.
- Press. Transfer dough to a greased or lined pie pan and press in, fluting edges if desired. Poke holes in the surface to prevent bubbling.
- Bake. Cook until golden. Cool for at least 10-15 minutes before adding any fillings.
Almond Flour Pie Crust Add-Ins
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:
- Savory: 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.
- Sweet: Cinnamon can be a nice touch to add. Even something more unique, like maple extract, can taste amazing.
Storage Instructions
You can easily make almond flour pie crust ahead of time. 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 almond pie crust into a 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 do that 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. You can freeze a ball of dough, raw crust pressed into a pan, or pre-baked crust.
Whether or not you can freeze this keto pie crust with filling inside will depend on the specific filling, so I recommend referring to the specific recipe for storage instructions when filled. 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.
Pies To Make With Keto Pie Crust
Keto pie crusts can be used for sweet or savory pies! Try these:
Tools For Almond Flour Pie Crust
- Food Processor or Hand Mixer – Easier alternatives to mixing by hand.
- Non-Stick Pie 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.
- 9-inch Pie Pan – This almond flour pie crust recipe is based on this pie dish. If yours is a different size or material, you might need to adjust the amount of dough and/or oven time.
Almond Flour Pie Crust Recipe
Keto Almond Flour Pie Crust (5 Ingredients!)
The best low carb keto pie crust recipe! Almond flour pie crust is buttery and flaky, with 5 minutes prep, 5 ingredients, and 2g net carbs.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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In a large bowl, mix together the almond flour, Besti (if using), and sea salt.
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Stir in the melted butter and egg, until well combined. (If using vanilla, stir that into the melted butter 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.)
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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.
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Bake for 6-12 minutes, until the edges are slightly golden — the time can vary depending on your pan, your oven, and the sweetener you use (or don't use).
Add fillings only after pre-baking. If your fillings will require baking again, you'll want to parbake the crust for the shorter end of the time spectrum, around 6-8 minutes, and use a pie shield or foil to cover the edges when baking again with filling.
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Recipe Notes
Serving size: 1 slice, or 1/12 of entire recipe
Sweetener note: The amount of sweetener that is best will vary based on the filling. Use 1/4 cup for a sweet crust, 3 tablespoons for a very lightly sweet crust (if your filling is super sweet), up to 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.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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521 Comments
Alla Churchill
0I’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
0Hi 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
0If I wanted to fill with a cold filling, how much additional time should I bake?
Maya | Wholesome Yum
0Hi Joyce, No additional time necessary. Just bake as written and add filling only after cooling.
Bruce Kenyon
0This crust was delicious. I am a newcomer to keto-cooking, so I was a bit cautious about making a “from scratch” crust (another ready-made rolled-up Pillsbury crust in a tube person), 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
0I am so happy to hear that, Bruce! Thanks for stopping by!
Catherine
0We loved this crust. I used it for a creamy blueberry tart!
Maya | Wholesome Yum
0That sounds delicious, Catherine!
Kali
0Could you use coconut butter instead of ghee?
Maya | Wholesome Yum
0Hi Kali, I haven’t tried that, but would recommend coconut oil over coconut butter.
Patty Fenn
0It is wonderful! Easy and delicious!
Thanks for sharing it:)
Maya | Wholesome Yum
0I am so happy you liked it, Patty!
Cadee
0I was wondering if Ancient grains like amaranth are low enough carbs to use in baking?
Maya | Wholesome Yum
0Hi 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
0I 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
0I love to hear that, Maija!
Gloria
0I 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
0Hi 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
0Absolutely love this crust. I use this in all my pie recipes now. Thank you so much.
Maya | Wholesome Yum
0I am so happy to hear that, Monica! Have a great day!
Susan
0If 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
0Hi Susan, That will be fine as long as you cover the edges when baking the second time.
Adriana
0My crust came out delicious, will definitely make again. Added an extra egg and more vanilla. Thank you!!
Maya | Wholesome Yum
0Hi Adriana! I am so happy to hear that! Have a great day!
Kimberly S Arbuthnot
0Today 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
0Thank 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
0You 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
0Thank you, Ifeoma! I appreciate the kind words. You can use butter or coconut oil instead of ghee if you’d like.
Ifeoma
0Maya 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
0Sorry you had issues getting them out! Letting them cool completely first can help!
Laura
0What is paleontology flour
Maya | Wholesome Yum
0Hi 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
0Maya, 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
0Hi 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
0This 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
0Thank you so much, Phaedra! Yes, coconut oil works great too. I like to give options. 🙂
Sharon
0I 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
0Hi 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
0I used Splenda and coconut oil in this crust. Trust me, mama! You will not miss the crust you grew up with!!
Maya | Wholesome Yum
0I am so happy you liked it! Have a great day!
Phaedra Earhart
0I did the same thing too and I agree it is so good!!!!
Cady
0Is Swerve ok to use for the crust? Would it be the same measurements?
Maya | Wholesome Yum
0Hi Cady, Yep, Swerve is fine! The measurement is close to the same, just a little less – use a scant measuring cup.
Donna carle
0Do you need to use ghee in the crust?
Maya | Wholesome Yum
0Hi Donna, You can use butter or coconut oil instead if you want to.
Ss
0May be ok for a bottom crust but very crumbly for a top crust. 🙁
Maya | Wholesome Yum
0Hi there, Yes, this one is designed for a bottom crust. I don’t think it works as well for a top crust unfortunately.
Renee
0I 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
0Wow, that sounds fantastic, Renee! Thanks for stopping by!
Alanna
0I 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
0I love to hear that, Alanna! I hope you both love the quiche! Thanks for stopping by!
Anu
0This 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
0Hi Anu! Thank you so much. I am so glad you liked it!
Miranda
0Has anyone tried making this crust with a flax egg?
Maya | Wholesome Yum
0Hi Miranda, I haven’t, but let me know how it goes if you try.
Kayla Skjaret
0Hello! 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
0Thank you, Kayla! French silk pie sounds delicious!
Katrina
0Can 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
0Hi 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
0I 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
0Hi 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
0I forgot the parchment paper for the shell for quiche. Shall I take out and repress?
Maya | Wholesome Yum
0Hi 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
0I 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
0Hi Andi, Yes, a mixer should work fine!
Tara
0I 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
0Thank you, Tara! Love the idea of using it for a cheesecake!
Hazelnay
0This 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
0Thank you!
Maroa
0In 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
0Hi 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
0I want to bake a pie the night before, How will the crust hold up serving next day?
Maya | Wholesome Yum
0Hi Natalie, That should work just fine!
Renate
0My 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
0Hi 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
0Could you use coconut flour for this recipe rather than the almond flour?
Maya | Wholesome Yum
0Hi 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
0I am wondering if I can use a stand mixer instead of a food processor? If so, which attachment?
Scarlet Rose
0Use a dough attachment the wire whip will not be strong enough. The wires may get bent.
Diana
0Have you tried it with your no egg version (extra ghee) and how did it come out?
Maya | Wholesome Yum
0Hi Diana, Yes, I tried it. The crust is just a tiny bit more crumbly than the version with eggs, but still works great.
Nita
0Could you use lard in making the crust?
Maya | Wholesome Yum
0Hi Nita, You probably could, but I’ve never tried that.
Susan
0Can you bake and freeze pie crust for later use?
Maya | Wholesome Yum
0Hi 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
0Can you use olive oil instead of ghee?
Maya | Wholesome Yum
0Hi Jennifer, I’d recommend coconut oil over olive oil.
Brandy Miller
0Do you recommend the solid coconut oil or liquid, and do you use the same measurement?
Maya | Wholesome Yum
0Hi 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
0I 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
0Hi 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
0If 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
0Hi 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
0It 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
0Thank you, Nicky! I’ll have to try that!
Cheri
0I 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
0Hi 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
0Does it work if I make it with regular butter instead of ghee?
Maya | Wholesome Yum
0Hi Paloma, Yes, it does!
Jen
0Hi 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
0Hi Jen, Yes, you can use ghee. Use the same amount – measured solid, then melted.
Theresa
0Could butter be used instead of ghee?
Maya | Wholesome Yum
0Hi Theresa, Yes, you can! It will work the same way in this recipe.
Linda
0Can I use this for pumpkin pie or or does it have to be cooked then filled with cooked filling?
Maya | Wholesome Yum
0Hi Linda, Yes, you can use this crust for pumpkin pie! In fact, I did just that. 🙂 Tap here for the recipe for pumpkin pie using this crust.
Megan
0Is this enough dough for a top and bottom crust? I’m wanting to make an apple pie.
Maya | Wholesome Yum
0Hi 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
0But ghee is just clarified butter. So it is still dairy.
Maya | Wholesome Yum
0Hi 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.