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Free Printable: Low Carb & Keto Food List
Get It NowI Use This Almond Flour Pie Crust Recipe For Every Pie
This 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. I’ve had it here on Wholesome Yum since 2017, but it was actually one of the first healthy baked goods I ever made, long before that. Here’s why I use it for practically every pie I make:
- Buttery, rich, and flaky – I love the texture of this almond flour crust. No, it doesn’t taste quite the same as a white flour version, but it reminds me of a shortbread cookie. You’re going to love it!
- Quick and easy – You need just 5 simple ingredients, plus salt. And it only takes about 15 minutes.
- Healthy and keto friendly – This crust is low carb (just 2g net carbs per serving), grain-free, and gluten-free, with a dairy-free option. It’s also just a healthier choice with clean ingredients and no refined sugar.
- Make it sweet or savory – I’ve used variations of this keto pie crust in so many recipes, from sweet lemon meringue pie and pumpkin pie to savory chicken pot pie and spinach pie. You can use it for any kind of pie! Even my low carb cheesecake has a similar base.
- Option for a top crust – This is often a challenge for almond flour pie crust, but I’ve got top crust instructions below by just adding an extra ingredient.
If you’re looking for a keto pie crust or just want a healthier alternative for your baking, this is it. Make it with me and just add your favorite filling!
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour pie crust recipe, what each one does, and substitution options. For measurements, see the recipe card.
Almond Flour:
I recommend Wholesome Yum Super Fine Blanched Almond Flour, which has the finest consistency and will give you the best texture. You can make this pie crust with almond meal, but the texture will be more grainy since it’s more coarse.
I do not recommend using coconut flour in this recipe — it will be extremely dry. Make my coconut flour pie crust instead.
Sweetener:
You only need this for a sweet almond flour pie crust — omit for savory. My keto sweeteners guide covers the differences between alternatives, but here’s a summary of what you can and can’t use for this recipe:
- 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 importantly, it helps lock in moisture (unlike other sweeteners), for a flaky keto crust that isn’t dry.
- Erythritol – I used to make this almond flour crust with it, but no longer recommend it. It’s more drying than Besti and can taste a little gritty and minty. Because erythritol is less sweet than Besti, you’ll need more to achieve the same sweetness.
- Allulose – Similar to Besti above, but less sweet. You have to use more, just like erythritol.
- Coconut Sugar – A paleo option. It’s not keto friendly, but works if it fits your lifestyle.
- Liquid Sweeteners – Avoid these, they make the crust too runny. I’m working on a different recipe for these.
Use my sweetener conversion calculator if you use something other than Besti.
Even for sweet recipes, I’ve varied the amount of sweetener in this keto pie 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.
- If it’s more tart, you may want to use as much as 1/2 cup of sweetener.
- Most often, 1/4 cup of Besti is a good amount, so that’s what I put in the recipe.
Other Ingredients:
- Fat – Fat adds flavor, prevents dryness, ensures the correct wet/dry ingredient ratio, and gives you that golden edge. I use unsalted grass-fed butter most often and it’s delicious! If you need an alternative, you can use ghee (dairy-sensitive) or coconut oil (dairy-free, but imparts a mild coconut flavor). If you want to keep that buttery flavor, I love butter flavored coconut oil.
- Egg – Provides structure and gets you the right wet/dry ratio. If you need a substitute, the easiest is to increase the amount of butter (or other fat) in my almond flour pie crust recipe by 2 more tablespoons. It will be a little more crumbly, but still tastes great. You can also use a flax egg, my go-to egg substitute when I’m recipe testing for my dairy-free readers.
- Salt – Salt brings out the sweetness, so don’t leave it out. For a savory almond flour crust, omit the sweetener and double the amount of salt. I use sea salt for all my recipes, but any kind is fine.
- Vanilla Extract (optional) – I highly recommend it for a sweet crust. I like this brand.
How To Make Almond Flour Pie Crust
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below.
- Mix the dry ingredients. In a large bowl, combine almond flour, Besti (if using), and sea salt.
- Add the wet ingredients. Pour in the melted butter (mixed with vanilla, if using) and egg. Stir until well combined. Your almond flour pie dough will be crumbly, which is normal.
- Press into a pie pan. Transfer the dough to a greased or lined pie pan and press in, fluting the edges if you like. Poke holes in the surface with a fork to prevent bubbling.
- Bake until golden. Let your almost flour pie crust cool for at least 10-15 minutes before adding filling.
My Recipe Tips
- 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. I have this food processor and love it. You can also use a hand mixer, but keep the speed low because the dough tends to go flying.
- Make sure your dough is mixed well. Mix the dry ingredients well to start (if doing it by hand, I like to use a whisk to break up any lumps). Then, mix very well again after adding the wet ingredients.
- The dough consistency can vary a bit. It depends on how you measure, and whether you include the sweetener (for a sweet almond flour pie crust) or not. This recipe is pretty forgiving, so as long as you can press the dough together between your fingers without crumbling apart, you’re good. You can add a little extra melted butter if it seems super dry.
- This almond flour pie crust recipe is for a shallow 9-inch pie pan. I use and love this glass pan. If yours is a different size or material, you might need to adjust the amount of dough and/or oven time.
- Do you still have to pre-bake if your filling is baked? Yes! The crust will get soggy if you don’t. But see my other tips below to avoid burning.
- If your pie filling needs baking, cover the crust edges. Since we blind bake this crust (that means bake it before filling), it will get too dark when you bake your pie if your edges aren’t covered. I usually just cover the edges with foil, but you can also use a non-stick pie shield or a silicone shield.
- Be careful not to over-bake. If the edges get dark golden when you blind bake, they will burn by the time your baked pie is done, even when covered. I aim for just the slightest hint of golden during the blind bake step if I’ll be baking it again, but let it get darker if I’ll be adding a filling that doesn’t need baking.
- Let the crust cool a bit before adding fillings. This helps it set, so that it doesn’t get soggy. It doesn’t have to be completely cool, but do wait at least 10-15 minutes.
- Want extra flavor? This almond flour pie crust is a neutral base that works with just about any filling. You can mix some garlic powder or Italian seasoning with the dry ingredients for a savory crust, or cinnamon (with the dry ingredients) or maple extract (with the wet ingredients) for a sweet crust.
Almond Flour Pie Crust (Keto, 5 Ingredients)
My almond flour pie crust is buttery and flaky, with 5 minutes prep, 5 ingredients, and 2g net carbs. It's a gluten-free, keto pie crust, too.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of entire recipe
- Almond flour note: You can make this pie crust using almond meal, but the texture will be more grainy since it’s more coarse. I recommend Wholesome Yum Super Fine Blanched Almond Flour, which has the finest consistency and will give you the best texture.
- Sweetener note: The amount of sweetener that is best will vary based on the filling. Use 1/4 cup for a sweet crust, 2-3 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.
- Recipe tips: See my tips here! I’ve got a time-saving shortcut, notes on dough consistency and pie pan size, how to ensure your almond flour crust is not too dark or soggy, and add-ins for extra flavor.
- Making a top crust: This almond flour pie crust recipe won’t work for a top crust as written, but you can modify it by adding gelatin powder and water to make it sturdy enough for a top crust. See my top crust instructions.
- Make ahead: You can wrap the dough in plastic, press it into the pan, or pre-bake it ahead. With any of these options, store in the fridge covered in plastic for up to 5 days or freeze for up to 6 months. See more details in the make ahead section above.
- Pie fillings: Try my sweet keto pecan pie, sugar-free pumpkin pie, keto apple pie, keto key lime pie, keto lemon meringue pie, or keto coconut cream pie. You can also make savory chicken pot pie, spinach pie, or keto quiche.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Almond Flour Pie Crust
How To Make A Top Crust
I get this question a lot, and it’s important to know that you can’t use this almond flour pie dough for a top crust as written. But you can modify it to make a top crust! Here’s how:
- Multiply the crust ingredient amounts by 1.5. I can do this for you if you just update the number of servings on the recipe card above from 12 to 18! Or you can just see the amounts in my keto apple pie recipe.
- Add 1 tablespoon of unflavored gelatin powder + 2 tablespoons of water. Mix well. This doesn’t work well mixing by hand (you may end up with lumps of gelatin), so I recommend using either a food processor or hand mixer.
- Blind bake the bottom crust. Press half of the dough into the bottom and sides of the pie dish. (Leave thinner sides than you would if you were fluting an almond flour pie crust without the top.) Bake for 6-8 minutes, until set but not really golden.
- Add the filling and top crust. Fill your pie shell with your favorite filling. Roll out the remaining dough between sheets of parchment paper, flip over onto your pie, then peel off the paper. Seal the edges and cut slits on top to vent.
- Bake your pie. The baking time will depend on your filling, but I usually recommend an oven temperature of 350 degrees F.
Alternatively, check out my gluten-free pie crust, which is also almond flour based but more sturdy for a top crust.
Pie Filling Options
This almond flour pie crust works for all kinds of pies! Here are some of my recipes you can use it with:
- Sweet – I use this keto pie crust for sweet pies most often. It’s the base for my keto pecan pie, sugar-free pumpkin pie, and keto apple pie for Thanksgiving and throughout the fall. You can also use it for my healthy apple pie (as long as you don’t mind not having a lattice top) or pear tart (which is already open faced). In the spring and summer, I love it for keto key lime pie, keto lemon meringue pie, and keto coconut cream pie.
- Savory – Try the savory version with my chicken pot pie, spinach pie, or keto quiche.
Do you have other pie fillings you like? Let me know in the comments below how you use this almond flour crust!
Make Ahead Options
You can easily make this almond flour pie crust in advance. There are several different ways:
- Just make the dough: Wrap it in plastic and store in a ball in the fridge for up to 5 days.
- Press into the pan: Instead of wrapping the ball of dough, you can press it into the pan and cover that in plastic.
- Pre-bake the crust: My go-to option, since this almond flour pie crust is best pre-baked anyway. Cover and store in the fridge. It’s also fine on the counter for a day or so after baking.
- Freeze: You can freeze a ball of dough, raw crust pressed into a pan, or pre-baked crust. It will keep in the freezer for up to 6 months. Whether or not you can freeze this keto pie crust with filling inside will depend on the specific filling. Like any crust, it can get soggy upon thawing with certain fillings. You can thaw on the counter or in the fridge overnight.
630 Comments
Maria
0Made 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
0Hi 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
0Would this work with flax seed meal?
Maya | Wholesome Yum
0Hi 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
0Thank 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
0I 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
0Sorry, 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
0Mine 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.
0I 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
0I 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
0Sorry, 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
0I 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
0I’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
0Hi 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.
Wholesome Yum A
0Thank you for sharing this easy and eat tasting crust. You’ve made my holiday cooking easier and healthier for my family!
Sonia
0Hi! Just wondering does it HAVE TO be BLANCHED almound flour Because I bought just regular almound flour?
Maya | Wholesome Yum
0Hi 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
0Hi! How far in advance could I make this crust? And how would I store it? Thank you!!
Maya | Wholesome Yum
0Hi 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
0Is the pie crust that is pre-baked done? I want to put apples in to cook.
Maya | Wholesome Yum
0Hi 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
0To 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
0Hi 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
0Do you have a dairy free substitute for the ghee?
Maya | Wholesome Yum
0Hi 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
0Hi! 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
0Hi Lisa, Yes, you can definitely make it a few days ahead.
Amy
0This 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
0Hi Amy, You might like this coconut flour pie crust instead, if coconuts are not an issue.
Maria Torr
0Hello. 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
0Hi 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
0I 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
0Hi 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
0I 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
0I am so happy you liked it, Janice! Thank you!
Doreen Dornbos
0Why 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?
Lisa
0I make my own ghee from butter. 🙂
Maya | Wholesome Yum
0Yes, you can definitely substitute butter for the ghee, Doreen. Have a great day!
Betty Paige
0I Add 2 teaspoons of aluminum free baking powder to crust mix , it turns out so much better like real pie crust
Maya | Wholesome Yum
0I am happy you liked it, Betty! Thank you!
Sarah Brown
0This 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
0Thank you, Sarah! I haven’t tried that, but you probably could.
Amy Downing
0Hi! 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
0Hi 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 tap the metric button right above the ingredients list.
Heather
0So 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
0Hi 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
0Thanks 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
0Hi. I am making a keto banana cream pie and the recipe calls for 1/2 cup of almond milk. Can I sub whole milk?
Christine
0Use heavy whipping cream.
Lexi
0Hi 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.
Maya | Wholesome Yum
0Hi 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.
Daria
0Can I freeze it and use it next week?
Maya | Wholesome Yum
0Hi Daria, Yes, you definitely can! You can freeze either before or after baking – both ways will work.
Mark
0I’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
0Hi 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
0Lady- 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
0I am so happy you liked the pie crust, Bess! Thank you for stopping by!
Marcy J Grantor
0Perfect crust for my butternut squash (low carb) pie. I added an egg, cinnamon, nutmeg and maple extract. YUMMMMMY! Thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Marcy! Thank you for stopping by!
Stefan
0I 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
0Hi 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
0What is ghee, and where do I get some?
Maya | Wholesome Yum
0Hi 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
0Can I use melted butter instead of ghee?
Maya | Wholesome Yum
0Hi Rosemary, Yes, you can!
Anita
0Can this be used for a baked pie like Apple? You don’t bake it first in that case correct??
Maya | Wholesome Yum
0Hi 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
0I 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
0I am so glad you liked the crust, Di!! Thanks for stopping by!
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!
Sandy
0I don’t know what I did wrong. This turned into an oily (buttery) mess that would not hold together. I wound up trashing it. Sigh.
Maya | Wholesome Yum
0Sorry to hear that happened, Sandy. Did you watch the video? I also have step by step process pictures above. The dough shouldn’t be oily, more like crumbly. It doesn’t work well for a top crust without modifications (which I have in the post if you need them), but should be no problem pressing into a pie pan for a bottom crust. Happy to help more if you can provide more details on what happened.
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!