Free Printable: Low Carb & Keto Food List
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.
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.
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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
538 Comments
Kim Ganong
0I wanted to make meat pies (husband requested) with leftover pulled pork. I have an awesome 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
0Hi! Could this crust be doubled to make a top crust?
Wholesome Yum M
0Hi Jennie, Yes, that will work fine.
Robert
0Hello…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
0Hi 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
0Wow
Shelby Miller
0I 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
0I had extra crust can it be used for topping of a berry pie?
Wholesome Yum M
0Hi Kelly, I think that would work well! Please let us know how it turns out.
Jodi
0I’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
0I 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
0Hi Patti, The pie crust is fairly neutral in flavor. It should taste lightly of sweet almond from the almond flour and erythritol.
Janice
0I cannot have xylitol because of our dogs and cat. Do your recipes work as well with erythritol?
Wholesome Yum M
0Hi 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
0Wow! 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
0have you tried freezing an uncooked pie in this crust?
Wholesome Yum M
0Hi 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
0Thank you so much for your rep
Cheryl Carnevale
0What 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
0Hi 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
0Are 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
0Hi 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
0Can 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
0Hi 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
0Too salty! Could not eat this crust, had to throw it out. Would be good with less salt.
Maya | Wholesome Yum
0Hi 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
0I’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
0Hi Gene, Bake at 350 degrees as listed in the instructions.
Gonzalo
0Worked out great and made a nice crust. Filling was low carb mixture of heart of palm and artichoke hearts.
Susie Wittenauer
0Hi, 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
0Hi 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
0Hi,
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
0Hi 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
0Hi! 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
0Hi 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
0That video is so misleading. My crust is super thin. Really annoys me when recipes do this.
Maya | Wholesome Yum
0Hi Elaine, My videos always show the exact recipe without modifications. Is your pan bigger than 9 inches like the recipe calls for?
Kimberly W
0I 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
0I 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
0I 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
0Uh, 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
0Hi 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
0mine did not look as pretty as yours 🙁
Wholesome Yum M
0Hi Phyllis, I’ll bet it was just as delicious! I hope you loved it.
Martha
0How much butter is supposed to be used as substitute for the ghee? I’m in the middle of making it and looks very greasy
Wholesome Yum M
0Hi Martha, Please use the same amount as written for the ghee.
Dori Itenberg
0I’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
0Hi Dori, You can use butter in place of ghee in the same amounts. Enjoy!
Traci
0Hi 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
0Hi 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
0I 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
0Hi 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.
0I 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
0Hi Mike, Yes, these can be made ahead of time and stored in the refrigerator.
Ashlee Shaw
0Can 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
0Hi Ashlee, Yes, you can use aluminum foil instead of pie shields.
Britt
0I 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
0I’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
0Hi 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
0Have you ever added cocoa powder? I’d like to use this for a chocolate orange cheesecake.
Wholesome Yum M
0Hi 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
0Can the crusts be made in advance and frozen?
Wholesome Yum M
0Hi 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
0Okay, 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
0Hi Scott, Yes, you pre-bake the crust. How long to bake afterward depends on what filling you are adding.
Susan S
0My 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
0Hi 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
0I 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
0I am using this crust for a pecan pie. Do I need to pre-cook the crust?
Wholesome Yum M
0Hi Melanie, Yes, you need to pre-bake the crust before adding any filling to it.
Jessica
0I 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
0Can the crust be saved few days baked or unbaked, for lemon meringue?
Wholesome Yum M
0Hi Joanne, As long as it is properly stored in the fridge, then yes that will work fine.
Roz
0I 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
0Hi 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
0I 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
0Hi 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
0Hi, 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
0Hi Beth, Thank you for your notes. To keep this crust truly dairy-free, please use coconut oil.
Wholesome Yum A
0This 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
0Delicious! I’ve made this crust half a dozen times now for peanut butter pie. Thanks!
Fara
0Hi, 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
0Thank 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
0Hello! 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
0Hi Erin, I would gently melt it first.
Kim Tait
0Made 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
0So 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
0Hi 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
0I 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.