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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?
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.
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
Gretchen H.
0I’ve used this recipe repeatedly to make quiche. Today is my first time using it for pie–pumpkin pie for Thanksgiving!! I’ll be using that recipe too. Thank you!!
Tina Robillard
0Where did the video go?
Wholesome Yum M
0Hi Tina, The video is still located in the recipe card. Please make sure you don’t have any blockers installed or are viewing the website in ‘Reader Mode.’ This can be verified in your browser settings.
Julie
0I would like to use this for Thanksgiving. Can lard be used instead of oil?
Wholesome Yum M
0Hi Julie, I have not personally tested this recipe with lard, but I believe it should work.
Shawn Vines
0Hi, I made the pie crust with earth butter. I sifted the dry ingredients just because it seems to make my keto recipes work better. The pie crust smells great and tasted pretty good. However, it was very hard. Like almost too hard to cut. In looking at other keto pie crust recipes they seemed to contain more butter or fat in the crust. Would increasing the amount of butter make the crust “softer”? If you have seen this before, do you have any suggestions, other than it being hard to cut it was fine? Thank you very much for your recipes.
Wholesome Yum M
0Hi Shawn, I would guess that the vegan butter likely affected the recipe. My recommendation is to use coconut oil if you are needing to avoid butter or ghee.
Garret Foreman
0I had to drink like 3 glasses of water to compensate for the amount of salt, I’ll never use this recipe again. I’d rather stick to the old school version than do that again
Wholesome Yum M
0Hi Garret, I am sorry this didn’t suit your tastes. The recipe doesn’t call for much salt, so I’m not sure how it ended up to be so salty for you. Are you sure you didn’t confuse teaspoons with tablespoons?
Lin H
0Or maybe didn’t see that it was 1/4, not 4? Just so made this and it is perfect!
Jennifer
0This recipe is for a pre-baked crust, and I would like to use it for a pumpkin pie which of course bakes for almost an hour or more. Do you have any suggestions. I know I would need to cover the edges of the crust so they would burn.
Thank you.
Wholesome Yum M
0Hi Jennifer, Yes, this crust needs to be par-baked. To prevent the edges from burning, cover the crust with aluminum foil before putting back in the oven with the pie filling. If you would like to use my pumpkin pie recipe (which uses the crust) you can check it out here: Keto Pumpkin Pie.
Rebecca
0I love your recipes, but I struggle reading your blog and seeing your recipes because your advertisements/pop-ups cover up most of your page…sigh. I realize they off set cost or provide an income, but the reader needs the option to be able to “X” out of them or close them off the page. I’ve been on other websites where this option works and it is So Much easier to read the blog and see the recipe. Thank you for listening.
Maya | Wholesome Yum
0Hi Rebecca, I’m glad you like the recipes. You’re right that the ads help support the free content, but any sticky ads do have a close button. Also, I do have an ad-free site option here for those interested.
Jennifer Baker
0I want to make a pumpkin pie with this pie dough. Should I bake the crust first? Normally you don’t bake the crust when making a pumpkin pie…
Thank you!
Wholesome Yum M
0Hi Jennifer, Yes you will need to par-bake the pie crust before adding your pumpkin pie filling. Enjoy!
Linda M Blechinger
0Oh my goodness this smells so good I just want to eat it whole!
Jay
0Do you have to use Ghee? Can i just use regular butter?
Kenny
0Wondering if anyone has used this for a Chicago Style deep dish pizza? What if 2 cups of mozzarella was part of the mix, I wonder if this would create a good flakey pizza pie crust.
Wholesome Yum M
0Hi Kenny, You may be interested in this recipe for Fathead Deep Dish Pizza.
Wholesome Yum M
0Hi Jay, Yes, regular butter will work too.
Denise
0Hi can I use a powdered sweetener or does it have to be granular?
Wholesome Yum M
0Hi Denise, Powdered sweetener will work fine in this recipe, but the texture is a bit different.
Kate
0I’ll probably go back and read the entire post, but your “nutshell” comment at the beginning when your talking about what kind of nut flour to use to make a pie shell has me rolling. Wait, that wasn’t actually a joke? Oh, awkward… Erm… I mean… Great recipe! Keep up the great work…. I’m gonna go now…
Bryna
0This crust is great! It not only tasted great, but it was sturdy. I was able to easily cut my quiche into pieces and I was so happy that the slices stayed perfectly neat with no crust crumbling. Will definitely use this recipe when I need a sweet recipe too. I followed the recipe for a savory crust. The only thing I did differently was to blind bake the crust for 10 minutes after lining it with parchment paper and filling it with dried beans. I then removed the beans and parchment liner and brushed the bottom with some egg white and baked it another 2 minutes. This egg wash keeps the crust from getting soggy, which I felt was needed with the very wet quiche filling. Probably would not be necessary with fruit fillings. Thank you for your hard work and wonderful recipes!
Di
0This was really helpful — I used the recipe but used a combination of different flours (gluten-free, coconut and whole wheat and it came out great!! I sprayed the ceramic pie pans liberally with coconut oil spray – sliced like a dream. Thanks so much.
Susan
0Everything went well until I tried to cut into the pie. The crust was stuck to the pie pan. It looked like the crust in the video and was easy to press into the pie pan and I pricked it with a fork, baked it for 10 minutes, then put an apple pie filling in it and baked again. Since apples generally take more heat to soften, etc., I put the temperature at 400 – the temperature I usually bake pies at. It wasn’t burned but would this have caused the crust to stick to the pan?
Wholesome Yum M
0Hi Susan, Did you grease or line the pie plate with parchment paper? Also, I have not tested baking this recipe at a higher temperature, which may have contributed to the sticking issue.
Lululicious
0Hi, I tried this recipe and it is great. I would say it would be good to EMPHASIZE “prepared” pie tin or tart tin and what does that mean. This crust is absolutely STUCK. The EGG is what does it. I should have known. Dang! Next time, heavy on the pan prep: grease and maybe even dust with whatever flour or meal I am using. I can eat butter, so I would use butter to grease the pan.
Wholesome Yum M
0Hi Lululicious, I’m sorry your pie stuck to the pan. The pan needs to either be lined with parchment paper or greased really well.
lizzie
0Oof, not a fan of ethyritol (or monkfruit because its cut with ethyritol) because sugar alcohols are not much better. But I tried the recipe and not bad without sweeteners!
Maria
0Can this crust be rolled so that I can make a top crust? I am assuming that won’t be pre-cooked?
Wholesome Yum M
0Hi Maria, If you would like to make a pie with a bottom and top crust, I recommend using this recipe from the Keto Apple Pie for the crust, as it’s a bit more sturdy to use.
Ms CJ Janzen
0Well, I tried this…but I wanted not a whole pie, but mushed them into muffin tins.
Things I learned …
1) you don’t need as much coconut oil (I didn’t have ghee) as the recipe suggests
2) I should consider using muffin papers next time. Even though I greased my cups, it wasn’t enough to get them not to get quite stuck on the sides.
3) turning them over once they were cooked only dumped the contents out and didn’t help me get the whole units out…lol…doh!
4) I have to say I was a little frustrated with this site…I came to see a quick and easy recipe…as this is my first visit here, I felt it took AGES to get to the part I really wanted and needed. The ingredients and the Instructions. I wish that info was much closer than the top and not so swamped by so many ads….just a suggestion.
Thank you for helping me learn a new skill
Ms CJ
Emily
0How much coconut oil did you use? I would prefer to use that instead of ghee.
Wholesome Yum M
0Hi Ms. CJ, Muffin liners will definitely help you with removal next time. Also, you can use mini tart pans with the bottoms that lift out of the pan when fully baked.
Thanks for your feedback on the website. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Karen
0I just made this, and followed the exact instructions. The edges are brown, but the middle is soft and doesn’t seem to be done. Any advice on why this might have happened? Wondering if it will firm up as it cools? Any feedback would be appreciated. Thanks.
Wholesome Yum M
0Hi Karen, It doesn’t sound like the center is done. Try covering the edges with aluminum foil and let the center continue to bake for a few more minutes.
Leslie
0This tasted great! I used it for a quiche and will try the sweet version soon. Thanks!
Caroline Russell
0Love this recipe – I use the savory version for quiches and pizzas!
Madeline
0Can you replace the ghee with coconut oil or melted butter? I am thinking of making pop tarts with this crust, will it work?
Wholesome Yum M
0Hi Madeline, Yes, you can use coconut oil or melted butter for this recipe. I don’t believe it is the best choice for pop tarts, though. Fathead dough (like this recipe) would probably be a better choice for pop tarts
Carolyn Shaw
0Sounds great I’m making a peach galette it calls for the crust to baked after the peach slices are placed around center and folded partway back over the fruit. Is this a good crust for that?
Maya | Wholesome Yum
0Hi Carolyn, This exact crust would not work well for that, it does not fold or bend. You can use my modified version that I use for keto apple pie.
Marcella Pedersen
0What is the purpose of the egg? if i can’t use eggs, do I need to substitute something else? Baking powder or soda?
Wholesome Yum M
0Hi Marcella, The egg is a binder and keeps the crust from crumbling. If you can’t eat eggs, then you can use a flax egg (or vegan egg) to achieve the same result.
JENNIFER VAN DEN
0I have used this recipe many times and it is definitely my go-to!! Great job!!
Dagmar White
0Hi. What is your advice for using this crust for a pie that requires the filling to be baked in the pieshell? Parbake , prebake or just pour in filling and bake? Thanks! BTW: Love your recipes.
Wholesome Yum M
0Hi Dagmar, This pie shell needs to be pre-baked. Please follow the instructions in the recipe and bake for 10-12 minutes. After that, you can fill the shell with your desired filling and finish baking.
Andressa
0Just wondering….Is Ghee dairy-free? I don’t think so I think it comes from cows and sheep milk
Maya | Wholesome Yum
0Hi Andressa, No, ghee isn’t technically dairy-free. However, many people avoiding dairy are okay with ghee since the lactose is removed. If that’s not the case for you, coconut oil will work as well. Sorry about the confusion – I updated the post to clarify what I meant there.
Bob
0This is my new go to crust for both savory and sweet desserts. Quiche, Chocolate cream pie and the list goes on. Thanks!!!!
Andra
0The entire family LOVED this crust! My husband cannot eat gluten, so I sought this out to replace the tasteless GF crusts you find in the stores. Filled it with Chocolate chess pie and we all felt like it ate like an almond joy pie. So delicious! Highly recommend.
Kathy
0I am going to use your pie crust recipe to make a blueberry pie. I had planned on putting a top crust on it or a lattice top but from reading the comments it sounds like this would not cook properly since it couldn’t be pre-baked? Do you have a recipe for a crumb topping instead using the almond flour? I bought blanched almond flour and several containers of fresh blueberries today so I plan on cooking this today.
Wholesome Yum M
0Hi Kathy, I suggest using the crumble from this Cherry Cobbler Recipe. If you don’t have hazelnuts, you can use all almond flour. Best of luck!
Ann
0Will this fall apart when trying to cut into it?
Wholesome Yum M
0Hi Ann, This pie crust holds together nicely. As long as it’s filled, crumbling shouldn’t be an issue. Enjoy!
Judy
0This is my “go to “ pie crust now! We love it!
But I’d like to know how to increase it for a 10” quiche pan.
I made a quiche tonight meant for a 9” quiche pan. The 9” crust was perfect in the tart pan, but the filling bubbles over.
I am want to make this yummy quiche (sharp cheddar, spinach, basil, goat cheese, leeks, and cherry tomatoes. It had 6 eggs and 1 1/4 cups almond milk) again, but in a 10” Corningware pan.
So how can I increase the pie crust recipe to fit the 10” pan?
Thank you, Maya. Yummy pie crust!!!
Wholesome Yum M
0Hi Judy, Use the ‘Servings’ section in the recipe card to scale the recipe from 12 servings to 15 or 16. Don’t worry about the difference with the egg (just use the one), and you can round the rest of the ingredients to the nearest tbsp, it should still work ok. I hope you enjoy it with your quiche recipe!
Judy
0MWAH MWAH MWAH! Thank you so much, Maya!
Maybe I should use a springform pan, just in case.
Elissa
0No question, just a review. Followed this recipe by omitting egg due to dietary restrictions, and adding the 2Tbsp butter as suggested. Can I tell you how important this pie crust has become to us? My daughter has some serious tummy issues, and she’s on a fairly restricted diet. It’s been a godsend, as I can make her some savory meals that she can eat in pie form. Crust! Thank you!
Gabrielle
0Best. Crust. Ever. I used it to make a quiche. HOLY MOLY. Better than “traditional” crust for quiches. THANK YOU!!!
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?