My
Shop
Wholesome Yum
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.
Almond Flour Pie Crust Recipe
Keto Almond Flour Pie Crust (5 Ingredients!)
The best low carb keto pie crust recipe! Almond flour pie crust is buttery and flaky, with 5 minutes prep, 5 ingredients, and 2g net carbs.
Remove Ads
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
-
In a large bowl, mix together the almond flour, Besti (if using), and sea salt.
-
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.)
-
Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
-
Bake for 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.
Last Step: Leave A Rating!
This helps other readers and also helps me continue to provide free recipes on my site.
Related Easy Recipes
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.
Want to save this recipe?
Save This Recipe Now© 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. 🙂
521 Comments
Gillian-Louise Smith
0Added psyllium husk, finely ground to bind together. Perfect sweetness. Thanks. Have made it twice now, and works perfectly with Maria Emmerich’s Chocolate pudding as a filling. 1/4 cup of psyllium husk. Hope I haven’t offended you, adding to your recipe.
Lindsey Parsons
0This crust was to die for. Loved it, and I’ve tried some real losers in the world of gluten-free crusts. So happy to be pleasantly surprised!
Jennifer Johnson
0Amazing!
Anna Clark
0This crust is AMAZING!!! I wanted to make a quiche but with a low carb crust. A friend gave me some ultra fine whole almond flour so I tried this out. I didn’t have ghee, so I just used melted butter. I added some seasoning as well. The crust was easy to blend with a hand mixer and very easy to spread. No problems pre-baking it. The quiche came out perfect and the crust complimented it wonderfully. I look forward to using it again!
Gia
0Hello, my pie recipe says to fill uncooked crusted with filling.
Should I still bake crust ahead of time? And again with filling? :/
Thank you
Wholesome Yum M
0Hi Gia, The pie shell needs to be baked before you add filling. It will bake for 10 minutes empty, then you can remove it from the oven, add the filling, and then bake again. If the crust edges start to get too dark, you can cover them with foil. Enjoy!
Meena Ugra
0Recipe is good. My only comment is that the crust was very thick. May be I made a mistake. Cutting it was tough. Next time I will proportionately reduce ingredients.
Thanks.
Sue Defran
0Best pie crust I ever tasted and easy to make I made this tons of times it’s delicious
Brenda
0Used as a crust for pumpkin pie bars. Followed the recipe and they came out great! Baked in a 11×7 glass dish with parchment. I didn’t prick the crust when I par-baked since a wet filling was going on top and my filling covered the crust edges so I didn’t need to worry about edges burning. Thanks for this recipe!
Sue Nightingale
0I’ve been looking for a low carb pie crust. I haven’t made this yet but rest assured it’s on my to do list. My question is would this particular pie crust be suitable for a Meat pie aka Tourtiere. Thanks
Wholesome Yum M
0Hi Sue, Yes! Just remember to par-bake it before adding any fillings.
Gen
0Did you try the tourtiere? Tourtiere has a top. I see the other recipe with the geletin, but can i just add this dough/crust as the top and freeze without baking the top first?
Tamara TerBurgh
0Can this be used as a top crust as well? Trying to make a pot pie with turkey leftover.
Maya | Wholesome Yum
0Hi Tamara, Not exactly as written, but close – you can add gelatin like I do in my keto apple pie. I’ll have a keto pot pie recipe coming up next month, too.
Tammy
0I used the almond pie crust for my Keto Pumpkin Pie. i was really impressed with how well it turned out. I used ghee which made the crust a bit oily, I typically follow the recipe to the tee the first time. I will try with butter next time. Still a great crust.
Jeff
0Loved this crust. Although next time I’ll press it thinner as it was very thick (delicious though); this makes a lot of dough for the one pie. I did the food processor method – worked very well. I have to confess I did make one little goof: I got the pumpkin pie recipe confused with the crust recipe and put in a teaspoon of the molasses and it was so tasty! I recommend putting in that little bit of molasses; it really adds so much flavor. Will hang on to this one!
Bonnye
0Having some trouble with this crust, after about ten minutes there was a lot of oil in the crust, but I used the ingredients and steps listed exactly. Any ideas? The center isn’t baking well either, I’ve had to cover the edges and the center has taken over 5 more minutes and still doesn’t look done.
Wholesome Yum M
0Hi Bonnye, The center will not brown like the crust along the edge of the pie plate, so don’t be too concerned about the coloring. Did you fully incorporate the ghee (or butter) into the dough for the crust? If you had visible lumps of ghee in your dough, then it would cause the oily pooling you are talking about at the bottom of the pie plate.
Renee McMichael
0Easy and delicious! Thank you!
Tamara
0I’m not sure what I did wrong, but my crust was sooooo greasy. I even used paper towels to soak up the oil before baking! I also used allulose and didn’t care for the consistency of the crust. It was too soft like a really soft cookie, not flaky at all like pie crust. The flavor was ok. I just ate it plain without putting the filling in because I knew it wasn’t going to be what I wanted. I love most of the other recipes on this site, however this one fell short. I have it one star but it wouldn’t accept my rating!
Wholesome Yum M
0Hi Tamara, I am sorry you weren’t happy with the recipe. Keto pie crusts generally aren’t flaky like a traditional wheat flour pie crust. Did you use finely sifted almond flour or almond meal? The more coarse the texture is, the more oily it will be.
Tamera
0This is my new go to crust recipe. Thank you.
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?
Wholesome Yum M
0Hi Jay, Yes, regular butter will work too.
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.
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
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.
Emily
0How much coconut oil did you use? I would prefer to use that instead of ghee.
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!!!