Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowI Use This Almond Flour Pie Crust Recipe For Every Pie
This almond flour pie crust has been one of my favorite almond flour recipes for years. It’s buttery and flaky, and works well in many kinds of low carb recipes — from sweet keto desserts and to savory meals. I’ve had it here on Wholesome Yum since 2017, but it was actually one of the first healthy baked goods I ever made, long before that. Here’s why I use it for practically every pie I make:
- Buttery, rich, and flaky – I love the texture of this almond flour crust. No, it doesn’t taste quite the same as a white flour version, but it reminds me of a shortbread cookie. You’re going to love it!
- Quick and easy – You need just 5 simple ingredients, plus salt. And it only takes about 15 minutes.
- Healthy and keto friendly – This crust is low carb (just 2g net carbs per serving), grain-free, and gluten-free, with a dairy-free option. It’s also just a healthier choice with clean ingredients and no refined sugar.
- Make it sweet or savory – I’ve used variations of this keto pie crust in so many recipes, from sweet lemon meringue pie and pumpkin pie to savory chicken pot pie and spinach pie. You can use it for any kind of pie! Even my low carb cheesecake has a similar base.
- Option for a top crust – This is often a challenge for almond flour pie crust, but I’ve got top crust instructions below by just adding an extra ingredient.
If you’re looking for a keto pie crust or just want a healthier alternative for your baking, this is it. Make it with me and just add your favorite filling!
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour pie crust recipe, what each one does, and substitution options. For measurements, see the recipe card.
Almond Flour:
I recommend Wholesome Yum Super Fine Blanched Almond Flour, which has the finest consistency and will give you the best texture. You can make this pie crust with almond meal, but the texture will be more grainy since it’s more coarse.
I do not recommend using coconut flour in this recipe — it will be extremely dry. Make my coconut flour pie crust instead.
Sweetener:
You only need this for a sweet almond flour pie crust — omit for savory. My keto sweeteners guide covers the differences between alternatives, but here’s a summary of what you can and can’t use for this recipe:
- Besti Monk Fruit Allulose Blend – My top recommendation, because it measures just like sugar, has 0 calories and net carbs, and has no aftertaste. Most importantly, it helps lock in moisture (unlike other sweeteners), for a flaky keto crust that isn’t dry.
- Erythritol – I used to make this almond flour crust with it, but no longer recommend it. It’s more drying than Besti and can taste a little gritty and minty. Because erythritol is less sweet than Besti, you’ll need more to achieve the same sweetness.
- Allulose – Similar to Besti above, but less sweet. You have to use more, just like erythritol.
- Coconut Sugar – A paleo option. It’s not keto friendly, but works if it fits your lifestyle.
- Liquid Sweeteners – Avoid these, they make the crust too runny. I’m working on a different recipe for these.
Use my sweetener conversion calculator if you use something other than Besti.
Even for sweet recipes, I’ve varied the amount of sweetener in this keto pie crust, depending on how sweet the filling is:
- If your filling is super-sweet, then 2-3 tablespoons of sweetener in the crust might be enough.
- If it’s more tart, you may want to use as much as 1/2 cup of sweetener.
- Most often, 1/4 cup of Besti is a good amount, so that’s what I put in the recipe.
Other Ingredients:
- Fat – Fat adds flavor, prevents dryness, ensures the correct wet/dry ingredient ratio, and gives you that golden edge. I use unsalted grass-fed butter most often and it’s delicious! If you need an alternative, you can use ghee (dairy-sensitive) or coconut oil (dairy-free, but imparts a mild coconut flavor). If you want to keep that buttery flavor, I love butter flavored coconut oil.
- Egg – Provides structure and gets you the right wet/dry ratio. If you need a substitute, the easiest is to increase the amount of butter (or other fat) in my almond flour pie crust recipe by 2 more tablespoons. It will be a little more crumbly, but still tastes great. You can also use a flax egg, my go-to egg substitute when I’m recipe testing for my dairy-free readers.
- Salt – Salt brings out the sweetness, so don’t leave it out. For a savory almond flour crust, omit the sweetener and double the amount of salt. I use sea salt for all my recipes, but any kind is fine.
- Vanilla Extract (optional) – I highly recommend it for a sweet crust. I like this brand.
How To Make Almond Flour Pie Crust
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below.
- Mix the dry ingredients. In a large bowl, combine almond flour, Besti (if using), and sea salt.
- Add the wet ingredients. Pour in the melted butter (mixed with vanilla, if using) and egg. Stir until well combined. Your almond flour pie dough will be crumbly, which is normal.
- Press into a pie pan. Transfer the dough to a greased or lined pie pan and press in, fluting the edges if you like. Poke holes in the surface with a fork to prevent bubbling.
- Bake until golden. Let your almost flour pie crust cool for at least 10-15 minutes before adding filling.
My Recipe Tips
- Use a food processor for even faster prep. It’s a little more cleanup, but makes it easier to incorporate the ingredients well. Plus, it’s less fuss: you basically dump everything in the food processor and spin. I have this food processor and love it. You can also use a hand mixer, but keep the speed low because the dough tends to go flying.
- Make sure your dough is mixed well. Mix the dry ingredients well to start (if doing it by hand, I like to use a whisk to break up any lumps). Then, mix very well again after adding the wet ingredients.
- The dough consistency can vary a bit. It depends on how you measure, and whether you include the sweetener (for a sweet almond flour pie crust) or not. This recipe is pretty forgiving, so as long as you can press the dough together between your fingers without crumbling apart, you’re good. You can add a little extra melted butter if it seems super dry.
- This almond flour pie crust recipe is for a shallow 9-inch pie pan. I use and love this glass pan. If yours is a different size or material, you might need to adjust the amount of dough and/or oven time.
- Do you still have to pre-bake if your filling is baked? Yes! The crust will get soggy if you don’t. But see my other tips below to avoid burning.
- If your pie filling needs baking, cover the crust edges. Since we blind bake this crust (that means bake it before filling), it will get too dark when you bake your pie if your edges aren’t covered. I usually just cover the edges with foil, but you can also use a non-stick pie shield or a silicone shield.
- Be careful not to over-bake. If the edges get dark golden when you blind bake, they will burn by the time your baked pie is done, even when covered. I aim for just the slightest hint of golden during the blind bake step if I’ll be baking it again, but let it get darker if I’ll be adding a filling that doesn’t need baking.
- Let the crust cool a bit before adding fillings. This helps it set, so that it doesn’t get soggy. It doesn’t have to be completely cool, but do wait at least 10-15 minutes.
- Want extra flavor? This almond flour pie crust is a neutral base that works with just about any filling. You can mix some garlic powder or Italian seasoning with the dry ingredients for a savory crust, or cinnamon (with the dry ingredients) or maple extract (with the wet ingredients) for a sweet crust.
Almond Flour Pie Crust (Keto, 5 Ingredients)
My almond flour pie crust is buttery and flaky, with 5 minutes prep, 5 ingredients, and 2g net carbs. It's a gluten-free, keto pie crust, too.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
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.
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
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
Jane
0Maya, I am going to make this crust for my husband’s chocolate cream birthday pie. It will be a surprise, so I need to make it ahead of time. Will this crust hold up to a couple day in the fridge? Love your recipes! Thank you. ?
Maya | Wholesome Yum
0Hi Jane, Yes, you can make this crust ahead of time. I’ve got several options and instructions in the post above.
Carol K
0How long do u bake the filling in the pre baked pie shell
Wholesome Yum D
0Hi Carol, It would depend on the type of pie you are making.
Diana
0Do you remove the pie/parchment paper prior to filling? I only ask bc my non-baker’s brain is thinking about slicing and serving and the parchment paper getting in the way haha
Maya | Wholesome Yum
0Hi Diana, You can leave the parchment paper when filling the pie. I think the crust is too fragile to try to remove it and put it back in the pan to fill without breaking it. After slicing a pie with this crust, I usually just slice the spatula under the pie over the parchment paper and don’t have any issues serving it.
Donna
0Love this pie crust. It tastes like buttery shortbread. Easy to make. I burned the pumpkin pies so for the pecan pie I baked it in half the time. Perfection.
Tracey Weiss
0I love your recipes Maya! I have a question about the size of the pie tin. I only have a small toaster oven to make this in and the pie tin can’t be larger than 8 inches around. Can I use an 8 inch silicon pie mold instead? Should I adjust the recipe at all? Thank you so much!
Wholesome Yum D
0Hi Tracey, You will have extra pie crust, but maybe you could make a mini pie with what is left over.
Sherry
0I believe that this is the best pecan pie that I’ve had! My husband kept checking his blood sugar because it looked and tasted just like a pecan pie is supposed to taste! That was my trial. Now I will make it for Thanksgiving!
Rose Acosta
0This pie crust is the best! I use pumpkin pie filling (low carb). It really hits the spot if I am craving something sweet to eat.
Steveo
0Like all of her recipes, this is great. Used it a few times. Making butternut squash pie so I added 3 tbs of brown sugar replacement. Love it and so does everyone that has had it.
Patti
0My pie crust was very moist not dry crumbly what did I do wrong followed to the tee.
Maya | Wholesome Yum
0Hi Patti, Do you mean the dough or the finished crust? If the dough, I would double check how you measured (level the measuring cup), and confirm you used the same brand of almond flour, as they can vary. If the crust itself, maybe you just needed to bake it for a bit longer?
Sonja
0Delicious! The only thing is I think the butter (we used coconut butter substitute) is what made the dough crumbly. Added 1/2 cup cassava flour as well. Made 2 batches, put in freezer for 5 to 10 minutes, then rolled out. Baked bottom crust for 7 minutes, let sit, added filling for chicken pot pie, used 2nd dough and cut into circles and laid around top of the pot pie mix. Baked for 9 minutes then put on low broil and watched until browned. Delicious and flaky!!! It was very crumbly but just push together in the oan for the bottom crust and it’s fine. Love the recipe!!
Maya | Wholesome Yum
0Hi Sonja, I’m glad you liked it! I haven’t tried this with a “coconut butter substitute” (is that coconut oil with butter flavor, which does make a good butter substitute, or is it actual coconut butter, which is totally different?). If you added more flour (of any kind), that could be the reason it was crumbly, or it could be swapping the ingredients. Great to hear it still worked out overall though! Great tip to freeze briefly before rolling out.
Linda Gieseler
0Hello. I hope this question is not already answered. What kind of sea salt should I get?
Wholesome Yum D
0Hi Linda, This is the sea salt I suggest.
Susan Braccio
0I was concerned if I didn’t use the sweetner I should decrease amount of butter?
Maya | Wholesome Yum
0Hi Susan, You could decrease it a bit if you want to, but I usually don’t (when I make a savory crust) and it still turns out fine.
Parul Mehta
0Hi Maya, Tried your recipe for the first time, used coconut oil and flax egg. My almond flour was not fine at all but I still put everything together for a tart. Prebaked it like you said and made a blueberry tart. The crust was amazing! Everyone loved it.
Jennifer
0Hi Maya, I’d love to make this into 5” size pot pies and freeze them, and bake or reheat from frozen to serve. How would I change the cooking time to accommodate?
Maya | Wholesome Yum
0Hi Jennifer, Yes, you should be able to make this crust in individual serving sizes, but I haven’t tried that particular size. For the unfilled crusts, I’d check on them starting at 6 minutes and every couple minutes after that.
Wholesome Yum D
0Sorry this recipe didn’t meet your expectations. Did you follow the recipe as written with the recommended ingredients?
S. F. Evans
0Mine seemed crumbly and dense. Was I supposed to sift the almond flour?
It was OK and I would use it again when craving a treat.
Maya | Wholesome Yum
0Hi, You should not have to sift almond flour, but you might need to if it’s very clumpy or has coarse pieces. I recommend trying my super fine Wholesome Yum Almond Flour.
Sheri
0I do like this recipe but my husband said it is dry. How do I fix this?
Maya | Wholesome Yum
0Hi Sheri, Did you use Besti sweetener? This will ensure that your crust turns out moist. It could also be that you baked it a bit too long.
Shawna
0Can this crust be premade and frozen?
Maya | Wholesome Yum
0Hi Shawna, Yes, you can freeze it. I’ve got several make ahead options in the post above.
Adrienne
0Woops, used soy milk in quiche, not base.
Mel
0Ok, I tried this with a chicken pot pie. For the base crust…it turned out great with some pie weights…which I added after it kept bubbling even though I poked holes.
This recipe is really crumbly….like seriously crumbly…
As a bottom crust works great..as a top, NO WAY!
Completely ruined my pie…for the top… everything fell apart..and ugh so annoying and expensive…with almond flour.
I’m going to try other recipes..and keep this recipe for single crust…not double crusts! I suggest you do the same.
Maya | Wholesome Yum
0Hi Mel, This recipe is not suitable for a top crust. If you want a chicken pot pie with a top crust, try the modified version in my keto chicken pot pie recipe.
Diana Martinez
0Very easy. Very well explained with details.
Adrienne
0So easy and worked out perfectly as a quiche base. Used almond meal, soy milk, butter,egg, herb salt and no sweeteners, precooked 8 minutes. Held shape, didn’t puff up. Nice nutty flavour and did not go soggy when cooked with filling.
Cornel
0Much easier to make than expected and simply delicious my friends can’t believe it’s keto.
Alyssa S. Clements
0how much cocoa powder would you suggest to use if using this recipe to make a chocolate pie crust?
Maya | Wholesome Yum
0Hi Alyssa, I haven’t tested this, but you could try replacing 3-4 tablespoons of the almond flour with cocoa powder.
Linda
0Yummy!!!
Dot
0I want to make a chicken pot pie with only a top crust. Will this recipe work?
Maya | Wholesome Yum
0Hi Dot, Not exactly as written, but I have a modified version in my recipe for low carb chicken pot pie.
Mari
0We just love this easy crust. The recipe hasnt let me down at all. The whole family, keto and non-,keto love it. They couldnt tell the difference when i filled it with the no bake cheesecake?
Val Watling
0Can the recipe equivalents for cups to ounces show please?
Maya | Wholesome Yum
0Hi Val, At the top of the recipe card, you can change the ingredient amounts from US customary to metric. This won’t show you ounces, but it will show you weight in grams.
Margie Brendalen
0Can you freeze the extra pie crust?
Maya | Wholesome Yum
0Hi Margie, Yes, you can freeze this. I have more details in the post above.
Delia
0Is this almond pie crust best baked in a tin or China pie plate?
Maya | Wholesome Yum
0Hi Delia, Either of those would work, but the baking time can vary depending on the material of the pan.
Amber
0Thank you for this recipe. I make a blackberry pie for Christmas and it was delicious!
Tom J
0Excellent recipe. Came out looking like a traditional pie crust. Easy to make. I used a different keto baking sugar that is a 1:1 sub for sugar. This is the first time I’ve made my own pie crust and was very happy with the result. Thanks.
Natalie Christopherson
0What other type of sweetener can be used other then the monk fruit?
Maya | Wholesome Yum
0Hi Natalie, I cover sweeteners and why I use what I do in the ingredients section in the post above. You can also learn more about sweeteners in my sugar substitutes guide.
Caroline
0Yummy! How long could I freeze it in individual portions do you think? Such as with sweet filing?
Maya | Wholesome Yum
0Hi Caroline, It depends on the filling, but usually at least 3 months, some fillings may be good for longer. Wrap your pieces of pie in parchment paper followed by foil or plastic wrap, then place in a zip lock bag and freeze.
Deena
0What if you’re gluten sensitive with a tree nut allergy?
Maya | Wholesome Yum
0Hi Deena, All of my recipes are gluten free, but here is my coconut flour pie crust recipe.
Deena
0Can’t have coconut either
Maya | Wholesome Yum
0I have not tested it for this particular crust, but sunflower seed flour is a suitable substitute for almond flour. Be aware that it may turn green when baking, but is still fine to eat if that happens.
Rosario fuentes
0Thank you for this recipe. I love it. So healthy.
Diane
0So when I use this for my apple pie, do I do it the same way as a regular crust. Put it in raw fill it then back for 50 minutes? Or is this recipe just for cold pies like lemon meringue? Thank you
Maya | Wholesome Yum
0Hi Diane, This recipe needs some modifications to be used as a top crust for apple pie. Follow my recipe for low carb apple pie, which actually uses a substitute for the apples, but you can use that same crust version even if you want to use regular apples.
Valerie
0I adapted this recipe a little for a quiche crust. Omitted the sugar and vanilla. Added a tea spoon of baking powder and used a whole teaspoon of salt. It turned out really good. Best almond flour crust recipe I have used.
Kim
0Fantastic savory crust with 3 ingredients! I used it for a quiche!
Loretta Lynn
0Haven’t had the chance to make this yet, but plan to. Was wondering if butternut squash is keto friendly? I have 2 and want to make em into pies!
Maya | Wholesome Yum
0Hi Loretta, It depends on your individual macros. It can be, in smaller amounts.
jess
0This sounds amazing and I love how low carb it is! does that also mean this recipe would be gluten free as well?
Maya | Wholesome Yum
0Hi Jess, Yes, all my recipes are gluten-free.
Journa Liz Ramirez
0This is a highly recommended almond flour recipe! I love the buttery flavor, it’s always a hit! Thanks Maya for this wonderful recipe!
Jessica
0I seriously couldn’t have found this at a better time! It’s so good and turned out perfect for what I needed it for, thank you!
Olori-Oyin kambon
0Can’t find cheesecake recipe in full on this site!
Maya | Wholesome Yum
0You can find my classic keto cheesecake recipe here.
Michelle
0I love quiche, sadly I am the only one in the house… Any tips for reducing the recipe down to an individual/ramekin size? TIA
Maya | Wholesome Yum
0Hi Michelle, You can reduce the number of servings in the recipe card to reduce the amount of ingredients. The baking time would be shorter if you make it in a small ramekin.
Robertjm
0Do you need to use Pie Weights, or do you just bake it as is?
Maya | Wholesome Yum
0No, you can bake just as is.
LC
0This one is a game-changer: we used it for mini quiches and tiny berry tarts very successfully. Thanks so much for posting these brilliant recipes, which work out better for me than most of the others one finds. 🙂
EM
0I’ve used this recipe a few times and really enjoy it. Today I was making samosas for my children and had lots of leftover meat filling, so I made up a batch of this almond pie dough, separated it into 3 parts, and rolled each ball out thin between 2 pieces of parchment paper. I cut each section in half with a pastry cutter, put the meat filling in the middle of each, and carefully used the parchment to fold the pastry in half. I gently pressed the edges together to seal them, brushed on an egg wash, and baked for 30 minutes. In the future, I might add gelatin as is recommended in the chicken pot pie recipe, but I had none this time. My husband and I love samosas but haven’t been able to eat them for years. This was a huge success! Thank you!
Cindy
0Love this recipe! I use it for quiche, which is a staple in my life. When I started a keto-like diet, I was relieved to find I didn’t have to make crustless quiche (boring!).
B Sullivan
0Can this be filled with a lemon chess pie filling before cooking? If not do you have an alternative?
Maya | Wholesome Yum
0I recommend pre-baking your crust before putting the filling in. If your type of pie needs to bake again, just cover the edges.
Meriam Suarez
0Can we use this recipe to cover the apple pie?
Maya | Wholesome Yum
0Hi Meriam, You can for a bottom crust, but this recipe is too crumbly for a top crust. Use the crust from my low carb apple pie if you want a top crust.
Linda Olsen
0do you remove the wax paper after the crust is baked? and can you use honey for the sweetener?
Maya | Wholesome Yum
0Hi Linda, Be sure to use parchment paper, not wax paper. Wax paper is not heat safe. I don’t recommend using honey, as it will not only add sugar but also will change the wet/dry ratio.