This gluten-free almond flour pie crust recipe is easy to make and tastes like a shortbread cookie. Without a doubt, it’s the best gluten-free, dairy-free, and keto pie crust! In addition, you can make it egg-free for a vegan option! It works great in many recipes – from desserts to savory meals.
Table of Contents
INGREDIENTS FOR THIS GLUTEN-FREE PIE CRUST
This gluten-free pie crust is super easy to make. It’s a simple recipe made with only five ingredients that you probably already have in your kitchen.
- Almond Flour – It’s the main ingredient to make this gluten-free pie crust. You can buy ready-made or make homemade almond flour using my recipe.
- Salt – Even if you are making a sweet pie crust, salt helps balance and bring out the sweetness, so don’t leave it out. I use sea salt for all my recipes but feel free to use another type. For a savory pie crust, you can double the amount of salt.
- Fat – Fat moistens the dough, forming large crumbs that are easy to press into the baking pan. If you’re not sensitive to dairy, I would suggest using butter. Buttered almond flour pie crust is the most affordable and delicious option, and it’s what I use most often. Another excellent option is Ghee which also provides a rich, buttery flavor. Ghee is a good option for people who want a lactose-free crust pie as the lactose is removed. For a vegan option, you can use vegetable butter or coconut oil.
- Honey – Adds sweetness. Omit if making a savory pie or quiche.
- Egg – The egg provides structure and binding so the dough doesn’t fall apart and is also an additional component for the correct wet-to-dry ratio. Omit if you want an egg-free option. See the tips section, where I explain what to add instead.
HOW TO MAKE GLUTEN-FREE PIE CRUST
- Mix the dry ingredients.
- Add the fat of your choice and honey (if making the sweet pie). Work with your fingers until all the fat is incorporated. (The dough will be soft and crumbly at this point.)
- Add the egg and mix until a soft dough forms that can be pressed into a ball.
- Transfer the dough to the baking pan (best to use a pan with removable bottom) and use your hands to press the dough into the bottom and sides of the pan. Try to keep the edges square. The dough may seem a little oily at this point, but it’s perfect once it’s baked! Prick a few holes in the bottom to keep the dough from puffing as it bakes.
- Bake for 20 minutes at 180°C/350°F.
TIPS AND SUBSTITUTIONS
- This gluten-free pie crust doesn’t require refrigeration to firm up before baking, and you don’t need to line it with pie weights as in some other recipes.
- If you don’t want to use the egg because you have an allergy or simply want a vegan option, you can replace it with 2-3 tablespoons of water or melted fat of your choice.
- If you don’t add the egg to the gluten-free pie crust, it will be a little more crumbly, but it will still taste great! To prevent this and help with binding, replace ½ cup of almond flour with some. Tapioca or arrowroot starch works best. So that means you’re going to use 2 cups of almond flour and ½ cup of starch. Do this only if you don’t mind the crust being low in carbs.
- The fat used in this gluten-free pie crust recipe adds flavor, prevents drying the crust out, ensures the correct wet/dry ingredient ratio, provides that perfect color and helps heat move throughout the crust during baking.
- Almond flour pie crust tends to brown quickly. Therefore, if you notice that the crust starts to brown too much before it is ready or after 20 minutes of baking, I recommend covering your crust with aluminum foil or parchment paper to prevent it from getting too dark.
- This recipe is enough for an open-crust pie. If you want to make a closed pie, you will need to double the recipe. For a closed pie, you will also have to add 3 tablespoons of arrowroot or tapioca to the dough. The starch will help the top dough absorb the steam from the pie filling. Otherwise, the dough would become very greasy.
OPTIONAL ADDITIONS FOR GLUTEN-FREE PIE CRUST
Most of the time, gluten-free pie crust doesn’t need a lot of addition to be great – it’s a very tasty pie crust for your stuffing! But if you want to add some flavor to the dough itself, you can add:
- For The Savory Gluten-Free Pie Crust: Throw some spices or dry herbs in there! (If you do this, mix them with the dry ingredients first.) Paprika, garlic powder, oregano, or Italian seasoning are the most common and work well.
- For the Sweet Gluten Free Pie Dough: Add cinnamon, nutmeg, ground cloves, or vanilla extract, which adds a burst of flavor, making this pie totally addictive.
STORAGE OF GLUTEN-FREE ALMOND FLOUR PIE CRUST
You can easily make this gluten-free pie crust ahead of time. And you have four options:
- Bake the gluten-free pie crust as per the recipe. When the crust has cooled, wrap it in plastic film and leave it on the counter or in the refrigerator overnight. Before serving, fill the dough with your favorite topping!
- Pre-bake the gluten-free pie crust for 10 minutes. Then wrap it in plastic film and store it in the refrigerator, although it will keep well on the counter for a day. (10 minutes of par-baking is recommended when using the crust with the filling that needs to go in the oven.)
- Make the pie crust until step 3 (until it forms a ball). Wrap the raw dough ball in plastic wrap and store it in the refrigerator for one day or freeze it for up to three months. To thaw, let the dough thaw in the fridge overnight, then press the dough into a baking pan and bake.
- You can also store the raw, pressed dough in a pie pan in the fridge overnight or freeze the raw, pressed dough in a pie pan for later use. Be sure to wrap it very well to prevent air from getting into the dough. Store the dough on the bottom shelf in the back of the freezer so that less air gets to it when the door is opened. The more air reaches its crust more ice crystals will form. Defrost overnight and bake as per the recipe.
SUGGESTIONS FOR USING THIS PIE CRUST IN MY RECIPES:
Gluten-Free Pie Crust – Sweet Or Savory
- Large bowl
- Baking pan with removable bottom
- 2 ½ cups (240g/8.4oz) almond flour
- ¼ tsp of salt
- 3 tbsp of melted butter , or ghee, coconut oil or vegan butter
- 2 tbsp honey, leave out if making a savory pie or quiche
- 1 egg, see tips on the blog for eggless option
- Preheat the oven to 180°C/350°F
- In a large bowl, add 2 ½ cups (240g/8.4oz) almond flour and ¼ tsp of salt. Mix until incorporated.
- Add 3 tbsp of melted butter and 2 tbsp honey (if using). Work with your fingers until you get a smooth and sandy texture and all the butter is incorporated.
- Add 1 egg and mix until you get a soft dough that can be pressed into a ball.
- Transfer the dough to the baking pan and use your hands to press the dough into the bottom and sides of the pan. Try to keep the edges square.
- Prick a few holes in the bottom to keep the dough from puffing as it bakes.
- Bake for 20 minutes. (If par-baking the dough, bake for only 10 minutes.)