Almond Flour Pie Crust (No Eggs!)

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This Almond Flour Pie Crust is my favorite Paleo pie crust, made with just 5 simple ingredients. It has a buttery, lightly crispy texture that turns out perfectly every time.

pie with almond flour pie crust

How Do You Bind Almond Flour?

Since almond flour is gluten-free, it needs a binder to help hold it together. The classic choice is to use eggs as the binder, but I don’t like my pie crust to taste too “eggy,” as I feel like it can overpower the flavor of the pie filling in some cases. (Especially in a non-fruit pie, like my Vegan Pumpkin Pie.)

This almond flour pie crust uses tapioca starch as the binder, instead. It helps to add a crisp, flaky texture, like you’d come to expect from a classic pie crust recipe. I haven’t tested this recipe with arrowroot or cornstarch yet, but I imagine they would work just as well.

Does Almond Flour Take Longer to Bake?

Time-wise, baking with almond flour is pretty similar to baking with all-purpose flour. This almond flour pie crust bakes in just 20 minutes, if you plan on using it for a no-bake pie filling. (Like my Vegan French Silk Pie.)

If you plan on using it for a baked pie, like my Vegan Pecan Pie, you’ll add the filling to this unbaked crust, and then bake as directed in the pie recipe. This gluten-free & vegan pie crust turns out perfectly crispy and flaky in that case, too!

slice of pie with almond flour pie crust lifted

Note: If you plan on using this pie crust in a recipe that needs to bake for longer than 35 to 40 minutes, I recommend covering only the edges of your pie crust for the first 20-30 minutes of baking, so they don’t get too dark. Remove the pie cover for the last 20 minutes of baking, so the crust will get nicely golden.

Traditionally, foil is used to cover just the edges of the pie crust (so the filling is still uncovered), but I bought a handy silicone crust cover, so I could avoid the aluminum foil touching the crust.

How to Make the Best Almond Flour Pie Crust

What’s great about working with almond flour, is that you don’t have to worry about the ingredients being cold! This recipe calls for melted coconut oil, so you don’t need a pastry cutter or food processor to mix it together.

All you need is a bowl and a spatula!

almond flour pie crust mixture in bowl

Stir together the dry ingredients first, then add in the melted coconut oil, maple syrup and water.

This actually works best if the maple syrup and water are at room temperature, so the coconut oil won’t seize-up while you stir. The mixture might feel dry at first, but it will come together as you keep stirring.

rolling out the pie crust

Use your hands to scoop the dough up into a ball, then transfer it to the center of a large piece of parchment paper. Flatten the ball out slightly with your hands, then place another large piece of parchment paper on top of that.

Use a rolling pin to roll the dough out into a large circle, about 11 to 12-inches in diameter. You want it to fill the bottom of a pie plate, with room for it to go up the sides, too.

Remove the top piece of parchment paper, and then use the other piece of parchment paper to lift up the crust and flip it into the pie plate. It’s okay if it breaks!

broken pie crust fixed in pan

In fact, expect it to break.

Just push any broken parts of the crust back together with your fingers, and smooth out the edges, until it looks good enough to bake.

baked pie crust with chocolate filling added in

I can’t wait to hear how you use this gluten-free pie crust! Check out my collection of pie recipes if you need some new filling ideas.

almond flour pie crust in fluted pan
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4.88 from 8 votes

Almond Flour Pie Crust (No Eggs!)

This is the best Almond Flour Pie Crust! All you need is 5 ingredients to make it, and it turns out perfectly crisp and flaky every time. Paleo & vegan.
Course Dessert
Cuisine vegan
Keyword almond flour pie crust
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 243kcal



  • 2 cups blanched almond flour (230-240 grams)
  • 1/4 cup tapioca starch (33 grams)
  • 1/4 teaspoon fine sea salt (2 grams)
  • 1/4 cup melted coconut oil (54 grams)
  • 2 tablespoons maple syrup (33 grams), at room temperature
  • 1 tablespoon water (14 grams)


  • Preheat the oven to 350ºF and have an un-greased 9-inch pie plate ready. In a large bowl, combine the almond flour, tapioca starch, and salt, and whisk well to combine. Add in the melted coconut oil, maple syrup, and water, and mix until the dough sticks together, with a uniform texture.
    almond flour pie crust mixed in glass bowl
  • Use your hands to scoop the dough into a ball, then transfer it to a large piece of parchment paper on the counter. Top the dough with another large piece of parchment paper, and flatten the ball slightly with your hands.
    ball of almond flour dough on parchment
  • Use a rolling pin to roll the dough into a large circle, roughly 11- to 12-inches in diameter.
    dough rolled out in parchment paper
  • Remove the top piece of parchment paper, then use the bottom piece of parchment paper to carefully lift up the pie crust, and flip it into the pie plate, so the parchment paper will now be on top. It's okay if the crust breaks during the flipping process! Just press any broken pieces back together, and smooth out the sides of the crust with your fingers.
    broken and fixed pie crust in pan
  • Once the crust is evenly pressed into the plate, bake it at 350ºF for 18 to 20 minutes, until it looks lighly golden. Let the crust cool, then fill it with your favorite no-bake pie filling. If you plan to use this crust in a baked pie, add the filling before you bake it. Cover the edges of the pie crust with foil or a silicone crust cover (see equipment) to protect them from burning, if you plan on baking this crust for longer than 35-40 minutes. You can uncover the crust for the last 20 minutes of baking so it can get golden.
    baked almond flour pie crust filled with chocolate
  • Let the pie cool completely, then slice and serve. This crust should last as long as the pie filling does, up to a week, when stored in the fridge.
    pie crust sliced in pan


Nutrition information is for 1 of 8 slices. This information is automatically calculated, and is just an estimate, and a not a guarantee.
I haven't had the chance to test this crust with an egg yet. If you would rather skip the arrowroot starch, I'm guessing you can use an egg in its place, and possibly omit the water, too. Let me know if you try this in the comments!
Blanched almond flour is finely ground, with no brown specks. If you use almond meal in this recipe, the results might not be as crispy and buttery in texture.


Calories: 243kcal | Carbohydrates: 13g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Sodium: 73mg | Potassium: 11mg | Fiber: 3g | Sugar: 4g | Calcium: 64mg | Iron: 1mg

If you try this almond flour pie crust, please leave a comment below letting me know how it works out for you! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience!

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Have you tried pre baking and freezing the crust ( to have readily available)
Just wondering
Looking forward to trying this out very soon

    Megan Gilmore

    I haven’t tried freezing this one yet! I imagine you could prepare the dough and roll it out to freeze unbaked, similar to the pie crust dough you can buy in the freezer section of the store. I would just make sure it comes to room temperature before you try to fit it into your pie plate. I don’t have a pie plate that would fit well in my freezer, but you could probably freeze a baked crust, too, as long as it’s very well wrapped to protect the flavor.


    I was drawn to this recipe because it said it was egg-free since I am allergic. But we’ve discovered that my son has problems with coconut oil. So I am wondering if you have any suggestion for an alternative to the coconut oil. Thank you.

      Megan Gilmore

      Butter would be the most similar substitute for coconut oil. If you can find a vegan butter at the store made without coconut, that should work, too!

Karen Thompson

This looks like a wonderful replacement for wheat flour crust. Will this work with quiche?

    Megan Gilmore

    I hope so! I’m planning to try a savory version of this one soon, so I can use it for quiche and pot pies. I’ll be sure to share once I know how it goes!


Sounds great 👍


I’m wondering what you imagine the result would be combining this almond flour crust with your oat flour crust – maybe half the amount of each of each- almond flour is so expensive and a bit harder to digest. Any thoughts or modification ideas? I can’t wait to try the pumpkin pie with dates. Just made the pumpkin muffins with dates and rhey were delish! Thank you!

    Megan Gilmore

    I imagine that would probably work, since the recipes are similar, but I haven’t tried that myself so I couldn’t say for sure what the ratios would be. Let me know if you experiment with it!

Cathy wells

Will try for Thanksgiving


This recipe is so easy and so delicious! I made it with a caramel apple crumble filling inside. I baked it for 25min with foil around the edges and then 25 minutes uncovered at it turned out perfectly! It’s definitely a new family favourite!


This looks amazing. I wish i had this idea the other day. Can’t wait to try this! I have a question, do i need to put in the maple syrup (or any sweetener) in the recipe, can i leave it out? Not sure if it will change the texture without it.

    Megan Gilmore

    I haven’t tested this without the maple syrup yet, but I plan to for a savory pot pie recipe in the future. I’m guessing it will need another source of moisture if you leave it out, but I’m not sure if water will do the trick or not. I’d probably start with only 1 tablespoon of water to replace it, and see how the dough comes together.


I haven’t made this yet. I’m wondering, why the maple surup? I would guess that adds sweetness that you usually don’t have in a traditional pie crust. I’m also guessinf that it could add a maple flavor to the crust.


Would like to know the answers to all the questions posted here. 🤷

Logan at ohheymom.coM

I’ve been looking for an almond flour crust recipe for my husband who has celiac. Looking forward to giving this a try.


Can you please give the recipient for the chocolate filling?

Jill Welch

Can you substitute arrowroot for the tapioca starch? I am going to try this with the almond pulp I have in freezer from milk making. Won’t be as pretty or delicious but I have to do something with it! Thank you for all your testing and retesting. :-))

    Megan Gilmore

    I think arrowroot should work fine as a swap for tapioca starch. I’m not sure this will work as well with almond pulp, since it’s much lower in fat than blanched almond flour, but I’d love to hear how it turns out for you!


Made a pumpkin pie today using this crust recipe. It is so good. Not as flaky as a wheat crust but tastes a lot better! My gf family loved it so it will become a staple for pie making. I didn’t change a thing, didn’t need to!

Jan Edwards

I’d like any suggestions about using this recipe for a double-crust pie. Thanks!


Seriously, when I took my first bite, my jaw dropped open, and I said, “No way!” This was my first vegan, gluten-free pie, and it was amazing because this crust is SO good. It tastes just like the “regular” home-made crust that I made as a child. I am impressed. The crust did fall apart between rolling it and putting it on the pie plate, but I easily pieced it back together and basically built it onto the pie plate until it looked great. I will be making many pies from here with this amazing recipe! Thank you!


Worked really well! I don’t have a rolling pin, so I just shaped the dough right in the pie tin. Perfect! Another winner from Detoxinista!

Stan B

Great pie crust recipe 👍👍I have used this recipe for many different pies, and other baked goods, I omit the syrup for quiches and other savory pies, add a tablespoon extra water to get the crust to come together.
I also will add a quarter cup coconut sugar and sprinkle with cinnamon for lower carb Snickerdoodle cookies👍👍

    Joanie McLay

    I hope to try this on top of chicken pot pie today! Thanks for the advice.


Made this for the pecan pie, but the crust was super crumbly. I followed the recipe to a T, weighed everything in grams. Not sure where I went wrong. It was crumbly when pressing it in the pie dish, and crumbly after baking the pecan pie for 45 min. Any suggestions would be appreciated.


Used this for a quiche. I left out the maple syrup and added 2 T of water to make up for it. Was not as crispy to some people’s liking but I enjoyed it. I didnt serve it right away sobthe crust may have softened some because if that. Might try a bit less water next time. Simple to prepare.

Andrea Cabrera

Thank you for another delicious recipe! Since I made a savory pie, I left out the maple syrup and added a “chia seed egg” (1 tbsp of chia seeds + 3 tbsp of water).
I filled my pie with caramelized onions, steamed carrots, and zucchini.
I have all your books and use “The Fresh and Healthy Instant Pot Cookbook” every day!


Another great recipe! Blind baked in a shallow 10″ fluted tart pan. It worked beautifully with a tart curd filling, topped with fresh mango. Lovely shortbready texture. Thank you!

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