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.
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!
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!
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.
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!
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.
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 (No Eggs!)
- 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.
- 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.
- Use a rolling pin to roll the dough into a large circle, roughly 11- to 12-inches in diameter.
- 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.
- 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.
- 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.
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!
Reader Feedback: What’s your favorite type of pie?