This Keto Pie Crust Recipe With Almond Flour is tender, flaky, delicious, and so easy! With just a few simple ingredients, you'll have a perfect pie in no time. Plus, it's gluten-free and grain-free too!

This low-carb, keto pie crust recipe with almond flour is not only easy to make, but it's tender, buttery, flaky, and the perfect base for your favorite pie!

It can be pre-baked for no-bake fillings or blind-baked for fillings such as pumpkin pie or pecan pie that need to be cooked.

Jump to:

• Frequently asked questions
• Why blind bake a keto pie crust
• How to blind-bake
• The sweetener
• The butter
• 🔪 Easy instructions
• For a no-bake filling
• For a filling that needs to be baked
• How to flute the edges
• 💭 Top tips
• Looking for more keto recipes?
• 📖 Recipe
• 💬 Comments

Frequently asked questions

Why blind bake a keto pie crust

Blind-baking, or pre-baking, doesn't mean baking blindfolded! Rather, it just means you pre-bake it before you add the filling.

This is helpful, especially with gluten-free and keto, because the bottom tends to get soggy if not blind-baked.

Even if you're making a pie that calls for an unbaked pie crust, if you're using the recipe below, you'll need to follow my instructions and blind bake it first. Otherwise, the bottom will be soggy.

How to blind-bake

While blind baking is easy, there are a few things you need to keep in mind.

1. As the pie dough bakes, the fat melts. This creates steam. Steam is great because it's what makes a flaky pie crust. However, if there's no filling, it causes the bottom to puff up. To keep the crust from puffing we're going to prick holes in it with a fork. This is called "docking".
2. Almond flour burns easily. Because of this, we're going to keep a crust protector around the edges the entire time it bakes! Many recipes only add a crust protector after the edges start to brown, but if we do this, it will burn! For this recipe, the edges get plenty browned - even when covered for the entire baking time.

The sweetener

For this recipe, you will need to use a granulated erythritol-based low-carb sweetener, otherwise, the crust will turn out too soft.

I prefer to use either Besti Granulated Erythritol or Besti Granulated Monk Fruit Erythritol Blend. However, granulated Swerve or Lakanto Sweetener will also work.

If you are Paleo, you can use coconut palm sugar or check out my tried-and-true Paleo Pie Crust recipe that I made for many, many years!

*Note- As a special gift to my readers, I've teamed up with Besti Sweeteners to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.

The butter

For the butter, I prefer to use grass-fed butter because it tastes so much better than regular butter. It’s also way healthier!

It has vitamin K-2 (which is good for your arteries!), good fats, and anti-inflammatory properties. If you are dairy-free, you can use non-dairy butter.

While I haven't tried it, I'd imagine you might be able to replace the butter with non-hydrogenated shortening. It may make the dough slightly drier, so you might need to add a tablespoon or two of cold water to get it to the right consistency.

🔪 Easy instructions

Start by adding all the dry ingredients into the bowl of a food processor. This includes blanched almond flour, flaxseed meal, coconut flour, psyllium husk powder or xanthan gum, sea salt, and sweetener.

A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others.

I recommend using either Besti, Bob’s Red Mill, or Arrowhead Mills because these are brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy.

Next, pulse in butter until it resembles coarse sand.

Then, add 1 large egg and 1 tsp. pure vanilla.

Process until the dough forms a ball in the food processor and has the consistency of play-dough.

If needed, add 1 tablespoon of cold water at a time or 1 Tbsp. of almond flour at a time to get it to the right consistency.

Form the dough into a disk. Place in a resealable baggie or cover with plastic wrap and allow it to rest in the fridge for at least an hour.

Be sure not to skip this step! The flours need time to soak up the liquid. Also, the crust is very hard to work with if not chilled.

Once chilled, place on a large sheet of parchment paper and cover with plastic wrap. Use a rolling pin to roll out from the center.

As you roll it out, patch up the edges. If it's rolling out unevenly, feel free to move pieces of the dough and re-roll to make a nice circle.

Invert over a greased 9-in pie pan.

Expect the dough to crack at least a little bit! Patch up the cracks and apply any decorative effects.

Preheat oven to 350 degrees. Then, prick all over with a fork and place in the freezer while the oven preheats or for at least 10 minutes. This makes for a nice, flaky keto pie crust.

For a no-bake filling

Cover the edges with a crust protector and bake for around 20 minutes, or until nicely browned. If the edges aren't as browned as you would like, remove the crust protector during the last few minutes of baking.

For a filling that needs to be baked

Cover the edges and bake 15 - 20 minutes or until lightly browned.

Allow to cool for around 10 minutes, then add filling and bake as directed. Don't forget to keep the crust protector on or the edges will burn!

Almond flour tends to burn easily. Because of this, I don't recommend baking this recipe at a temperature of over 375 degrees.

If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think!

Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the edges.

If making a pie with a double crust, such as an apple pie, you'll need to brush the top with an egg wash before baking, then again after 15 minutes. An egg wash is simply a beaten egg with a tablespoon of water.

This will give it a beautiful golden brown finish and keep the crust from looking dull.

How to flute the edges

You'll need to start with a thick, sturdy edge.

You can set a small amount of dough aside before rolling, or you can use any leftover dough you removed after inverting it onto the pie pan.

Place the dough onto a piece of parchment paper, cover with plastic wrap, and roll it out the same you did with the bottom crust.

Then, use a pizza cutter to cut dough into ½ - 1-inch strips.

Place the strips of dough over the edges.

Press the strips of dough into the pie crust.

Then to crimp, push your thumb from one hand in between the thumb and index finger of the opposite. Go all the way around the edges and patch up any cracks or imperfections as needed.

💭 Top tips

• If you don’t have a food processor: Whisk together the dry ingredients, then cut in the butter with a pastry cutter or 2 forks. Next, add in the egg, apple cider vinegar, and vanilla until well combined.
• If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
• Even if you're making a pie that calls for an unbaked pie crust, if you're using this recipe, you'll need to follow my instructions and blind bake (or pre-bake) it first. Otherwise, the bottom will be soggy.
• A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others. I recommend using either Besti, Bob’s Red Mill, or Arrowhead Mills because these are brands I know will work. If you need to use another brand, make sure it has a super soft and fluffy texture, not gritty or grainy.
• Do not skip letting the dough rest in the fridge! The flours need time to soak up the liquid. Also, the dough is very hard to work with if not chilled.
• While I haven't tried it, I'd imagine you *might* be able to replace the butter with non-hydrogenated shortening. It may make the dough slightly drier, so you might need to add a tablespoon or two of cold water to get it to the right consistency. If you try it please let me know how it turns out!
• If making a pie with a double crust, don't forget to double the recipe! Also, you'll need to brush the top with an egg wash before baking, then again after 15 minutes. An egg wash is simply a beaten egg with a tablespoon of water. It will give the top a beautiful golden brown finish and keep the keto pie crust from looking dull. And remember, the edge of the bottom crust won't be seen, so don't worry about making a pretty fluted edge on the bottom edge.
• Almond flour tends to burn easily. Because of this, I don't recommend baking this recipe at a temperature higher than 375 degrees.
• See above for a tutorial on how to make a fluted edge.
• For the keto sweetener, I prefer to use either Besti Granulated Erythritol or Besti Granulated Monk Fruit Erythritol Blend. However, granulated Swerve or Lakanto Sweetener will also work.
• For Paleo, use coconut palm sugar for the sweetener or check out my tried-and-true Paleo Pie Crust recipe that I made for many, many years!

Looking for more keto recipes?

I think you'll love these...

• Cornbread
• Pecan Pie Recipe
• Pumpkin Pie
• Chicken Pot Pie
• Cornbread Dressing
• Dinner Rolls

If you’ve tried this Keto Pie Crust Recipe With Almond Flour or any other recipe on the blog please let me know in the comments below!

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📖 Recipe