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    Home » Keto

    Keto Pie Crust Recipe With Almond Flour

    Published: Oct 19, 2020 Updated: Jun 19, 2022 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image with text

    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!

    baked keto pie crust
    pre-baked pie crust

    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

    YouTube thumbnail picture of pie crust
    YouTube thumbnail picture

    Frequently asked questions

    How do I keep pie crust from getting soggy?

    To keep the bottom crust from getting soggy, you'll need to blind-bake, or pre-bake, before adding the filling.

    Is this crust gluten-free?

    Yes, it is! It's gluten-free, grain-free, and can also be made dairy-free and paleo.

    Can I make the crust ahead of time?

    Yes! The crust can be made and stored in the fridge for up to 3 days or frozen for up to 3 months before rolling out.

    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

    dry ingredients in bowl of food processor
    dry ingredients in bowl of a food processor

    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.

    dry ingredients with butter in bowl of food processor
    dry ingredients with butter pulsed in

    Next, pulse in butter until it resembles coarse sand.

    keto pie crust dough in a ball in food processor
    dough in a ball in the bowl of a food processor

    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.

    unbaked pie dough in a plastic baggie
    dough in a plastic baggie

    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.

    pie crust rolled out on parchment paper
    dough rolled out on parchment paper

    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.

    unbaked pie crust in pie dish
    unbaked crust pressed into pie dish

    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.

    baked pie crust
    prebaked crust

    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.

    piece of apple pie with ice cream and caramel
    apple pie on a plate with ice cream and caramel

    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

    small piece of pie crust rolled out and cut into strips
    dough rolled out and cut into strips

    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.

    adding strips of crust to the edges of the pie
    adding stips of crust to the edges of the pie

    Place the strips of dough over the edges.

    overhead shot of unbaked apple pie
    overhead shot of unbaked apple pie

    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.

    close up of baked apple pie
    close up of baked apple pie

    💭 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!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    Keto Pie Crust Recipe {Almond Flour}  Story

    📖 Recipe

    overhead shot of unfilled, baked keto pie crust

    Keto Pie Crust Recipe With Almond Flour

    This Keto Pie Crust Recipe With Almond Flour is tender, flaky, delicious, and so easy! With a few simple ingredients, you'll have a perfect pie in no time. Plus, it's Paleo, gluten-free, and grain-free too! While not difficult, please follow the instructions carefully to ensure a perfect pie crust. This recipe makes 1 standard 9-inch crust with a little leftover or 1 9-inch deep-dish crust. If making a double crust, double the recipe and see the notes below. Please see the video for guidance and be sure to read through the notes below before starting!
    5 from 3 votes
    Print Pin SaveSaved!
    Add to Meal PlanGo to Collections
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Resting Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 16
    CALORIES :60kcal
    CARBS :5g
    FIBER :4g
    Author: Cassidy Stauffer

    Ingredients

    • 1 ¾ cups Blanched Almond Flour - finely ground
    • 2 Tbsp. Ground Flaxseeds - I prefer golden for a lighter-colored crust
    • 1 Tbsp. Besti Coconut Flour - Bob's Red Mill or Arrowhead Mills will also work
    • ¼ tsp. Sea Salt
    • 1 Tbsp. Psyllium Husk Powder (NOT whole psyllium husks!) - OR ½ tsp. Xanthan Gum
    • ¼ Cup Erythritol-Based Granulated Keto Sweetener - see notes below, omit for savory pie
    • 4 tablespoon Cold Butter - can use non-dairy
    • 1 Large Egg
    • 1 tsp. Pure Vanilla
    Prevent your screen from going dark

    Instructions

    • In the bowl of a food processor, add the blanched almond flour, flaxseed meal, coconut flour, psyllium husk powder or xanthan gum, sea salt, and sweetener. Process until well combined.
    • Add the butter and process until the mixture resembles coarse sand.
    • Add the egg and vanilla. Process until dough forms a ball in the food processor. Dough should have the texture of play-dough. Add cold water 1 tablespoon at a time or almond flour one tablespoon at a time until if needed to reach the right consistency.
    • Place the dough in a resealable baggie or wrap it with plastic wrap. Allow to rest in the fridge for at least 1 hour or up to 3 days. It can also be frozen up to 3 months. If frozen, slightly thaw out as needed before using.
    • Place the dough on a large sheet of parchment paper and cover with plastic wrap. Roll out from the center until you have an 11 or 12-inch circle. Patch up any cracks with your fingers as you roll. If the crust is rolling out unevenly, feel free to move pieces of the crust around to make a nice circle and re-roll as needed. If the crust starts to warm up, it will be hard to work with and will crack more when inverting. If this happens, pop it in the freezer for up to 15 minutes to cool down.
    • Invert onto a greased 9-inch pie pan. Expect the crust to slightly crack! Patch up cracks and apply any decorative effects.
    • Preheat oven to 350 degrees. Prick the crust all over with a fork and place in the freezer while the oven preheats or for at least 10 minutes.
    • For a no-bake filling: Cover the edges with a crust protector (see notes below) 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. Use pre-baked crust as directed. For a filling that needs to be baked: Cover the edges with a crust protector (see notes below, and make sure they're covered really well!) and bake 15 - 20 minutes or until very lightly browned. Allow crust to cool at least 10 minutes, then add filling and bake as directed. Keep the crust protector on the entire baking time or the edges will burn!
    • Crust is best once completely cooled.

    Add Your Own Notes

    Click here to add your own private notes.

    Video

    Notes

    • 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 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 keto pie crust 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 crust is very hard to work with if not chilled.
    • If you prefer not to roll out the crust, simply press it into the greased pie pan with your hands.
    • 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 crust 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 crust a beautiful golden brown finish and keep it from looking dull. And remember, the edge of the bottom crust won't be seen, so don't worry about making a pretty edge on the bottom crust.
    • Almond flour tends to burn easily. Because of this, I don't recommend baking this crust at a temperature higher than 375 degrees.
    • If the filling isn't meant for a deep dish pie crust, don't use one with this recipe. Otherwise, there will end up being too much crust and it will inevitably burn.
    • See the post above for a tutorial on how to make a fluted pie crust edge
    • For the 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.
    • 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.
    • 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!
    • Also, be sure to check out my YouTube video! Watch the YouTube Pie Crust Video!

    Nutrition

    Serving: 1/16th of pie crust | Calories: 60kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 65mg | Potassium: 19mg | Fiber: 4g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

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      Recipe Rating




    1. Kelly says

      July 11, 2020 at 8:51 pm

      Hi. In the recipe notes it says it mentions using apple cider vinegar if you don’t have a food processor. I don’t see it listed in the ingredients. Just wondering how much you would need? Thank you. 🙂

      Reply
      • Cassidy Stauffer says

        July 11, 2020 at 10:18 pm

        Hi Kelly,

        Sorry, that was a mistake! I'm not sure how that happened, but I removed the apple cider vinegar from the notes. Sorry again and thanks for pointing that out to me!!!

        -Cassidy

        Reply
    2. Garett Backman says

      December 25, 2019 at 3:37 pm

      5 stars
      My daughter and I made the crust for a chicken pot pie and it was wo nderful. I then made the crust for pumpkin pie and it was great.

      I am a Type 1 diabetic and it is great to have nutrition information.
      My question: what is 1 serving? both as to the portion of the pie i.e. 1/6th; 1/4 etc and what does 1 serving weigh?

      Reply
      • Cassidy Stauffer says

        December 26, 2019 at 2:45 pm

        Thank you Garett, I'm SO happy you liked it!!! The nutrition info is for 1/16th of the crust, but I'm not sure how much it weighs, sorry.

        Thanks for the nice review 🙂

        -Cassidy

        Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

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