Easy No-Stick Almond Flour Pie Crust Recipe

Name: Easy No-Stick Almond Flour Pie Crust Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 ½ cups of almond flour; 4 tablespoons of melted butter; 1 egg; ⅓ cup of sugar if making a sweet crust. Omit if using for a savory crust.

Jump to Recipe - Print Recipe

Making a delicious gluten-free pie crust is much easier than you might think. This simple almond flour pie crust recipe comes together in about 40 minutes total. It’s a wonderful, versatile base you can use for both savory quiches or sweet dessert pies.

What You Will Need:

2 ½ cups of almond flour
4 tablespoons of melted butter
1 egg
⅓ cup of sugar if making a sweet crust. Omit if using for a savory crust.

So back to the crust! There are only a few ingredients in a mixer and you are all set. It is very important to have some aluminum foil or a pie crust protector on hand. The edges of the pie crust can get a touch overdone when baked. Wholesale clubs have great prices on almond flour.

Mixing almond flour pie crust ingredients

There are just three or four ingredients to this pie crust. The fourth depends on if you would like a sweet crust vs a savory. Almond flour, melted butter, one egg, and sugar if needed. The sugar should be added for fruit pies or tarts, custard pies, etc. The sugar should not be added for quiches or frittatas. Combine all the ingredients by hand, using a hand mixer, or a stand mixer.

Once the ingredients are combined they should begin to come away from the side of the bowl. Meaning that it will not continue to stick to the side of the mixing bowl. The pie crust is ready to be formed!

Rolling Out The Pie Crust

Almond flour dough is delicate so it can’t be “rolled and transferred” like a normal pie crust. The best way to handle it is to use parchment paper to do all the work. The parchment paper will be used to help roll out the dough, transfer it to the pie tin, and line the crust in the pie tin making it easier to get the pie slices out.

Place your ball of dough between two large sheets of parchment paper.
Use a rolling pin to roll the dough out to an even 1/4-inch thickness. Use a guide if necessary.
Peel off the top sheet of parchment.
Using the parchment, carefully lift the pie crust and set the crust into the pie tin. The parchment will be between the crust and the pie tin.
Patch any holes or cracks, then crimp the edges of the crust.
Use a pair of scissors to trim the excess parchment.

blind baked almond flour pie crust from Cleveland cooking. — Blind baked almond flour pie crust from Cleveland Cooking

Bake the crust for 10-12 minutes at 350 degrees F if you need a blind bake and 23-25 minutes for a complete crust bake. Make sure to keep an eye on the crust edges and use foil or a crust shield to keep the edges from burning. Enjoy!

Variations

Parmesan Crust: Add 1/4 cup of grated Parmesan cheese to the dough.
Herbed Crust: Add 1 teaspoon of dried herbs like rosemary, thyme, or “Italian Seasoning” to the dough.
Garlic & Onion: Add 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder.

FAQ’s:

My dough seems too crumbly. What should I do?

Almond flour dough is naturally more crumbly than wheat-based dough. Make sure your butter was fully melted and the egg is well-combined. If it still won’t press together, you can add a teaspoon of cold water, but try not to add too much.

Will this crust be flaky like a traditional butter crust?

This crust bakes up wonderfully crisp, buttery, and sturdy, but it has a different texture than a gluten-based crust. Because almond flour has no gluten, it doesn’t create the same ‘flaky’ layers. Instead, it has a delicious, rich, and tender ‘shortbread’ or ‘cookie-like’ texture that is perfect for both sweet and savory fillings.

How do I make this a savory crust for a quiche or pot pie?

It’s easy! The main step is to omit the 1/3 cup of sugar. For extra flavor, you can also add 1/4 cup of grated Parmesan cheese and 1/2 teaspoon of garlic or onion powder directly into the dough mixture with the almond flour.

My dough is too crumbly or sticky to roll. What did I do wrong?

Almond flour dough is naturally more delicate than wheat dough. If it’s too sticky (especially in a warm kitchen), your butter may be too soft. Try chilling the dough disc for 15-20 minutes before rolling it. If it’s too crumbly, make sure your butter was fully melted and your egg was well-combined. If it still won’t come together, you can add 1-2 teaspoons of cold water, but be careful not to add too much!