Easy No-Stick Almond Flour Pie Crust Recipe

Name: Easy No-Stick Almond Flour Pie Crust
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.

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Making a gluten-free base for your favorite pies doesn't have to be a struggle. This almond flour pie crust comes together fast and uses just a few pantry staples you likely have on hand.

Why You Will Love This Almond Flour Pie Crust

Saves Money: Buying almond flour in bulk is much cheaper than buying pre-made gluten-free crusts.
Quick Cleanup: Using the parchment paper method means no floury mess on your countertops.
Versatile: One recipe works for breakfast quiches and dinner desserts.

What You Will Need:

Almond Flour: Provides a rich, nutty flavor and a sturdy structure without the need for gluten. It browns beautifully in the oven.
Melted Butter: Adds moisture and that classic buttery taste we want in a crust. It also helps the almond flour bind together.
Egg: This acts as the primary binder. Because almond flour lacks gluten, the egg is essential to keep the crust from crumbling when you slice it.
Sugar (Optional): Just a touch to complement fruit or custard fillings.

Making the Gluten-Free Almond Flour Pie Crust

Mix: Combine your flour, butter, egg, and sugar (if using) in a large bowl. Use a sturdy spoon or a hand mixer until the dough pulls away from the sides.
Prep for Rolling: Lay one sheet of parchment on your counter. Place the dough ball in the center and flatten it slightly with your hand. Cover with a second sheet of parchment.
Roll: Gently roll from the center outward until the circle is about 11 inches wide (to cover the bottom and sides of a 9-inch pan).
Transfer: Remove the top sheet. Flip the crust into the pan, keeping the bottom sheet of parchment attached. This prevents sticking.
Finish: Press the dough into the corners, repair any small tears with your fingers, and trim the paper. Using any overhanging crust to make your crimped edge even.

Rolling Out The Low Carb Almond Flour 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 ¼-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

Variations for the Almond Flour Crust

Parmesan Crust: Add ¼ 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 ½ teaspoon of garlic powder and ½ 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 ⅓ cup of sugar. For extra flavor, you can also add ¼ cup of grated Parmesan cheese and ½ 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!

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