Simple Gluten-Free Almond Flour Pie Crust

This gluten-free almond flour pie crust is perfect for a delicious dessert. It’s super easy to make and won’t take too much time to prepare quickly. Once made, all you need is a delicious filling to pour into this tasty pie crust.

Gluten-Free Almond Pie Crust

You can use this pie crust for both sweet and savory dishes. If you’re using it for savory, I recommend leaving the sugar out of the crust. Also replacing the coconut with something like cornstarch might be a good idea.

Blind baking is a must for this pie crust as you will need to make sure the egg is cooked, and the crust is strengthened. It’s good practice to use pie weights to help the pie crust keep its shape.

You can prepare this almond flour pie crust a day or two ahead of when you need it. However, with that said, I recommend that you prepare and bake it fresh.

Unlike the coconut pie crust, this crust can be quite thin and still retain its shape and strength. It’s perfect if you need an excellent thin base that will still hold a filling quite well.

Gluten-Free Almond Flour Pie Crust Recipe

Almond Pie Crust
5/5 (100%) 1 vote
Prep time
10 Minutes
Cook time
15 Minutes
Total time
25 Minutes
Makes
1 Pie Crust

Ingredients

  • 200g (7 oz) almond flour
  • ¼ cup desiccated coconut
  • 1 Tbsp. caster sugar (superfine sugar)
  • 1 egg
  • 85g (3 oz) butter melted

Instructions

  1. Preheat an oven to 190°C (375°F).
  2. Lightly grease a pie tin with butter or oil.
  3. Mix all the ingredients in a bowl. It should come together in one ball of mixture.
  4. Press the almond flour pie crust mixture into the tin.
  5. Gently prick the pie crust.
  6. Lay some baking paper over the top and pour in some pie weights.
  7. Bake for 10-15 minutes or until lightly golden.
  8. Use the almond pie crust as required.

Cooking Tips

  • As I mentioned above, you can leave the caster sugar out if you want to use this crust for a savory dish.
  • Coconut can be substituted with another ingredient if you’re not a fan of the taste of coconut. Something like cornstarch or flaxseed is the perfect substitute.
  • If the pie mixture is looking too wet, then add a bit more almond flour. Be very careful as you don’t want to make it too dry.
  • Keep an eye on the pie as it is blind baking. It will help make sure you avoid burning the pie crust.

Nutritional Information

Knowing the nutritional information of what you’re about to eat is incredibly handy if you’re trying limit your intake. If this is the case for you, then you can find everything you need to know right below.

Please keep in mind that you will need to add the filling on top of the values below. It assumes that you will cut the pie into eight different pieces. I have also only estimated the values below, so they may differ depending on any alterations you make to the gluten-free almond flour pie crust recipe.

Nutrition Facts
Serving Size: 45g (1.59 oz)
Servings Per Recipe: 8
Amount Per Serving
Calories 251 Calories from Fat 207.9
% Daily Value*
Total Fat 23.1g 36%
Saturated Fat 7.9g 40%
Trans Fat 0.4g
Cholesterol 43mg 14%
Sodium 10mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

There are so many pie fillings that you can add to this pie crust. One of my favorites is a gluten-free key lime pie. It tastes as good as it looks. It’s the perfect gluten-free dessert to impress your friends and family.

Another filling that you should try is a chicken pot pie. This pastry will work perfectly as a crust on top. Of course, you don’t get that lovely fluffy texture of puff pastry, but it’s still delicious.

I hope that this gluten-free almond flour pie crust cooks out to be as great as it was for me. If you have any feedback, tips or anything else, then please feel free to let me know.

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