Almond Flour Pie Crust (Gluten-Free, Paleo, Clean Eating)
A marriage between a pastry and a graham cracker crust, this clean eating, gluten-free, paleo friendly pie crust is a simple and easy to make recipe that can be used to create an equally delicious crumb/streusel topping! Rich with just the right amount of sweetness and spices it is my go-to recipe for pie crusts.
Servings: 8 slices
Calories: 219kcal
Ingredients
For Pie Crust:
- 1½ cups blanched almond flour (super fine)
- ¼ cup organic coconut flour
- ⅓ cup organic coconut sugar
- ⅛ tsp Himalayan salt
- ⅛ tsp Ground Nutmeg (optional)
- ⅛ tsp cinnamon powder (optional)
- ¼ cup salted butter (melted) or coconut oil for a dairy-free option
- 1 large egg (room temp)
- 1 tsp vanilla extract
For Crumble Topping:
- ¼-⅓ cup Almond Flour Pie Crust Dough (ingredients listed above)
- 6 tbsp blanched almond flour (+ 1 more if needed)
- 2 tbsp maple syrup
- ½ tsp cinnamon powder (to taste)
Instructions
For the Pie Crust:
- Combine the almond flour, coconut flour, coconut sugar, salt, and nutmeg and cinnamon (if using) in a bowl until thoroughly combined.
- In another bowl mix together the melted butter, egg and vanilla. (Ensure that the butter is cool to the touch so as to not cook the egg).
- Combine the wet and dry ingredients together and mix until a soft dough forms and no almond flour is left dry.
- NOTE: If making the crumble topping, reserve ¼-⅓ cup of the dough and set aside.
- Press your dough into a pie tin (lightly greased with coconut oil or any oil or butter of choice) and dock it (poke it) with a fork before baking at 350°F for 12-15 minutes as a means of prebaking and setting your crust. Let your crust cool before filling.
- Fill and bake as directed with your choice of filling.
For the Crumble Topping:
- Combine the reserve ¼ - ⅓ cup of pie crust dough with 6-7 tbsp of blanched almond flour, maple syrup and cinnamon powder.
- Once combined break down into smaller crumbs using your fingertips or two forks. (note that your crumb will be slightly moist and sticky but should crumb easily)
- Sprinkle the crumb topping over your pie and bake as directed.
Notes
- Your dough may be a bit crumbly at first but as you keep mixing it will come together.
- I've found that using the back of a spatula to press and drag through the dough helps to mix the dough and allows it to form much quicker.
- Once you set your dough into your pie dish, chill it for 10 minutes before (pre)baking.
- If you do not want the crumb topping then use the pie crust dough as needed without reserving the 1/4 -1/3 cups of it. It will lead to your crust being on the slightly thicker side.
- This recipe makes enough for a standard 9" pie tin.
- Estimations for the nutritional info is calculated only for the pie crust and does not include the additional ingredients (almond flour, maple syrup and cinnamon powder) for the topping.