Almond Flour Pie Crust (Gluten-Free, Paleo, Clean Eating)

An overhead image of a prebaked almond flour pie crust on a blue linen napkin with a measure cup of almond flour and two eggs on a blue painted wood surface

4.34 from 6 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: slices

Calories: 219kcal

Author: Kitrusy

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.

Nutrition