Almond Flour (pie) Crust

Caitlin Riley
Jan 23, 2023
3 min read

Updated: Apr 3, 2023

Low FODMAP and healthy crust option! It may not look as perfect as a regular pie crust, but it makes up for it in flavor and health benefits!

This gluten free and healthy crust option is great for both sweet and savory pies!I used it for this Chicken Pot Pie Recipe. It is Low FODMAP so it's also a fitting option for anyone following a that diet. The Low FODMAP serving is about 1/4 cup of almond flour so a slice is safely low fodmap. You can easily serve this to your gluten free friends or enjoy yourself if you are on a gluten free diet as well.

Crumbly and warm, a great crust for any pie!

The crust will begin and continue to look darker than your normal pie crust due to the almond flour and olive oil. It is intended for pies, but you can use it for whatever crust needs you have. Use it for crumbly cookies or turnovers. It is a heavier dough, so I wouldn't recommend attempting to make anything that requires a light or flaky crust.

Almond Flour (Pie) Crust

Ingredients

Yield: One top of a pie crust

You can 2.5x the recipe to create enough for the lower part of the pie if you like

Timing: 5 minutes

Cook time (cook with chosen pie)

2 and ¼ cups of almond flour
1 and ½ tablespoons of sugar (coconut sugar is also an option)
¼ cup olive oil
¼ tsp salt

Directions

Combine almond flour,* salt, and sugar in a bowl and whisk together.
Create a well in the middle of the mixture and add in the olive oil.
Mix until combined.
The dough should be crumbly but hold together. If it's too crumbly a drop more olive oil, if it's too wet add more flour.
Form dough into ball and place onto wax paper. Roll out dough to fit over your pie or shape how you would like for your usage. Ideally the crust should be thin, but keep together (about 1/8-1/4 of an inch thick).
Transfer pie crust by lifting the piece of wax paper carefully on the sides. Flip onto the top of the pie.
Crimp edges over edge of pan to help avoid leaks if you have enough!

Unbaked to baked (with a close up in the middle!)

Notes

* If you want to make your own almond flour, all you need in 2 cups of raw almonds and a food processor or blender. Pour the almonds into a food processor and process on low for 20 seconds. Then pulse for a "Mississippi second" (e.g. 1 Mississippi (Sorry if you are not from the US )) long about 50 times.

Give it a longer pulse if the flour is still too thick (should be small granules, but they will not be as small as all purpose flour at all). After a longer pulse (if needed), continue to pulse in second long bits as needed to reach desired consistency.

If using sliced or slivered cut the number of second pulses down to about 35-40.

* If the pie is one that bakes longer or very hot (higher than 450° F), cover the top with foil halfway through the bake to avoid a burnt crust!