What is your advice for using this crust for a pie that requires the filling to be baked in the pieshell? But although the bottom of the crust was alright, the top was wet and stodgy. My crust came out delicious, will definitely make again. You don’t need to worry about chilling and cutting in the butter which can feel tedious and sometimes tricky. Does this recipe work for tarts as well? I’d rather stick to the old school version than do that again. Press the dough into your prepared baking tin. . Any suggestions? You’ve made my holiday cooking easier and healthier for my family! Why don’t you list alternative ingredients? I am happy you liked it, Betty! I made a chicken pot pie. I don’t believe it is the best choice for pop tarts, though. Hi Linda, Yes, you can use this crust for pumpkin pie! I’m a huge fan of your recipes. But pies with traditional crust are so carb heavy and I have cut way back on eating pie. Thanks. The ‘pie in a jar’ recipe calls for it to cook for 45 minutes, will that be ok for this crust too? Hi Gia, The pie shell needs to be baked before you add filling. I used regular butter and Splenda granular. Thanks for this recipe! Thank you very much for your recipes. Enjoy! Thank you for sharing this easy and eat tasting crust. Introducing… my basic low carb keto pie crust recipe! Hi Kate, Yes ghee is not dairy-free, but it is lactose free. Hi Gloria, Yes, always pre-bake this crust. Hi Melanie, Yes, you need to pre-bake the crust before adding any filling to it. Also, I have not tested baking this recipe at a higher temperature, which may have contributed to the sticking issue. Use the almond pie crust as required. Thanks again! Please let us know how it works out if you decide to try it! I par baked the crust for ten minutes before adding the filling. My name is Renate and I am trying to make a sweet potato pie with almond flour. So how long do you actual cook the crust for? I’m hoping to serve pecan pie tarts as a GF option at a family gathering. So I guess that will not work using almond flour??? It isn’t exactly the texture of regular pie crust but it is delicious in its own right. I decided to use almond flour as the base because it has a nice crunch and flavor when baked. I ended up adding 2x the oil and an extra egg in attempts to make it not so dry. 4) I have to say I was a little frustrated with this site…I came to see a quick and easy recipe…as this is my first visit here, I felt it took AGES to get to the part I really wanted and needed. Yes, coconut oil works great too. :/ Thank you. Adjust the amount of salt accordingly, as noted on the recipe card below. Hi Anu! Baked in a 11×7 glass dish with parchment. The wires may get bent. Accurate information is appreciated for their sakes. Your email address will not be published. Keto pie crusts generally aren’t flaky like a traditional wheat flour pie crust. (If using vanilla, stir that into the melted ghee before adding to the dry ingredients.) I am so happy to hear that, Bruce! If you’re using this crust in place of a regular to cook something else in it though (like and apple or pumpkin pie) then just cook the crust as the recipe instructs. I see the other recipe with the geletin, but can i just add this dough/crust as the top and freeze without baking the top first? MWAH MWAH MWAH! We love it! Would this pie crust stand up to the ingredients of a tomato pie? Do you think the butter was just too rich? Hi Amy, generally for almond flour you can use the “scoop and level” method (scoop right from the bag of flour and level it with a knife). Gluten Free + Low Carb + Vegan Options. Since the crust was already baked before freezing would I be able to just add the filling and bake from frozen? What I am saying is it is super forgiving and so great. Hello! Otherwise, the crust will be soggy and absorb the filling. Hi Jennifer, Yes, this crust needs to be par-baked. They came out great, but tasted like pulverized flour. Thanks!! It’s: ✔️Grain Free✔️Low Carb✔️Made up of five ingredients✔️Is egg free, dairy free, vegan adaptable. Help. I actually used that exact vegan block while I was testing this for the vegan version so I don’t think it’s the butter. Please let us know how it turned out! I also used allulose and didn’t care for the consistency of the crust. You can make this keto pie crust recipe sweet or savory, depending on the filling you use and the flavors you are going for. Can you bake and freeze pie crust for later use? Ghee is actually the oil from butter. You can try unblanched, but the texture will be more “nutty” and less flaky. I don’t think so I think it comes from cows and sheep milk. Sorry Joanne – I thought a note at the end would be enough. Thank you for making one of the best parts of Thanksgiving delicious! Great job!! Because of that it is commonly accepted in the Paleo community. Up to you! You can also use butter or coconut oil instead in this recipe if you want to. YES, also email me a printable keto food list (over 230 foods)! Thanks. I baked the pie crust before I realized I had forgotten to order powered Swerve for the pumpkin pie. Hope you love it! xanthan gum? Hi Robert, I suggest you follow the recipes as written in the card. Maya you are a genius. The easiest way to remove them would be to use muffin liners. Hi Cheri, I haven’t tried it with a recipe requiring those types of temperature changes, but you can probably get around the burning issue by covering the edges with foil. I want to put apples in to cook. So delicious! I currently have a pumpkin pie in the oven to test everything out and so far par baking seems to be the way to go. I tried this and I totally messed it up and guess what it still turned out great!!! I’m not sure of the correct measurement. For an egg free alternative add water until a soft dough forms that can be pressed into a ball. Like almost too hard to cut. I used it for a quiche and will try the sweet version soon. Hi Jeff, It won’t work to roll it and then place it into a pan of any kind – it won’t hold together to transfer it. Thank you, Ifeoma! Hi Roz, I haven’t tried that but I think it would. Almond flour crust tend to brown quickly so I recommend covering your crust with foil or baking paper after 20 minutes baking to prevent it from going too dark. I have it one star but it wouldn’t accept my rating! Hi Diane, you will bake this crust a total of two times if you use a filling that needs to be baked. Perfect crust for my butternut squash (low carb) pie. Not as-is, but I have a keto apple pie recipe coming up that will have instructions on modifying this to stand up to a top crust. When it comes to pumpkin pie I do recommend par-baking the crust. Did you try the tourtiere? I used something called Naturli Vegan Block instead of butter. Still a great crust. I’ve been baking pies for years and have never put sweetener in the crust. Hi! The flour, sweetener, salt, add-ins, fat, and even egg are all customizable, up to a point. Sorry you had issues getting them out! Unfortunately this doesn’t work well as a double crust as-is, since it’s not pliable enough to place over something. If so, do I use the same amount? Enjoy! Lots of eggs though. But if you want to add a little flavor to the crust itself, you can – it all depends on what you are filling it with. Thanks! Easily make a gluten-free pie crust in a stand mixer using these simple instructions. I made it with your easy Tamale Pie Casserole dish. THANK YOU!!! Has anyone tried making this crust with a flax egg? Serving size in recipe notes above. Hi Martha, Please use the same amount as written for the ghee. I used unsalted butter and not ghee and maybe that was the difference. Hi Melissa – When it comes to pumpkin pie I recommend par baking the crust for about 15 minutes before adding the filling. No, it wasn't light and flaky like you would expect a pie crust to be, but there's a place for the lighter pie crusts. You can flute the edges of desired; if it crumbles when doing this, just press it back together. The new magic healthy flour … The "dough" will be dry and crumbly. Or roll it between two sheets of parchment or wax paper? Hi Alla, You would definitely need to pre-bake the bottom crust, no matter what filling you are using. Time needed: 1 hour. Really annoys me when recipes do this. Doing it that way creates a crust that’s a little more crumbly, but it still tastes great. Sorry, I don’t have a filling like that yet. Sorry about the confusion – I updated the post to clarify what I meant there. It is highly clarified butter. I am tryng to convert an old recipe for blackberry cream pie and will need to bake the filling to set. Hi Joanne, As long as it is properly stored in the fridge, then yes that will work fine. Don’t forget to #asaucykitchen on instagram if you try this Almond Flour Crust! Can i just use regular butter? I’m excited to make this pie crust today. I used 1/3 cup cane sugar as the sweetener, as I haven’t found a calorie-free sweetener that my stomach can handle yet. Happy Thanksgiving. That sounds like a delicious way to use this crust. This almond flour pie crust recipe has been my favorite for a couple of years now. You state that: “ghee is dairy-free,” this is a false statement. I use it all the time, and share it with tons of people. Sorry! 1.5xing the recipe, I took 1/3 and pressed onto a cookie sheet on a silicone mat and prebaked a top crust and was able to transfer it to the top of the pie with a little breakage but it did the job and tasted great. This makes it perfect for pot pies as well as an apple pie. You can serve this pie as a main meal or enjoy the leftovers for breakfast or brunch at a later time. YUMMMMMY! Any feedback is appreciated. If you want a coconut flour crust, try this coconut flour pie crust recipe instead. Hi, Love your recipes. I keep trying – mushy. Has anyone made the crust a day early? It wasn’t burned but would this have caused the crust to stick to the pan? Is the pie crust that is pre-baked done? Hello…before I viewed this video I was going to treat this like making a conventional pie crust using a food processor and cutting in cold butter and water. I didn’t have enough Almond Flour so I used 1 C of Coconut Flour. I love Keto Shortbread Pie Crust with fruit, chocolate, pumpkin, you name it! A Flavorful, Crunchy Crust. You could pull it out of the oven a minute or two early to help save the golden color. Parbake , prebake or just pour in filling and bake? I do miss a good pie. It looked like the crust in the video and was easy to press into the pie pan and I pricked it with a fork, baked it for 10 minutes, then put an apple pie filling in it and baked again. Worked out great and made a nice crust. Most pastry doughs involve cutting cold butter in. Is 1/4 cup of melted not the same as 1/4 cup solid? Any advise? I’ve heard of people using flax eggs as a substitute, but haven’t tried it in pie crust yet. I am anxious to try this recipe. I love a great southern tomato pie made with tomatoes, cheese and of course, lots of bacon. Ingredients Needed. If you're looking for a gluten free pie crust that tastes like the real deal, this is the best one! Hi Elisabeth! It came out really well, I just used 1/2 butter and 1/4 cup coconut fractionated oil, one egg, 2 cups almond, 1/2 ish cups coconut flour. It should taste lightly of sweet almond from the almond flour and erythritol. Next time I will proportionately reduce ingredients. Will try it with the pie filling I made soon. I sifted the dry ingredients just because it seems to make my keto recipes work better. I wondered as I was measuring the almond flour about the best technique for that. I haven’t made this yet but rest assured it’s on my to do list. Simply yummy! But I tried the recipe and not bad without sweeteners! You cannot replace almond flour with coconut flour in recipes. Wholesome Yum | Natural, gluten-free, low carb recipes. It’s a buttery, flaky base for your filling to be the star. Baked at 350 for about 22-24 min. Need a tiny bit more sugar to be honest. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. My daughter has some serious tummy issues, and she’s on a fairly restricted diet. My Easy Low Carb Pie Crust. Hi. Hi Terry, This uses a pretty standard amount of salt for a pie crust. Thank you, Reni! Do you suggest baking the crust prior to adding the filling? Remove the pie cover for the last 20 minutes of baking, so the crust will get nicely golden. You can use butter or coconut oil instead of ghee if you’d like. You'll see it on this page after we review it.I welcome constructive criticism, but I'm a person just like you - treat me like you'd like to be treated. If you happen to find on that uses xylitol, I recommend you substitute with equal amounts of allulose. I have to confess I did make one little goof: I got the pumpkin pie recipe confused with the crust recipe and put in a teaspoon of the molasses and it was so tasty! Thanks. The coconut sugar really enhances the nuttiness of the almonds. Click underlined ingredients to see where to get them. To make diary free, I substituted the ghee with vegetable based organic spread and my biggest challenge was needing to avoid the egg (egg allergies – hence vegan). Letting them cool completely first can help! It not only tasted great, but it was sturdy. As many hate the wheat flour, traditional rolled crusts get eluded many times despite being loved by many. So today we're doing it. I would double-check your measurements, perhaps? It baked up beautifully and tasted even better. If so, how would I accomplish that? I pressed them in to the greased and floured tart pans. This coconut Almond Flour Pie Crust is the best clean eating crust recipe, it is 100% gluten free, paleo and low-carb. I made a low carb pecan pie (your recipe) the first time and two butternut squash pies this time. You will not miss the crust you grew up with!! If I use coconut flour does it change any of the other ingredients quantities? I haven’t been able to test it yet so it’s hard to give an exact amount, but I think the solution would involve adding a bit of starch to the crust to absorb the extra moisture. I would probably re-press. But it smells SO GOOD! Easy and delicious! I am very excited to try this crust with the full pumpkin pie recipe for Thanksgiving! The measurement is close to the same, just a little less – use a scant measuring cup. Let me know if it works out for you! Here’s a full keto pumpkin pie recipe that uses this crust, if you need it. I haven’t tried it with cashew but I think it would work out just the same! What if 2 cups of mozzarella was part of the mix, I wonder if this would create a good flakey pizza pie crust. Hi Kym, I haven’t tried that, but if you use only flaxseed meal the texture probably won’t be great. This is my new go to crust for both savory and sweet desserts. Thanks so much. ice water, unsalted butter, Nutella, salt, pastry flour, baking powder and 2 … Hi Scott, Yes, you pre-bake the crust. You could even argue that it’s easier to make than a regular gluten based pie crust for a few reasons. Hello! It is wonderful! I’m in the middle of making it and looks very greasy. If you’ve chosen a no-bake pie recipe, then you’ll want to bake the crust before you add the filling. Hi Kasey, Yes, that’s exactly right. Thanks for stopping by! Add the egg. It can be left out at room temp overnight, but should be refrigerated once the pie is complete. In a large bowl, mix together the almond flour, erythritol (if using), and sea salt. All your recipes I have tried are simply fabulous. I made the low-carb pumpkin pie with this crust and I was just thrilled with it. It’s about time to change that. Didn’t have enough almond flour but as I use ground fried pork rind for different recipes I used that; also I added 2 egg whites (for strength). I’m new to low carb cooking and every day is a learning experience. Amount per serving. Ingredients. Most gluten-free pie crust recipes call for coconut flour, almond flour, oat flour, or some combination. I have a question about the solid form of coconut that you can use in the 5 ingredient almond crust. Hi Susie, I am sorry your crust turned out darker than expected. Carefully poke holes in the surface using a fork to prevent bubbling. Good morning, everyone! Crust. Savoury? Gently prick the pie crust. I already have the crust smooshed into the pan. smelled and tasted wonderful. I just made this and had PLENTY of crust to fill my 10-inch pie dish. Click here for the recipe for pumpkin pie using this crust. Hi, my daughter and I have to eat gluten free, so your recipe fits the bill. Next time, heavy on the pan prep: grease and maybe even dust with whatever flour or meal I am using. Thank you for sharing this special pie. Please ensure Safari reader mode is OFF to view ingredients. Just curious. Get classic holiday dishes and seasonal favorites, all made low carb, absolutely FREE! I’m making a pumpkin pie for thanksgiving. Join 120,000 others to get a FREE keto food list, plus weekly keto recipes! Thank you so much! I want to bake a rhubarb pie. My family never knew they were eating a Keto pumpkin pie! I used it to make a quiche. Thank you! I would include pictures, but I don’t know how. (Add fillings only after pre-baking.). As you mentioned – the crust naturally has a lot of fat/richness which makes it hard to crisp up with so much direct moisture. Any feedback would be appreciated. It is so obvious of how much time and effort that you put in everything! Would increasing the amount of butter make the crust “softer”? Have a great day! I replaced ghee with coconut oil, could that be it? I usually have good luck with your recipes, so thank you! And again with filling? This will be my new go-to keto pie crust. I need your help though. Hi Tracey, You can switch to metric on the recipe card to get weights. A friend commented that it’s much tastier than normal pie crust. I’ll probably go back and read the entire post, but your “nutshell” comment at the beginning when your talking about what kind of nut flour to use to make a pie shell has me rolling. My crust is super thin. Here’s hoping. Did not completely understand. I pressed it into the pie pan as instructed as I’m used to no grain baking. I’m thinking of a chicken pot pie next time but I like a top crust on that so will probably just make an extra crust and make some cut outs to go on top. However, the coconut fat option you detail is a truly dairy-free option. Good morning, everyone! Hi Madeline, Yes, you can use coconut oil or melted butter for this recipe. The only issue I had was the filling recipe I used called for an unbaked crust. Thanks!!!! Hi Talia, You can probably make it at least a few days ahead and store in the fridge. I realize they off set cost or provide an income, but the reader needs the option to be able to “X” out of them or close them off the page. How much do I bake it prior to adding in my filing? I can eat butter, so I would use butter to grease the pan.