Almond Flour Pie Crust

Golden brown almond flour pie crust

The Spruce Eats / Kristina Vanni

Prep: 5 mins
Cook: 12 mins
Total: 17 mins
Servings: 8 servings
Yield: 1 9-inch crust
Nutrition Facts (per serving)
201 Calories
18g Fat
6g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 201
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 20%
Cholesterol 23mg 8%
Sodium 75mg 3%
Total Carbohydrate 6g 2%
Dietary Fiber 4g 13%
Total Sugars 1g
Protein 7g
Vitamin C 0mg 0%
Calcium 79mg 6%
Iron 1mg 6%
Potassium 214mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When it comes to baking, it can be challenging to find gluten-free alternatives for your favorite recipes. This almond flour pie crust is an excellent choice when you need a gluten-free option when making pies. The recipe is entirely grain-free because almond flour isn't a type of milled flour, rather it is simply finely ground almonds.

Since an almond flour pie crust doesn't contain any gluten, it cannot be rolled and shaped in the same ways as a traditional flour-based pastry crust. This crust is simply pressed into the pan, similar to a graham cracker crust. If you want to decorate the rim of the pie crust, using a fork and pressing it into the top edge works best.

“If you are looking for a grain free pie crust, this will become your new go-to recipe. I think this would taste really great with a nutty pie, such as a pecan pie or a sweet chess pie.” —Tracy Wilk

almond flour pie crust/tester image
A Note From Our Recipe Tester


  • 2 cups blanched almond flour (not almond meal)

  • 1/4 teaspoon salt

  • 2 tablespoons melted coconut oil

  • 1 large egg

Steps to Make It

  1. Gather the ingredients.

    Position a rack in the center of the oven and heat to 350 F.

    Ingredients for almond flour pie crust recipe gathered

     The Spruce Eats / Kristina Vanni

  2. In a large bowl, combine the almond flour with the salt.

    Almond flour and salt being combined in a bowl

     The Spruce Eats / Kristina Vanni

  3. Add the melted coconut oil and egg. Stir to combine.

    Melted coconut oil and egg being stirred into almond mixture

     The Spruce Eats / Kristina Vanni

  4. Spoon the pie crust dough into a 9-inch pie pan.

    Almond flour pie crust holding together in a lump and placed in pie pan

     The Spruce Eats / Kristina Vanni

  5. Evenly press the dough into the bottom and up the sides of the pan.

    Pie crust evenly spread in the pie pan and coming up the sides

     The Spruce Eats / Kristina Vanni

  6. Using a fork, press indentations into the top edge of the pie crust for decoration.

    Fork pressing decorative indentations in the rim of the pie crust

     The Spruce Eats / Kristina Vanni

  7. Bake until lightly golden brown, 8 to 12 minutes.

    Golden brown baked almond flour pie crust

     The Spruce Eats / Kristina Vanni

  8. Cool completely before adding any pie filling of your choice.

    Almond flour pie crust in pie pan cooling on a wire rack

     The Spruce Eats / Kristina Vanni

How to Use

This almond pie crust can be used in place of any pie crust that is baked before filling, for both bake and no-bake pie recipes. Choose pies that don't call for a top crust, like a streusel-topped apple pie, peach pie, and chocolate cream pie.

Almond Flour vs. Almond Meal

Both almond flour and almond meal are made from ground almonds, but there are two subtle differences of note. Almond flour is made from blanched almonds (where the skins have been removed) while almond meal includes almonds with skin, leaving dark flecks. Almond flour is also ground more finely than products labeled almond meal.

Almond flour is readily available in grocery stores in the baking aisle or gluten-free sections. However, it can sometimes be pricey, and making your own almond flour at home is easy. Place whole blanched almonds, about 1/4 cup at a time, in the food processor. Pulse until a flour-like consistency is achieved. Use a sifter to separate any larger pieces that remain and repeat until all of the almonds are transformed into flour. Whether store-bought or homemade, almond flour should be stored in an airtight container in the refrigerator.