Almond Flour Pie Crust

By Kath Dedon

I have made Elana Amsterdam’s Paleo Pie Crust two or three times since Thanksgiving. It makes a great grain-free option for pies. Everyone seemed to enjoy it and it’s very easy to make. I thought it was about time I shared it.

I used this Almond Flour Pie Crust to make pecan pie, but it could be used with whatever filling you like. Elana uses only 2 tablespoons of coconut oil, but I found that 3 tablespoons worked better for me. It was a little crumbly with the smaller amount.

Honeyville Blanched Almond Flour is the flour I used. I can find it at my local Costco. It is a much finer grind than other almond flours or meals. You could probably use other brands, but I haven’t tried any of them.

If you, or someone you love, eats wheat-free, gluten-free, grain-free, or paleo, give this Almond Flour Pie Crust a try. You’ll be their super hero!

Pecan pie in an Almond Pie Crust

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Almond Flour Pie Crust

(Adapted from Elana Amsterdam’s recipe on elanaspantry.com)

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Be sure to use the baking sheet in the oven. I found that each time I made the crust, there was oil on the outside of the pie plate after I baked it. I’m not quite sure how to avoid that; I was glad to have used the baking sheet.

(print the recipe)

2 cups blanched almond flour

¼ teaspoon sea salt

3 tablespoons coconut oil

1 egg

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1. Place a large rimmed baking sheet on a rack in the middle of the oven and preheat to 350˚.

2. Put the flour and salt in a food processor and pulse.

3. Add the coconut oil and egg and pulse until it comes together.

4. Press into a 9-inch pie plate.

5. Fill with your preferred pie filling and bake on the preheated baking sheet for 40 – 50 minutes. (Exact time will depend on your filling. 40 minutes was plenty for my pecan pie.)

6. Or, for a pre-baked crust, bake it without filling on the baking sheet for 8 – 12 minutes.