Take 20% off The Best Paleo Recipes of 2014 eBook

Learn more

Try the Primal Palate mobile app

Click here
View more recipes in Treats & Cheats

Almond Flour Pie Crust

prep:15 minutes
cook:10 minutes to 15 minutes
ready in:about 30 minutes
Difficulty
***--
Show nutritional information
  • Serves: 9-inch round pie crust
  • Calories: 2549
  • Total Fat: 233g
  • Total Carbohydrate: 71g
  • Protein: 54g
Our classic pie crust is a must-have recipe for anyone who loves to bake. We use this crust for all our pie-making adventures. The flavor is versatile enough for fresh fruit pies, pudding pies, pumpkin pies, or even cheesecake.

Add a Note

My Notes:

Add a Note

Yield: 9-inch round pie crust

Yield: 9-inch round pie crustdecrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 325°F.
  2. In a medium sized bowl, combine dry ingredients.
  3. In a small bowl, combine wet ingredients (make sure to melt the palm shortening before mixing it into the batter, about 40 seconds in the microwave does the trick).
  4. Stir wet ingredients into dry.
  5. Pat the dough into a 9-inch glass pie dish, and bake for 10–15 minutes, or until golden.
  6. Remove from oven to cool.

Notes

Shaping the pie crust takes a little finesse. It takes about 10 minutes to smooth out the perfect pie crust; you want to create an even, thin layer. We will often use freshly ground pecans in place of almond for our pies. The warm flavor of a pecan pie crust is the perfect complement to a pumpkin pie. For this, substitute pecan meal for almond meal in equal amounts.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. LaraGaudry
    October 14, 2012

    I think the ratios might be a bit off in this recipe. I followed it to the letter (from your cookbook – which I love BTW!), and it came out very wet. When baked, it just sunk to the bottom of my pie plate in a goopy mess. In your book it says 2 tbsp of vanilla extract vs 1 tsp on the website, but I’m not sure it would have made a huge difference anyway to the texture of my first attempt. Too bad :(

  2. cupcakedame
    November 5, 2012

    @LaraGaudry, I would think 2Tbsp vs 1 tps would make a huge difference in the constistency & final product of the crust. Still new to using almond flour myself so not as comfortable with the science of it like I am with ap flour. I can say that I followed the recipe as is above and it turned out perfectly.

  3. kelly
    Supporting Member
    November 12, 2012

    There is a discrepancy from the website and the book regarding the amount of vanilla. I thought 2 tablespoons of vanilla sounded like a lot as I was working from the book so I checked the website and saw one teaspoon of vanilla. I made it with one teaspoon and it turned out fabulous. The crust was pretty thick with a 9 inch pie plate. I wouldn’t be afraid to stretch this recipe to a 10 inch pie if necessary. I’m looking forward to trying it with pecans soon. Thanks guys!

  4. sunsalz
    August 1, 2013

    Was wonderful. I did not have palm oil shortening but used coconut oil instead and it worked wonderfully.

  5. redhededkewty
    November 1, 2013

    The trick for using almond flour in baking is to pack it very well into a measuring cup. Use an individual measuring cup (instead of a larger multi-cup measure), if you can, pack it down with a spoon, then add more and pack it again. If you don’t do this, your recipes won’t absorb as much liquid as they should, and you will get soggy results.

Write a Review

You need to be registered and logged in to post a review.