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Paleo Pie Crust

paleo pie crust recipe

Paleo Pie Crust made with four ingredients –almond flour, salt, coconut oil, and egg, can cradle fruit or creamy pie filling.

Have you been craving a healthy, yet decadent fluffy pie made with very little added sweetener and all Paleo ingredients? Maybe with an almond flour crust? I have, and I’m sharing my latest inspiration with you in two installments –first comes this easy-to-make Paleo Pie Crust. Next, in a few days, will be a dairy-free Banana Cream filling.

I love baking with almond flour, it’s gluten-free, grain-free and much higher in protein than other gluten-free flours. While I don’t eat almond flour on a daily basis, it’s absolutely wonderful for special occasion treats such as this Paleo Pie Crust.

Paleo Pie Crustprint

  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9-inch pie dish
  4. Bake at 350° for 8-12 minutes

Makes 1 pie crust

This recipe is based on my Gluten Free Tart Crust Recipe. I took the time to retest it in a 9-inch pie dish to double check that it would work.

If you wish to use this almond flour pie crust for a pie that requires baking, simply do not pre-bake it. Load it up with your filling and bake according to the recipe of your choice, or until your pie is all the way cooked through. What do you think you’ll put in this Paleo Pie Crust? Fruit filling, cream filling, quiche –or something else altogether?

Here are some Paleo pie crust recipes from other bloggers:


posted on May 15, 2013

  1. Oh happy day!!! Banana cream pie is my absolute favorite. I’ve been eating a deconstructed one (which is actually very delicious), but oh to eat a real pie crust would be perfection.

  2. So excited about this recipe! Love the fact that it’s only 4 ingredients!

  3. Alison @ Ingredients Inc @ ingredientsinc.net

    i am posting this on my Facebook page today

  4. Martha S.

    I noticed you say to press the dough into the pie dish instead of rolling it flat with a rolling pin first. Does that mean the rolling pin is a bad idea for some reason? Only asking b/c I love using mine and would rather do that than press the dough if it’s doable. Thank you!

    • Ronalyn Hurley

      Elana cannot answer comments but I can and I urge you to try your rolling pin and let us know if it works.

    • PS

      I’ve done another paleo pie crust recipe (not from here) and the dough ends up being more sticky and paste-like, so it just won’t roll out at all. I’m guessing that’s the reason here too.

      This recipe sounds a lot better than the one I used so I’ll be looking forward to trying it. I’m a huge fan of quiche, so I’ll probably add more salt to make the crust more savory for that.

    • Maria

      I’ve made another one of Elana’s almond flour pie crusts and the dough had a consistency that wouldn’t work well for rolling it out. Pressing it into the pan works just fine. And it tastes good, too.

    • susan

      I place in between two pieces of parchment and roll – it works pretty well

    • Chrissy

      I rolled out the dough and it worked just fine.

    • Mary Lou

      The reason for pressing into a pie pan, rather than rolling it out like a traditional crust, is because it just won’t work without the gluten to bind the ingredients together. Gluten is what give breads/pie crusts elasticity; gluten free recipes would simply crumble and fall apart. It may be possible to roll-out on a sheet of plastic wrap and place over your dish, but in my opinion, why dirty-up a rolling pin when it’s not necessary.

  5. Bailee

    Oh, thank you SO much for sharing this!! My son will be able to eat pie on Thanksgiving!! I can’t wait to try this recipe out. I think I will put some kind of pumpkin filling in my pie because it is my favorite. But, I hope I can find a recipe without sugar that tastes good too!

  6. Diana

    This is almost the same as the recipe for Against All Grain’s Bacon Gruyere Breakfast Pizza, which I made last night for dinner. (The AAG recipe adds a tablespoon of cold water.) I used butter instead of coconut oil. The crust was too thick for a 9″ tart pan. I wish I had purchased a 10″. I par-baked the crust for 10 min per Danielle’s (AAG) instructions and the edges ended up being perfect, but the center was still doughy. I think the thickness of the crust was a problem. Also, I will probably par-bake the crust longer in the future, while covering the edges to keep them from burning. Oh, and most importantly, the crust was delicious (on the edges at least, just needed more cooking in the center).

  7. Saundra

    Looking forward to making a pie! Thanks for this recipe.

  8. Cindy Drozda @ cindydrozda.com

    Thank you, Elana for this recipe! You said that you don’t eat almond flour every day. Why not? Is there something wrong with eating it every day?

    Cindy

    • Morgyn

      Hi! I know you posted your comment a while ago, but no one responded! You may already have the answer to your question. Just in case, I’ve been reading a lot about almond flour (and baking a lot with it!), and from what I’ve read, almonds are pretty fatty and so they aren’t ideal to eat a lot.

      However, in my area I only have access to almond flour and tapioca starch. I’m looking into making and/or buying some coconut flour online. Until then, I’m only cooking/baking with almond flour. I think it’s okay to choose how much is good for you to eat- I love nuts and I don’t gain weight when I eat them in somewhat excess moderation. :)

    • Cynthia Green

      Actually there would be nothing detrimental to one’s health to eat almonds or almond flour as much as one desires. Nutritionally, fat is not our enemy as long as the source is healthy, organic, non GMO, and in the case of animal fat, raised on an organic diet that is natural to the particular animal, free from hormones or antibiotics and raised in an environment which does not stress the animal. Really, the human body has a critical need for fats, as the membrane which encloses every cell in the body is made from – you guessed it – lipids (fats)!
      Most nutrition and health experts, naturally oriented or otherwise, agree that the “fat free” craze of the last 30 years has been a dismal failure. In fact it has been directly correlated with the extreme increase in obesity and rise in heart disease observed over this period of time, likely due to the addition of sugar and other highly processed ingredients and toxic chemicals.
      Sorry for the lesson, but I am a biochemist and passionate natural health advocate!

    • Stephanie

      It’s not because almonds are fatty. It’s because they’re very high in Omega-6 fatty acids. We need Omega-6′s, but only in proper proportion to Omega-3′s. It’s very easy to overload on Omega-6′s, especially in the US.

    • staci

      The short answer is: cooking nuts makes them less-good for you, I still do nut-based baked goods but not very often, I look for coconut-based baked goods instead.

      The longer, more well-explored answer(s) can be found here: http://www.marksdailyapple.com/are-nut-based-baked-goods-healthy/#axzz37SNkDsMw

  9. This looks like your tart crust which is a favorite here. :-)

  10. I have been paleo for a year and a half now. I seldom use Agave or other high glycemic index sweetners. Mostly we use xylitol, which is made from the sap of the birch tree. Adding some xylitol to the pie crust mix gives it a shortbread taste! Usually for fillers, we use frozen frozen or fresh organic blueberries, or a berry mix, or lemon juice, thickened with kudzu and sweetened with xylitol. Xylitol will cause some digestive disruption if used in excess, but it doesn’t have the same laxative effect as mannitol. Our chewing gum and mouthwash also contains xylitol, and my dentist says my gums have de-aged ten years (no inflamation!! ) since being on this regime. I am looking for a good source here in Canada of sourdough starter that will grow on coconut flour. We recently had coconut sourdough bread, toasted. Delicious! but we will have to watch the slippery slope of over consumption, as we are reformed bread a holics! Lots of love, and thankyou Elana, for your emails that brighten my inbox with healthy delicious paleo treats. hugs all! Marilyn

  11. Olivia@ OmNom Love @ omnomlove.blogspot.com

    This looks like it’d be great for an apple or pumpkin pie. I can’t wait to try it! Thanks for another great recipe,Elana! :D

  12. Louise Powers NJ doula @ louisepowers.com

    I’ll be making this with my Double Good Blueberry Pie recipe soon. Thank you.

    I was a baker & dessert chef for years & I cook for families all the time as a doula. It’s so important to be able to make things for people with dietary constraints.

  13. jerri anne

    Can the crust be rolled out? Will u describe how to press this dough into a pie pan?

  14. This is beautiful! I’d love to know what your favorite filling is!

  15. Bobbie Murphy

    This is beautiful, I’ve been wanting a goo gf pie crust, ty & God Bless you!

  16. Violet

    @Marilyn, I have been able to reproduce sourdough using sour cream and gluten free beer. With modest results for us. Our family being from the bay area, sourdough was hard to give up! My niece says, “glutton NOT gluten” :)!

  17. Katie

    I just love you, Elana!!! Thank you so much for doing all the hard work so that I can quickly and easily feed my family healthy, wholesome, and delicious food. You just make me happy:) Love all of your stuff!

  18. Kiran @ KiranTarun.com @ kirantarun.com/food

    I love using almond flour in my pie crust. Can’t wait for the banana cream filling recipe!

  19. Beth

    This looks like another winner.
    I keep coming back to your blog because all of your recipes are straight forward, use simple ingredients, and are so healthy.

    Thank you!

  20. Deb Kinney @ reviveorganizing.com

    Hi Elana,
    Sooooooo happy to get this recipe. This comes just in time for my favorite season of the year – Berry Pie Season! Can’t wait to try it. Thank you so much for all your continuing, mouth-watering recipes. Such wonderful gifts to us.

    Deb

  21. Lindy

    Oh happy day! Can’t hardly wait to give this a try.

  22. i’m always looking for low carb pie crusts. this sounds like a great one.

  23. Amanda

    Do you think almond meal will work in place of them almond flour? Im just waiting for my almond flour to arrive :)

  24. Laura

    Would this crust work well as a base for a quiche? If so, do I per-bake it before adding the egg mixture?

  25. Cassandra

    I was wondering if this recipe would work for small individual “hand pies” the kind that are shaped like a half moon??

  26. I made the crust tonight for my Turkey Pot Pie, and it was wonderful! It didn’t look as pretty as the picture here, but it tasted like slightly sweet biscuits! http://urbanpioneerwoman.com/2013/08/21/poultryrecipes/

  27. melissa @ my whole food life @ mywholefoodlife.com

    Love, love, love this simple recipe! Thanks for sharing. Just pulled it out of the oven and it smells heavenly. :)

  28. Jasmine

    Can I use it for chicken and veg pie

  29. Linda

    This is very similar to a gluten free pie crust recipe I have been using, but I. Use a tbls of water and a tbls of bragg’s apple cider vinegar and it makes the crust even flakier!

  30. Mayra

    Will you ever make a cookbook or a healthy lifestyle book? Because I would buy it if you did.

  31. Nicole

    Any good substitutes for the almond flour? coconut maybe? Nut allergies make using almond flour problematic!

  32. Caroine

    What is it that you don’t like about Almond Flour? Your comment was ‘While I don’t eat Almond Flour on a daily basis’…

    • Stephanie

      Because almonds are very high in Omega-6 fatty acids. We need Omega-6?s, but only in proper proportion to Omega-3?s. It’s very easy to overload on Omega-6?s, especially in the US which can cause a lot of problems, including cardiac issues.

  33. beveley wilson

    i am very excited to try new recipes.

  34. Diane

    Is there a difference between almond meal and almond flour?

  35. Saritha Nord

    Hi:

    I wanted to make mini pies later this month for a party I’m throwing. Would this crust recipe work, or would I be better of with the GF Tart Crust? For either crust (tart or paleo) would I add the filling to the unbaked crust, then bake? Thanks so much for your amazing recipes!!

  36. judie

    Hi Elana; my problem is Almond flour. Honeyville doesn’t ship to Canada so what other kind do you suggest? Bob’s red mill?

    • veronica

      I’ve used bob’s many times in a pinch but it never does the job well. I don’t think they blanch it properly because it’s darker than honeyville’s and it’s not ground fine enough. Elena’s FAQ section talks about this. I know there are other vendors that ship online. Maybe try one of those?

    • chris

      I’ve used both and honestly didn’t see a difference. I also use 1/2 hazelnut flour in sweet recipes and less sweetener, and it works well (BRM also). good luck!

    • JP

      try checking with wellbees.com they have a really fine almond flour that I realized beats the price of Bob’s Red Mill almond meal/flour even after the shipping, and is a much higher quality product. I don’t know how it compares to honeyville as far as quality goes, but it seems like the price is at least comparable.

  37. Can you use almond meal instead of almond flour?

  38. Malena

    Oh my gosh. I have never made a pie crust from scratch because it looked like a pain. But this. This I have to try. Gonna order me some almond flour tonight!

  39. Kim

    I tried using this crust for a quiche. The crust turned out great. I baked it per Elana’s recipe then poured the quiche mixture into the crust and baked per the quiche recipe. It turned out very nicely, however the nutty flavor from the almond flour did not pair well with the egg/veggie/cheese mixture. I would use this crust for a dessert pie but not a quiche.

  40. Jennifer

    I am allergic to coconut. What can use to substitute for coconut flour, coconut milk and coconut oil?
    Thank you

  41. Jennifer Oliva

    Can I freeze this crust ahead of time? Thinking about making a couple now, then freezing for pumpkin pie for Thanksgiving…

  42. Craig

    Has anyone made a pumpkin pie using this almond crust recipe? If so, did you pre bake the crust or not? I just made a pumpkin pie using a similar recipe and the almond crust burnt badly.

  43. Cindy Drozda @ cindydrozda.com

    Why not eat almond flour on a daily basis?

  44. Lisa

    Made this yesterday with the chocolate pecan pie recipe. Followed the recipe exact & it was awesome!! Even the non-Paleo eaters raved about it. The only issue I had was it stuck slightly along the top rim of my metal pie pan. I pressed the tines of my fork along the top for a decorative edge so I’m wondering if that had an effect. No major sticking issues otherwise but I think next time I’ll lightly coat the pan with coconut oil.

  45. Lisa Cooper

    I do not own a food processer. While I only bake once a year, I know that mixing techniques are important. Can you maybe give us some tips for preparation by hand?

  46. Teri

    Hello, I only have an 8 an 3/4 in pie dish, can you please let me know why I should only use a 9 in pie dish? Thanks!

  47. Elle Haight

    Do you melt the coconut oil?

  48. Terry

    I am right in the middle of making 3 of these crusts for tomorrow, and I realized, I don’t know if you should melt the coconut oil, or leave it as is. If anyone knows, please reply. I seem to always mess up baking adventures.

    Thanks, Terry

  49. Pam

    I just made this dough tonight. I rolled it out between two sheets of plastic wrap. I pealed the top wrap off and then laid the pie pan on top of the dough. Tipped it over and it fell into place perfectly. I finished it with a low carb pumpkin pie filling. It is delish!

  50. Stacy

    My ‘dough’ is coming out an oily mess and won’t even form into a ball when pulsed in the Vitamix. Tried to make a second batch by hand and it’s just incredibly oily and won’t form at all.

    • Sam

      Are you melting your coconut oil? Don’t. I use my hands to mix the dough without the oil, then I take solid coconut oil, break it up into smallish pieces, then actually put it in the freezer for a few minutes before adding it into the dough. Try to mix with a fork if you can, or if you must use your hands, stick the dough into the freezer for a couple of minutes so that your hands don’t heat it enough to melt the oil and mix very quickly. It’s much like traditional flaky pastry dough–you want small pieces of butter/coconut oil left.

  51. Help! When I put all the ingredients in my food processor it never formed a ball and was very dry and crumbly. Do you know what I should have done?

  52. Jo

    Hey everyone!
    I thought this was a great recipe. In order to keep the cost down and because I wasn’t looking for a paleo, just a gf pastry, I subbed half of the almond flour for buckwheat. I ended up having to add another egg, but it tasted deeelicious. I made a filled (venison, in case you’re wondering) pie and next time I will blind bake it for about 5 mins before I add the filling. (I didn’t cos on another site for a similar recipe they said not to). It was crisp and tasty. Will definitely make it again. (I also subbed half the coconut oil for butter and it worked great). [END]

  53. Anna Funnell

    I just used this recipe to make mince pies and it worked fantastically – I even managed to roll it out like normal pastry! I couldn’t roll it quite as thin, of course, so the pastry wasn’t quite as melt-in-the-mouth, but it worked far better than I expected and actually didn’t even taste that different! Thank you, Elana! :-)

  54. herbie

    Hello

    I am looking for a pie dough recipe to use with baked apples, the kind that come wrapped in pie dough, and then get baked. This recipe, made with ground almonds doesn’t quite roll thin enough. I don’t have a food processor, and no room in the kitchen for one anyway. Has anyone some helpful hints. One pie crust should be enough for 2 large apples, and I only managed one apple with this. Baking now, will report back on taste later.

    ‘Bye for now
    herbie

    • Sam

      You’re baking apples inside the dough? I can see this being very hard to do without the gluten in wheat flour… you might try using your hands to mold the dough around the apple rather than rolling it out and trying to wrap it that way. I could see the dough coming off though. Maybe mold dough around each apple, put it in the freezer for a few minutes to harden the dough slightly, then wrap parchment paper around the apple to hold the dough on through baking. Might need to puncture holes in the parchment paper to vent.

  55. lisa

    Thanks for the recipe. I loved this pie crust it was fantastic! I love your recipes, please keep it up.

  56. kathleen

    I’m going to make the pie crust today for a pumpkin pie, my favorite holiday pie!

  57. Mr. James Megan @ flourmillhub.in

    Great recipe thanks for sharing recipe with us.

  58. diane

    what will the measurements be in grams or ounces as I do not understand cups. is it just any cup??

  59. Sam

    This is an awesome pie crust. I like to add some honey and a 1/4 tsp of vanilla. Also, I have baked like 3 pies using this crust recipe and only now noticed that you said not to bake it if the filling requires baking. Seems to come out just fine even baked twice (I wrap the perimeter for the 2nd baking.

    I love that the crust stays together unlike most flour-based crusts. I had an apple pie end up too runny and I was able to scoop the filling out of the crust and thicken it in a pot, then pour it right back in like nothing had happened.

  60. Gabe

    Hi, I was just wondering if this pie crust is very savourey without the use of any honey or maple syrup? It just seems with only those ingredients it wouldn’t be very nice with a sweet filling. Thanks

  61. kb

    We loved the taste and performance of this crust. We all agreed it was a bit greasy as it was used for a meat pie, and would cut the oil in half next time.

  62. Traci

    A few questions left unanswered: we don’t eat almond about every day because we probably (and collectively) don’t want to gain weight! You can’t just eat all the almonds you want to eat…

    Also, I’m guessing that the browner almond meals have left their skins on– a requirement in Norwegian baking when making goodies like Kransekake, a cookie-stack ‘cake’ that depends on the skins not being ground too much.

  63. Theresa Brandon

    I love Elana’s Paleo pie crust. http://www.elanaspantry.com/paleo-pie-crust/?relatedposts_exclude=3468 It is just what I needed for the fresh Rhubarb pies I have been making.

  64. Debbie

    I just baked an apple custard pie for breakfast using this crust. The crust mixed up perfectly in the food processor and my 7 year old son pressed it into the pie pan. I did not pre-bake the crust. I spread out the apple slices evenly over the pie crust, poured in the custard (made with coconut milk) and baked at 400 F for 45 minutes. The crust worked out really well even with that much baking. We all loved the pie!

  65. Tamara

    I just cooked a single crust strawberry rhubarb pie, paleo style. I would post a pic if I could. Yummy!!!!

  66. lori culwell

    Any ideas on how to omit the egg for a vegan version?

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