I am looking for a crust for making strawberry tart, so need to be a bit hard (a bit like biscuit texture, has a crunch to it) not soft/crumbly? If you do it by hand, you have to make sure the dry ingredients are mixed well first, then keep pressing and stirring the dough after adding the wet ingredients. If you use a loose bottom pan you can just run a knife around the edges and that will take care of the problem. If this almond flour crust that is low carb would work, it would be wonderful. This low carb pie crust is a true holiday wish come true: 5 inexpensive ingredients! I made a Pineapple Pepper Pie , using your recipe. Hi Lisa – this makes enough for 1 9-inch pie crust. Sorry Joanne – I thought a note at the end would be enough. Did you change something else about the recipe? Introducing… my basic low carb keto pie crust recipe! I pressed them in to the greased and floured tart pans. Hi Avery! I’d love to try this recipe. Most pastry doughs involve cutting cold butter in. Filled it with Chocolate chess pie and we all felt like it ate like an almond joy pie. I omitted the sugar and vanilla and added lemon zest and fresh thyme and it was delicious. I pressed it into the pie pan as instructed as I’m used to no grain baking. I used flax, however, it gave the pie a strange flavoring (as flax usually does). This is my “go to “ pie crust now! Five ingredient almond flour pie crust - easy to make with dairy free and egg free options! I did the same thing too and I agree it is so good!!!! Really annoys me when recipes do this. Hi Anu! You’d just have to make sure it’s not too watery (from the tomatoes) and pre-bake the crust first. Could this crust be doubled to make a top crust? Rich, buttery and insanely delicious - this Gluten Free Pecan Pie has just the right amount of gooeyness and crunchiness in every bite! Hi Martha, Please use the same amount as written for the ghee. Let me know how it goes if you decide to try it. If so, should they be kept in the fridge? Hi Beth! If you don't need this to be a low carb crust you can replace 1/2 cup of the almond flour with tapioca flour … Do you have to use Ghee? My Easy Low Carb Pie Crust. Although next time I’ll press it thinner as it was very thick (delicious though); this makes a lot of dough for the one pie. Thank you. Hi Joyce, No additional time necessary. 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? Question – Do you think I can add cheddar cheese to the crust mix? Maya, That is my granddaughter’s name. Hello! Since custards like pumpkin pie are sensitive to temperature changes, I think having the crust at room temp would work best. Type your question or comment below, and click "Post Comment". Hi Zoe! May be I made a mistake. I site your inaccuracy because I work with a lot of people who are genetically lactose intolerant and for them, even a little dairy can be harmful, or at least very uncomfortable. Hi Susan, I haven’t tried that yet but it should work. Like any crust, it can get soggy upon thawing with certain fillings. Hi Chantelle! I just made this crust for my sweet potato pie. Should I still bake crust ahead of time? Hi Gia, The pie shell needs to be baked before you add filling. I am so happy to hear that, Marcy! However, it was very hard. I hope you both love the quiche! Maybe I should use a springform pan, just in case. Hi, I tried this recipe and it is great. Can I sub whole milk? I was curious as I have a daughter who is vegan and thought she might like this recipe. You have ghee listed. Can you please provide a weight or liquid measurement for the ghee? I already have the crust smooshed into the pan. Can this be used as a top crust as well? Share your recipe picture with @wholesomeyum or #wholesomeyum on Instagram or in our Facebook support group, too - I'd love to see it! I bought blanched almond flour and several containers of fresh blueberries today so I plan on cooking this today. I’m new to low carb cooking and every day is a learning experience. Hi Megan, this would just be for the bottom crust. Hi Dori, You can use butter in place of ghee in the same amounts. Almond flour pie crusts aren't “traditional” per se, but I absolutely adore how simple this crust is to make. But although the bottom of the crust was alright, the top was wet and stodgy. Hi Donna, You can use butter or coconut oil instead if you want to. I am so glad you liked the crust, Di!! Can’t wait to try this recipe soon! Added red onion, kale, carrots, bone broth, and chipotle peppers in adobo to round out the filling. Hope you love it! It is highly clarified butter. Should I bake the crust first? It isn’t exactly the texture of regular pie crust but it is delicious in its own right. I baked it for about 15 minutes which was enough to start colouring the edges. Get RECIPE TIPS in the post above, nutrition info + recipe notes below! In this recipe I use almond flour. 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. Hi Sanviti! I am a newcomer to keto-cooking, so I was a bit cautious about making a “from scratch” crust (another victim of the ready-made rolled-up Pillsbury crust in a tube), but it was NOT hard, and my “pie testers” proclaimed it superior in all aspects. Hi Jennifer, Yes you will need to par-bake the pie crust before adding your pumpkin pie filling. I added the whole egg instead of half to incorporate more liquid. An almond flour pie crust recipe, perfect for many kinds of pies! If I’m baking an apple pie, how do I bake the top crust? I halved this recipe to make little fruit tarts. Hi Beth, Thank you for your notes. Kim. I made a chicken pot pie. Crust. Then, used a spatula to put each piece on top. Delicious thin-crust pizza, sturdy enough to hold in you hand—this easy almond flour pizza crust is the perfect base for all your favorite pizza toppings. In fact, I did just that. I like this recipe… I possibly used 1/8 cup too much butter… it’s taken about 15 min longer to cook. I’m going to be making Pecan pie on Thanksgiving day but was wondering if I could bake the crust today or tomorrow. Hi Meaghen, Yes, absolutely! Is Swerve ok to use for the crust? If you want it sweeter, you could try adding a few drops of super concentrated sweetener like pure stevia or pure monk fruit extract, that way it won’t change the dough consistency but would add sweetness. I would prefer to use that instead of ghee. It also happens to be keto, vegan, grain-free, gluten-free, & Paleo. Hope you love it! 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. So I put the pie crust in the freezer and now I’m ready to make the pie. This was spread over the marmalade, then followed by the final layer: a container of whipped topping, garnished with long strands of lemon zest. For some reason that I can’t yet figure out, whenever I make this with coconut oil the crust really wants to stick to the sides. Thanks for stopping by! Hi Jenna, It’s probably not sturdy enough to be a top crust. Did you use finely sifted almond flour or almond meal? 3) turning them over once they were cooked only dumped the contents out and didn’t help me get the whole units out…lol…doh! You should be alright baking everything at once – I’ve made an apple pie with this myself recently and didn’t need any additional bake time. Thank you, Sarah! If I were to bake this, then put a filling in it and bake again for 30-40 minutes (providing I protect the edges) will it over bake the crust? The flour, sweetener, salt, add-ins, fat, and even egg are all customizable, up to a point. (can’t eat almonds but everything else sounds perfect). I made them in individual pie cases, A+ for flavour unfortunately however I couldn’t get most of them out.