The Ultimate Tender Almond Flour Pie Crust: A Reimagined Classic

Step into the world of exceptional baking with this incredible recipe for almond flour pie crust. Renowned for its unparalleled tender and delightfully crumbly texture, this crust is lightly sweetened, making it the quintessential foundation for an array of sweet and savory pies. Whether you’re crafting a vibrant strawberry rhubarb pie, a decadent chocolate pie, or adding an intriguing twist to a beloved banana cream pie, this crust promises to elevate your homemade desserts.

Almond pie crust rolled out on white marble, ready for baking. — A beautifully rolled almond flour pie crust on a pristine marble surface, hinting at the deliciousness to come.

This particular almond flour pie crust recipe holds a special place in my heart, being one of the first creations I shared back in 2013. Its signature tender, almost melt-in-your-mouth quality, combined with a subtle sweetness, makes it an ideal partner for the juicy fillings of fruit pies. Over the years, this versatile crust has become a staple in my kitchen, forming the base for countless delightful desserts, including luscious strawberry rhubarb pie, classic peach pie, vibrant cherry pie, bursting blueberry pie, and the irresistible peach blackberry pie, among many others.

The magic behind this crust’s extraordinary tenderness lies in the precise combination of shortening and almond flour. This duo works in harmony to create a texture so delicate it practically dissolves on your tongue, offering an experience distinct from traditional pie crusts. Despite its gourmet appeal, this recipe is remarkably straightforward, mirroring the ease of my popular Crisco pie crust recipe, but with the added depth and unique character of almond flour.

Why You’ll Adore This Almond Flour Pie Crust
Essential Ingredients for Your Perfect Crust
Creative Twists and Smart Substitutions
Step-by-Step Guide to Crafting Your Almond Flour Pie Crust
Chef Lindsey’s Expert Insights
Frequently Asked Questions About Almond Flour Pie Crust
Almond Flour Pie Crust Recipe Card
Beyond the Crust: More Baking Adventures Await

Why You’ll Adore This Almond Flour Pie Crust

No-Shrink Pie Dough Perfection: Bid farewell to frustratingly shrunken pie crusts! The thoughtful inclusion of vegetable shortening in this recipe is a game-changer. Shortening not only contributes significantly to the crust’s tender texture but also acts as a powerful deterrent against shrinkage during baking. This, coupled with the balanced blend of all-purpose flour and almond flour, ensures your pie crust maintains its shape beautifully, creating a stunning presentation every time. You can trust this dough to hold its form, making your pie endeavors stress-free and satisfying.
Sophisticated Savory-Sweet Flavor Profile: The almond flour isn’t just for texture; it imbues this pie crust with a subtle, sophisticated savory note that perfectly complements and enhances a wide range of fillings. This delicate nutty undertone provides a delightful contrast to the sweetness of fruit pies, making each bite an exquisite experience. Imagine the rich aroma and taste it brings to a classic pumpkin pie, transforming a familiar favorite into an intriguing gourmet delight. It’s this unique flavor dimension that sets this crust apart from traditional versions.
An Old-Fashioned Recipe, Modernized for Success: This recipe has roots in a cherished culinary classic, The American Woman’s Cookbook (1944 Edition). While honoring its vintage charm, I’ve meticulously refined and updated it with my modern pastry chef expertise. This means you benefit from tried-and-true techniques alongside contemporary tips and tricks that guarantee foolproof results. You get the best of both worlds: a nostalgic flavor profile with the reliability of modern baking science, ensuring your crust is perfect every single time.
Effortless Elegance: Despite its professional-grade taste and appearance, this almond flour pie crust is surprisingly simple to prepare. The ingredients are common, and the steps are clear, allowing even novice bakers to achieve stunning results. The rich golden-brown hue and rustic texture of the finished crust lend an air of homemade elegance to any dessert, impressing guests without requiring hours of complex work.
Remarkably Versatile: Beyond its suitability for fruit and cream pies, this crust adapts wonderfully to various culinary creations. Consider it for a savory quiche, a tart, or even as a base for a crumbly streusel topping. Its adaptability makes it a valuable asset in any baker’s repertoire, encouraging experimentation and creativity in the kitchen.

A fluted cutting wheel cutting strips of an almond flour pie crust, perfect for lattice work. — Creating decorative strips of almond flour pie crust with a fluted cutting wheel for a beautiful lattice top.

Essential Ingredients for Your Perfect Crust

Crafting the perfect pie crust begins with understanding the role each ingredient plays. Here’s a detailed look at what you’ll need and why:

All-purpose flour: This forms the primary structure of our pie crust. All-purpose flour contains just the right amount of gluten to create a tender, yet pliable dough when handled correctly. For an even more delicate crust, you could opt for pastry flour, which has a lower protein content. Remember to measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping, to avoid a dense crust.
Almond Flour: The star of this recipe, almond flour, contributes significantly to the unique tenderness and subtle nutty flavor. I highly recommend using blanched almond flour, which is finely ground and yields a smoother, more delicate crust compared to almond meal. However, if almond meal is what you have on hand, it will still work, providing a slightly coarser texture and more rustic appearance. For consistent quality and flavor, I often turn to Bob’s Red Mill for my almond flour needs.
Granulated Sugar: Beyond simply adding sweetness, sugar plays a crucial role in the caramelization and browning of the pie crust, resulting in that appealing golden-brown finish. It also contributes to the crust’s overall tenderness by interfering with gluten development, ensuring a soft bite rather than a tough one.
Kosher Salt: A seemingly small but mighty ingredient, kosher salt is essential for enhancing and balancing the flavors in your pie crust. It prevents the crust from tasting bland or one-dimensional, bringing out the inherent richness of the other ingredients. Kosher salt is less dense than table salt, meaning a teaspoon weighs less and offers a more controlled seasoning. Importantly, salt also helps inhibit excessive gluten formation, which is vital for achieving a tender pie crust texture.
Shortening: This recipe champions vegetable shortening for a specific reason: its unique fat composition is excellent at coating gluten strands, effectively preventing them from forming a strong, elastic network. When shortening is used exclusively or predominantly in a pie crust, it results in an incredibly crumbly and tender texture, distinct from the flakiness often associated with butter-based crusts. For a similar effect, you could experiment with an equal amount of solid coconut oil, ensuring it’s well chilled.
Whole Egg: The inclusion of a whole egg adds a trifecta of benefits: fat, moisture, and flavor. The fat from the yolk contributes richness and helps to hydrate the dough without over-activating the gluten, which is key to maintaining a soft and tender crust. The egg also acts as a binder, helping to hold the dough together. For an extra layer of flavor, consider adding 1 teaspoon of vanilla extract along with the egg for a delightful vanilla note.
Cold Water: Water is the final binding agent, bringing all the dry ingredients together to form a cohesive dough. It is absolutely critical to use ice cold water and to work the dough as little as possible once it’s added. This minimizes gluten development, which is paramount for a tender pie crust. The colder the water, the more controlled the hydration process, leading to a perfectly delicate texture.

Please refer to the detailed recipe card below for precise measurements and quantities for each ingredient.

Creative Twists and Smart Substitutions

While this almond flour pie crust recipe is perfect as is, it also offers fantastic flexibility for customization. Here are some ideas to inspire your culinary creativity:

Almond Flour Alternatives (Homemade or Other Nuts): If blanched almond flour is hard to find, or if you prefer a truly fresh grind, you can easily make your own. Simply process blanched almonds in a food processor until they reach the finest possible consistency. Be careful not to over-process, or you’ll end up with almond butter! For a delightful flavor adventure, substitute the almond flour with any other nut flour. Toasted hazelnut flour, for instance, would create an exquisitely rich and aromatic crust, especially wonderful for chocolate or pear pies. Pecan flour or walnut flour also offer unique profiles.
Elevate with Alternative Flours & Flavor Boosts: This recipe is a canvas for seasonal and complementary flavors.
- Nut Flours: Beyond almonds, explore finely ground pistachios for a vibrant color and unique taste, or pecans for a deeper, buttery note. Each nut flour will impart its distinct character to your pie.
- Citrus Zest: Incorporate the finely grated zest of an orange, lemon, or lime with the dry ingredients. This adds a bright, aromatic lift, perfect for fruit tarts or berry pies.
- Warm Spices: For a cozy, autumnal twist, blend in a teaspoon of cinnamon, a pinch of nutmeg, or a dash of cardamom with the dry ingredients. These spices pair beautifully with apple, pumpkin, or pear fillings.
- Extracts: A few drops of almond extract (in addition to or instead of the vanilla) can intensify the almond flavor, while a hint of orange blossom water can add an exotic touch.
Grain-Free Considerations: While this recipe uses a combination of all-purpose and almond flour, I haven’t specifically tested it as an entirely grain-free pie crust. Achieving a stable, gluten-free pie crust often requires a different blend of flours and binders (like xanthan gum). If you’re aiming for a fully gluten-free pie crust, it might be best to seek out recipes specifically developed for that purpose.
Butter vs. Shortening – A Key Distinction: It’s important to note that this recipe is specifically designed around vegetable shortening for its characteristic tender and crumbly texture. While an all-butter crust offers a distinct flakiness, it behaves differently and might not yield the same “melt-in-your-mouth” quality as this shortening-based recipe. Therefore, I haven’t tested this particular recipe with butter as a direct substitute. If you’re looking for a pie crust that uses butter and leans towards a low-carb or keto-friendly profile, I highly recommend trying my dedicated almond flour tart crust recipe, which is formulated specifically with butter for excellent results.

Step-by-Step Guide to Crafting Your Almond Flour Pie Crust

Follow these detailed instructions to create a truly perfect almond flour pie crust every single time. More precise measurements and additional details can be found in the comprehensive recipe card below.

Phase 1: Making the Pie Dough

Achieving a tender, workable dough is the foundation of a great pie crust. Here’s how to master it:

Step 1: Gather Your Cold Ingredients. While not strictly mandatory, having all your ingredients, especially the shortening and water, thoroughly chilled significantly helps in controlling gluten development and achieving a tender crust. I frequently freeze my vegetable shortening for about 15-20 minutes before I start, as it tends to warm up quite rapidly during handling.

Step 2: Combine Dry Ingredients and Cut in Shortening. In a large mixing bowl, or in the bowl of a stand mixer equipped with the paddle attachment, thoroughly combine your all-purpose flour, almond flour, granulated sugar, and kosher salt. Ensure they are well mixed. Next, add the cubed, cold shortening. Using a pastry blender, two knives, or the stand mixer on low speed, cut the shortening into the dry ingredients. Continue until the mixture resembles coarse meal with pieces of shortening roughly the size of small peas or coarse sand.

The Visual Cue: Dough Color Changes. This is a crucial indicator of proper mixing! When the shortening is not yet fully incorporated (“under cut in”), the flour mixture will appear distinctly white and dry. As the shortening is appropriately mixed in, coating the flour particles and breaking down into smaller pieces, the mixture will visibly transform, taking on the appearance and texture of wet sand. This color and texture change is often a more reliable guide than strictly judging the size of the shortening pieces.

Step 3: Incorporate the Egg. In a separate small bowl, beat the whole egg with a fork until it is smooth and no visible streaks of egg white remain. This ensures even distribution in the dough. Add the beaten egg to your flour and shortening mixture. Gently toss with a fork or mix on low speed in your stand mixer until the egg is just incorporated. The mixture will still be crumbly but will start to show signs of cohesion.

Step 4: Add Cold Water and Form the Dough. Now, gradually add the ice-cold water, starting with about 2 tablespoons. Continue mixing gently with a fork or on low speed. The exact amount of water needed can vary slightly depending on humidity and flour absorption, so add it cautiously, a teaspoon at a time, until the dough just comes together. You’re looking for a dough that holds together when pressed into a ball, but isn’t sticky or wet. If chunks are falling apart, add a tiny bit more water. Remember, it usually takes less water than you think! Once cohesive, gently gather the dough into a ball. Flatten it into a uniform disk, wrap it tightly in plastic wrap, and press out any air.

Step 5: Chill for Optimal Texture. This chilling step is non-negotiable for a truly tender crust. Refrigerate the wrapped dough disk for at least several hours, or ideally, overnight. Chilling allows the flour to fully hydrate, the shortening to firm up, and the gluten to relax, all contributing to a crust that is easy to roll and delightfully tender once baked.

Phase 2: Rolling & Latticing the Dough

Handling this delicate almond flour dough requires a gentle touch. Here’s how to roll and shape it beautifully:

Step 6: Rolling Out the Dough. Remove the chilled dough from the refrigerator and let it sit at room temperature for 5-8 minutes before attempting to roll it. If it’s too cold, it will crack and be difficult to work with. On a lightly floured surface (or between two sheets of parchment paper), roll the dough out evenly to approximately ¼ inch thick, rotating it frequently to prevent sticking and ensure an even thickness. If you notice any small cracks forming, gently press them together with your fingers.

Chef’s Technique for Transferring Fragile Dough: This almond flour dough is inherently more fragile and prone to tearing than traditional all-purpose flour crusts. To successfully transfer it to your pie pan without breakage, I highly recommend the rolling pin method: Gently roll the flattened dough around your rolling pin, then carefully unroll it directly over your pie dish. This technique provides maximum support and minimizes stretching or tearing.

Step 7: Shaping for Single or Double Crust Pies.

For a Single Crust Pie: Carefully settle the rolled dough into a 9-inch pie pan. Trim the edges, leaving about a ½-inch overhang, then decoratively crimp the edges using your fingers or a fork for a beautiful finish. Place the pie crust back into the refrigerator for another 20-30 minutes to firm up before either adding your chosen filling or proceeding with pre-baking (blind baking).
For a Double Crust Pie: If your recipe calls for a top crust, roll out the second half of your dough (remembering to double the recipe initially, as noted in the Chef’s Tip). You have several creative options for the top:
- Lattice Top: For a stunning visual effect like my strawberry rhubarb pie, cut the rolled dough into strips and weave them into a classic lattice pattern over your filling. This dough’s tender quality makes latticing a bit more challenging, but entirely achievable with patience. You can find detailed visual guidance on how to lattice a pie crust on my YouTube channel.
- Full Top Crust with Vents: Alternatively, simply place the second round of dough over your filling. Be sure to cut a few vent holes in the center or along the top, similar to my peach pie. These vents allow steam to escape during baking, preventing a soggy top crust and ensuring even cooking.

Phase 3: How to Pre-Bake (Blind Bake) the Almond Flour Pie Crust

Pre-baking, or blind baking, is a crucial step for many pie recipes, especially those with wet fillings or no-bake fillings, to ensure a crisp, perfectly cooked crust. Here’s the professional approach:

Step 8: Prepare Your Oven and Parchment. Begin by pre-heating your oven to a precise 425°F (220°C). While the oven preheats, prepare your parchment paper. Cut a sheet of parchment large enough to cover the entire inside of your pie crust and extend over the edges. Crumple this parchment paper into a tight ball, then smooth it back out. This crumpling makes the parchment much more flexible and pliable, allowing it to conform snugly to the curves of your pie dough without poking holes or resisting the shape.

Step 9: Weigh Down the Crust. Once your pie crust is thoroughly chilled in its dish, carefully line it with the prepared, crumpled parchment paper. Ensure the parchment extends over the entire crust, including the crimped edges. Now, fill the parchment-lined crust with pie weights. If you don’t have ceramic pie weights, dried beans (like chickpeas or kidney beans) or uncooked rice work perfectly as substitutes. The weights are essential to prevent the crust from bubbling up or shrinking excessively during baking, maintaining its desired shape.

Step 10: The Baking Process – Partially Baked or Fully Baked.

Initial Bake: Place the weighted pie crust in your pre-heated 425°F (220°C) oven and bake for 20 minutes. This initial bake sets the crust.
Removing Weights & Further Baking (if needed): Carefully remove the pie crust from the oven and lift out the parchment paper and pie weights.
For a Partially (Par) Baked Crust: If your recipe calls for a partially baked crust (common for pies with wet fillings that will undergo a second bake with the filling), allow the crust to cool slightly before adding your filling and continuing to bake according to your recipe’s instructions.
For a Fully Baked Crust: If you are making a no-bake pie (like banana cream pie or French silk pie) or a pie with a filling that doesn’t require a second bake, return the uncovered crust to the oven. Continue baking at a slightly reduced temperature (often 375°F/190°C) for an additional 10-15 minutes, or until the center is a beautiful golden brown and appears fully cooked, with no doughy spots. To prevent the delicate edges from over-browning or burning during this extended bake, consider using a pie shield or carefully wrapping the edges with aluminum foil.

Lattice Work with Delicate Dough: The very quality that makes this crust melt-in-your-mouth tender also means it requires a bit more care when creating intricate designs like a lattice. It’s not impossible, however! As you can observe in the beautiful photograph of my strawberry rhubarb pie, which proudly features this almond pie crust, a little patience and a gentle touch will yield stunning, delicious results.

Strawberry rhubarb pie with an intricate almond lattice crust, baked to golden perfection. — A delicious strawberry rhubarb pie, topped with a gorgeous and tender almond flour lattice crust.

Chef Lindsey’s Expert Insights

Yield and Scaling: This recipe, as written in the card below, yields enough pie crust for a single crust pie, perfectly suited for delectable desserts such as a classic pecan pie or a savory quiche. If your culinary ambitions include a double crust pie, like a hearty cinnamon apple pie with a top crust or a beautiful lattice, you will simply need to double the recipe. For your convenience, many modern recipe cards, including the one in this post, offer an easy toggle button (often marked “2x” or “3x”) to automatically adjust ingredient quantities, making scaling effortless!

Prepare Ahead & Freeze for Future Delights: This dough is incredibly freezer-friendly, making it ideal for meal prep and spontaneous baking. After forming the dough into a disk and wrapping it tightly in plastic wrap, you can store it in the freezer for up to two months. When you’re ready to bake, simply transfer the frozen disk to the refrigerator the night before to thaw slowly, then proceed with rolling as usual. Having pre-made pie dough on hand is a secret weapon for busy bakers!

Frequently Asked Questions About Almond Flour Pie Crust

What delightful creations can I make with almond flour pie crust?

This versatile almond flour pie crust is a dream pairing for a wide array of fillings. Its subtle nutty flavor and tender texture truly shine with sweet fruit pies, such as the vibrant strawberry rhubarb pie or the delightful cherry pie. Beyond fruits, it’s equally delicious with rich, creamy fillings like this easy chocolate pie, a comforting buttermilk pie, or even my go-to foolproof pumpkin pie. Its unique flavor profile can elevate any pie you choose!

Is this almond flour pie crust recipe gluten-free?

It’s important to clarify that this specific recipe is not gluten-free, as it incorporates all-purpose wheat flour alongside almond flour. I have not personally experimented with making a fully gluten-free version of this particular recipe. If you are specifically seeking a reliable gluten-free almond pie crust, I recommend exploring recipes explicitly developed for that dietary requirement. A great resource to start with might be this almond pie crust from Wholesome Yum, which is formulated to be paleo, low-carb, and gluten-free.

How should I store almond flour pie dough for future use?

This almond flour pie dough is wonderfully suited for advance preparation, making your baking process smoother and more convenient. For short-term storage, wrap the dough disk tightly in plastic wrap and store it in the refrigerator for up to one week. For longer storage, you can freeze the well-wrapped dough disk for up to two months. When ready to use, simply transfer the frozen dough to the refrigerator to thaw overnight before rolling it out as directed.

What makes this crust different from a traditional all-butter pie crust?

The primary difference lies in the fat used and the resulting texture. An all-butter crust is typically flaky and crisp, as butter’s water content creates steam pockets during baking. This almond flour crust, which relies on vegetable shortening, offers a uniquely tender, crumbly, and almost shortbread-like texture. Shortening, being 100% fat, coats the gluten strands more effectively, leading to less gluten development and a softer bite. The almond flour further enhances this tenderness and adds a distinct nutty flavor.

How can I prevent a soggy bottom crust, especially with juicy fruit fillings?

Preventing a soggy bottom is a common pie challenge! With this almond flour crust, several techniques can help. Firstly, always blind bake (pre-bake) your crust, as outlined in Step 8-10. This creates a barrier against moisture. For very juicy fruit fillings, you can also sprinkle a tablespoon or two of cornstarch, tapioca flour, or finely crushed dry breadcrumbs over the bottom of your pre-baked crust before adding the filling. These absorb excess moisture as the pie bakes, helping to keep your bottom crust delightfully crisp.

If you tried this wonderful recipe and absolutely loved it, please take a moment to leave a 🌟 star rating and share your thoughts in the comments below. I genuinely love hearing from you; your feedback and comments truly brighten my day!

Old Fashioned Almond Pie Crust on marble surface with antique rolling pin

★★★★★

5 from 2 ratings

Almond Flour Pie Crust

by

Chef Lindsey

This recipe for almond flour pie crust is tender and crumbly. It is lightly sweetened and is the perfect pie crust for fruit pies, chocolate pies, or even a twist on banana cream pie.

Prep:
15 mins

Chill Time:
2 hrs

Total:
2 hrs 30 mins

Servings:

12 people

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Ingredients

1 ½ cups all-purpose flour
3 tablespoons almond flour (I used Bob’s Red Mill Almond Flour)
3 tablespoons granulated sugar
½ teaspoon kosher salt
½ cup vegetable shortening (cut in small pieces and chilled)
1 whole egg (well beaten)
2-3 tablespoons ice cold water

Instructions

Make the pie dough:

For best results, ensure all your ingredients, especially the shortening and water, are thoroughly chilled. I often place my shortening in the freezer for about 15-20 minutes before beginning, as it warms up quickly during handling.
In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, almond flour, sugar, and salt. Mix briefly to ensure even distribution. Add the cubed, cold shortening and cut it into the dry ingredients using a pastry blender, two knives, or by mixing on low speed until the pieces are roughly the size of small peas. The mixture should resemble coarse crumbs.

Chef’s Tip: Observe the dough’s color. When the shortening is properly worked in, the flour mixture will transform from a dry, white appearance to a more cohesive, wet sand-like texture. This visual cue is a reliable indicator of correct mixing.
In a separate small bowl, beat the whole egg with a fork until smooth, ensuring no visible egg whites remain. Add the beaten egg to the flour mixture. Gently toss with a fork or mix on low speed until the egg is just incorporated into the dry ingredients.
Gradually add the ice-cold water, starting with 2 tablespoons. Mix gently until the dough just begins to come together. The amount of water may vary slightly, so add more a teaspoon at a time if the dough is too dry and crumbly. The goal is a dough that holds together when pressed but isn’t sticky. Roll the dough into a ball, flatten it into a disk, and wrap it tightly in plastic wrap.
Refrigerate the dough for at least several hours, or ideally, overnight. This chilling period is crucial for relaxing the gluten, hydrating the flour, and firming the fat, resulting in a tender and workable crust.

Rolling & latticing the dough

Remove the chilled dough from the refrigerator and allow it to sit at room temperature for 5-8 minutes. If the dough cracks excessively when you begin to roll, it is too cold; let it warm up a few more minutes. Roll the dough out to approximately ¼ inch thick on a lightly floured surface or between two sheets of parchment paper.

Expert Tip: This almond flour dough is more delicate. For easy transfer to your pie pan, gently roll the dough onto your rolling pin, then carefully unroll it over the pie dish.
For a single crust pie: Place the dough into a 9-inch pie pan. Decoratively crimp the edges, then chill in the refrigerator for 20-30 minutes. You can then add your filling or proceed with pre-baking. For a double crust: Roll out the top crust. You can create a beautiful lattice pattern as demonstrated with the strawberry rhubarb pie, or simply cut a few vent holes for steam to escape, similar to this peach pie. For visual guidance, watch my video on how to lattice a pie crust on my YouTube channel.

How to pre-bake the almond flour pie crust:

Pre-heat your oven to 425 °F (220 °C). Before adding the pastry to your dish, cut a sheet of parchment paper to fit inside and crumple it into a ball. Smooth it out. This makes it flexible enough to line your dough without tearing or poking holes.
Cover the chilled pie crust with the prepared parchment, ensuring the edges curl over the entire crust. Fill the parchment with pie weights (or dried beans/rice) to prevent the crust from bubbling or shrinking.
Bake in the pre-heated oven for 20 minutes. Carefully remove the parchment and weights. For a partially (par) baked pie crust, cool slightly and then add your filling per your recipe’s instructions. To fully bake the crust (for no-bake fillings like banana cream pie or French silk pie), continue baking uncovered until it achieves a golden brown color in the center and no longer appears doughy. If you are baking it a second time with filling, you might use a pie shield to protect the edges from over-browning.

Notes

Technique: This dough is more fragile than traditional all-purpose flour crusts. I highly recommend using the rolling pin method for transferring the dough to a pan: gently roll the dough onto the pin and then unroll it over your pie dish. This minimizes tearing.
Variations: Feel free to experiment with other nut flours! This same recipe will work beautifully with hazelnut flour, pecan flour, or any other nut flour you desire for a unique flavor profile. Consider adding citrus zest or warm spices like cinnamon for seasonal variations.
Storage: This pie dough is perfect for preparing in advance. Store the dough disk, well-wrapped in plastic, in the refrigerator for up to one week. For longer storage, it can be kept in the freezer for up to two months. Thaw overnight in the refrigerator before use.
Recipe adapted from The American Woman’s Cookbook (1944 Edition).
This recipe yields enough pie crust for a single crust pie. If you’re planning a double crust pie, remember to double the ingredients accordingly.

Nutrition

Course: Dessert

Cuisine: American

Calories: 159

Beyond the Crust: More Baking Adventures Await

I sincerely hope you enjoyed creating and tasting this professional chef-tested almond flour pie crust recipe. It’s a true classic reimagined, designed to bring both tenderness and exceptional flavor to your baking endeavors. Now that you’ve mastered this versatile base, the possibilities for delicious pies are endless!

Don’t stop here! I invite you to explore our other delightful, chef-developed pie crust recipes and put your new skills to good use. Why not challenge yourself next with a show-stopping mile high apple pie, or delve into another one of my cherished family recipes? Happy baking, and may your kitchen always be filled with the sweet aroma of homemade pies!

Nutty Almond Flour Pie Crust