Desserts
This gluten-free pie crust made with almond flour delivers the crispy lattice perfection you crave without compromising texture or flavor. After years of perfecting gluten-free baking, I've developed a method that creates a golden, flaky crust with just the right crunch—no crumbly mess or soggy bottoms.
The secret lies in proper hydration and chilling, which almond flour demands more attention than traditional wheat flour.
The beauty of this recipe is its versatility—it works equally well for sweet berry pies or savory chicken pot pies. Almond flour provides natural richness and a delicate nutty undertone, while the precise ratio of cold butter ensures that signature flakiness.
What sets this apart is the foolproof technique that prevents cracking during rolling, even with gluten-free ingredients.
By the time you pull it from the oven, you'll have a crust that's golden brown and crisp enough to stand up to juicy fillings without losing its structure.
The lattice pattern creates beautiful visual contrast while allowing fillings to breathe. This isn't just gluten-free—it's better than many traditional crusts, with a texture that's both sturdy and delicate.
Perfect for holiday gatherings, potlucks, or satisfying your own dessert cravings. The recipe includes all the professional tips you need to handle almond flour properly, from measuring techniques to baking adjustments. Let's make this crust!
Ingredients for recipe for gluten free pie crust made with almond flour
Seven essential ingredients transform almond flour into a lattice crust rivaling traditional wheat-based versions.
| Ingredient | Amount | Notes |
|---|---|---|
| Almond Flour 🌰 | 1 ½ cups | Finely ground, unsweetened preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for flakiness |
| Ice Water 💧 | ¼ cup | Chilled for proper hydration |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | For subtle sweetness |
| Xanthan Gum 🧪 | ½ tsp | Essential for gluten-free binding |
| Lemon Zest 🍋 | 1 tsp | Brightens flavor profile |
Almond flour is the cornerstone here—Bob's Red Mill or Anthony's Goods brands deliver the finest grind for optimal texture. The flour must be finely ground and unsweetened to avoid altering the delicate balance of flavors. Store it in an airtight container away from light to prevent rancidity. For the butter, Plugrá or Land O'Lakes are excellent choices, but any high-fat, unsalted butter will work. The key is keeping it cold throughout the process—cut it into small cubes and chill for 30 minutes before handling. Lemon zest should come from organic lemons when possible, as conventional varieties often have thicker skins that yield less vibrant flavor.
No almond flour? Hazelnut flour works in a pinch, though the flavor profile shifts slightly toward nuttier tones. Substituting regular flour defeats the purpose entirely—this crust relies on almond flour's natural fat content for that signature crispness. For the butter, vegan butter like Miyoko's can replace dairy butter, though the texture may be marginally less flaky. If you're short on lemon zest, 1/2 teaspoon of lemon extract provides a similar bright note, though fresh zest is always preferable. Xanthan gum is non-negotiable in gluten-free baking—it mimics the binding properties of gluten, so don't skip it unless you have a suitable alternative like psyllium husk powder. The sugar can be omitted entirely if you prefer a completely unsweetened crust, though it does help create that perfect golden brown finish.
This crust must rest for at least 1 hour before rolling to prevent cracking—a common pitfall with gluten-free dough. Wrap the chilled dough in plastic wrap and refrigerate until ready to use. Once rolled, it can be shaped into a full crust or cut into lattice strips for that classic pattern. Store unused portions between parchment paper in an airtight container in the fridge for up to 5 days, or freeze for 3 months. For best results, bring frozen dough to room temperature before handling. The lattice design requires precision—use a sharp knife and steady hand to create clean, even strips. Bake immediately after shaping for optimal texture.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this crust because it’s three ingredients plus water—no standing over a mixer or fussing with gluten-free binders. Just pulse almond flour, cold butter, and a pinch of salt until it resembles wet sand, then add ice water. Honestly, it’s the kind of recipe that makes me feel like a baking pro without the stress.
- Rich Nutty Crunch: That first bite? Buttery, crisp, and packed with almond warmth—like a cross between a classic pie crust and a shortbread cookie. The sugar caramelizes just enough to add a subtle sweetness, and the butter keeps it rich without tasting greasy. (Yes, even on a Tuesday night.)
- Pie or Tart? No Problem: This crust holds its shape for anything—apple pies, sweet galettes, or even savory tart shells for spinach and goat cheese. I’ve used leftovers to make hand pies in 10 minutes flat, and it never cracks under filling. Between us, it’s my go-to for holiday desserts and quick weeknight dinners.
- Budget-Friendly Luxury: Almond flour might seem pricey, but a little goes a long way—this recipe uses less than a cup, and the butter stretches further than flour-based crusts. Plus, it freezes beautifully for up to 3 months, so I make a double batch and store it for emergencies. (Spoiler: It’s always an emergency when pie cravings hit.)
Step-by-step instructions for gluten-free almond flour pie crust
Master this technique and you'll achieve a lattice crust that rivals traditional flour crusts.
Combine Dry Ingredients with Precision
In a large mixing bowl, whisk together the 1.5 cups almond flour, 0.5 tsp xanthan gum, 0.5 tsp Diamond Crystal kosher salt, 1 tbsp granulated sugar, and 1 tsp lemon zest. The almond flour should be finely ground to ensure proper texture—any lumps will create uneven baking. Use a whisk to break up any clumps in the almond flour before adding other ingredients.
This dry mixture forms the structural foundation of your crust. The xanthan gum acts as a gluten substitute, binding the dry ingredients together while the lemon zest adds subtle brightness that complements both sweet and savory fillings. Whisk for about 30 seconds until completely homogeneous—this ensures even distribution of all components.
Cut in Cold Butter for Optimal Flakiness
Add the 0.75 cup cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or two knives, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. The butter should remain cold throughout this process—if it starts to soften, chill the bowl in the freezer for 5 minutes before continuing.
Cold butter creates steam during baking, which is what gives pie crust its signature flakiness. I press the butter pieces into the flour mixture using my fingers, ensuring even distribution without overworking the dough. The ideal texture is dry and crumbly—this prevents the crust from becoming tough when rolled out later.
Hydrate with Ice Water for Perfect Cohesion
Gradually add the 0.25 cup ice water, 1 tablespoon at a time, using a fork to gently mix after each addition. The dough will begin to come together when it forms a shaggy mass that can be pressed into a loose ball. Be careful not to overmix—just combine until the dough holds together when pressed.
The ice water is crucial for proper hydration without making the dough sticky. I find it helpful to use a rubber spatula to gently fold the dough rather than kneading it. The mixture should be moist enough to hold together but still dry enough to be workable. If the dough feels too dry, add 1 teaspoon more ice water; if too sticky, chill for 10 minutes before proceeding.
Chill and Rest for Structural Integrity
Divide the dough into two equal portions and flatten each into a 6-inch disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This resting period allows the gluten-free components to relax and the butter to firm up, preventing excessive spreading during baking.
I always press the dough disks flat between two sheets of parchment paper to maintain shape during chilling. The longer you chill, the better the crust will hold its shape when rolled out later. Remove the dough from the refrigerator 15 minutes before rolling to allow it to soften slightly—this makes handling easier without losing the cold butter's benefits.
Roll and Assemble with Confidence
On a lightly floured surface, roll one dough disk into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing gently to create a snug fit. Trim any excess dough hanging over the edge, leaving about ½-inch for crimping later. Repeat with the second disk for your top crust or lattice pattern.
For lattice, cut the second disk into ½-inch strips, then weave them over the filled pie in a classic lattice pattern. Press the edges firmly to seal and prevent filling from leaking. The crust should be smooth and even—any cracks or uneven thickness will result in uneven baking. I find it helpful to use a bench scraper to create clean edges when trimming.
Pro Tips For Making Recipe For Gluten Free Pie Crust Made With Almond Flour
- Chill the Butter First: Almond flour crusts hate warm butter—it melts into a greasy mess before you even roll it. Cut the butter into ¼-inch cubes, spread them on a plate, and refrigerate for 15 minutes. Cold butter = crisp layers, not a soggy blob.
- Use Ice Water Sparingly: I learned this the hard way—adding too much ice water turns your crust into a dense, chewy brick. Start with just 2 tablespoons, then add 1 more if needed. Almond flour absorbs moisture differently than wheat flour, so less is often more.
- Roll Between Two Sheets: Almond flour crusts crack like eggshells if you roll them directly on parchment. Sandwich the dough between two sheets—one on the counter, one on top—so it stays flat and doesn’t tear when you transfer it. (Yes, it’s a pain, but your pie will look like it came from a bakery.)
- Skip the Sugar Unless Needed: Granulated sugar in almond flour crusts caramelizes fast, turning your edges brown before the center cooks. If your filling isn’t sweet (like savory chicken pot pie), leave it out—you’ll get a cleaner, more neutral flavor. Save the sugar for fruit pies where it belongs.
Essential equipment for this recipe
Essential Mixing Tools
Start with a large mixing bowl (I prefer Pyrex glass for its even heat distribution) to whisk your dry ingredients. A whisk with silicone handles prevents slipping—OXO Good Grips is my go-to.
For cutting butter into flour, use a pastry cutter (like Kitchy) or two sharp chef's knives to avoid overmixing. The key is keeping everything cold, so I recommend a small freezer-safe bowl for chilling dough components if needed. 🧈
Rolling and Shaping
A rolling pin with a non-stick silicone coating (such as Basics by Oxo) is a game-changer for gluten-free dough. The silicone prevents sticking and makes rolling easier without tearing. For lattice work, a sharp pizza wheel (like Mercer Culinary) creates clean, precise cuts.
I also keep a bench scraper handy to trim excess dough neatly—OXO Good Grips again works perfectly.
Chilling and Storage
Invest in high-quality plastic wrap (like Glad Press'n Seal) to tightly wrap dough disks—this prevents air exposure and maintains shape. For longer storage, quart-sized freezer bags (with zip-top closures) work best for freezing.
I label them with the date and recipe name to avoid confusion. A pie dish (preferably ceramic or metal) with a removable bottom helps with easy transfer to the oven.
Baking Essentials
Use a light-colored metal pie pan (like Wilton) for even heat distribution—dark pans can cause uneven browning. A pie crust shield (such as Wilton's) protects the edges from over-browning while the center cooks.
For precise temperature control, a digital thermometer (like Thermoworks Smoke) ensures your oven stays at 375°F consistently. A pastry brush (with silicone bristles) helps apply egg wash evenly for that golden finish. ✨
Budget-Friendly Swaps
No fancy tools? A rolling pin from IKEA works just fine for basic rolling. For cutting butter, two forks pressed together can mimic a pastry cutter. A large plate can double as a rolling surface if lightly floured.
For chilling, aluminum foil wrapped tightly around dough disks works as well as plastic wrap. The most important tool is actually your hands—they help judge dough consistency better than any gadget. 💪
Nutrition facts
Frequently asked questions
Can I substitute almond flour with another gluten-free flour?
While this recipe relies on almond flour for its signature texture and flavor, you can try hazelnut flour or a 50/50 blend of almond and coconut flour for variation. However, coconut flour absorbs more liquid, so you'll need to add 2-3 extra tablespoons of ice water. The crust may have a slightly different texture—almond flour provides the best balance of crispness and flakiness.
Why does my gluten-free pie crust crack when rolling?
Cracking usually happens when the dough isn't properly chilled or is too warm. Always refrigerate the dough for at least 1 hour before rolling, and work on a lightly floured surface with a non-stick rolling pin. If the dough feels too soft, chill it for another 15-20 minutes before attempting to roll. Rolling too thin also causes cracks—aim for ⅛-inch thickness.
Can I make this crust ahead of time?
This crust holds up beautifully when made 1-2 days in advance. Wrap the chilled dough disks tightly in plastic wrap and store in the refrigerator. For longer storage, freeze the dough for up to 3 months. Thaw in the refrigerator overnight before using. Pre-rolling the crust isn't recommended—it's best to roll just before assembling your pie.
How do I prevent a soggy bottom in my gluten-free pie?
Prevent soggy bottoms by pre-baking the crust for 5-7 minutes at 375°F before adding filling. For extra insurance, sprinkle a thin layer of dried cornstarch or gluten-free breadcrumbs between the crust and filling. When removing the pie from the oven, place it on a wire rack to cool—never on a plate, as this traps moisture.
What's the best way to achieve a golden brown crust?
For that perfect golden finish, brush the crust with a mixture of 1 egg yolk + 1 tablespoon water before baking. Bake at 375°F for 15-20 minutes before adding filling, then continue baking until the filling is done. If your oven runs hot, cover the edges with aluminum foil to prevent over-browning. A pie crust shield also helps create even color.