Almond Flour Pie Crust (Gluten-Free, Easy No Roll)

Name: Almond Flour Pie Crust (Gluten-Free, Easy No Roll)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups almond flour; 1/3 cup tapioca flour; 3 tablespoons cane sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon salt; 1/3 cup butter; 1 egg

A gluten-free almond flour pie crust in a pie plate.

Looking for an easy gluten-free almond flour pie crust you can mix, press, and bake without a rolling pin? This no-roll pie crust is crisp yet tender, naturally grain-free, and perfect for sweet or savory fillings. Made with almond flour, tapioca, and butter, it holds its shape like a classic crust but skips the mess and stress.

What sets this almond flour crust apart is how it feels more like pressing cookie dough into your pie dish. It bakes into something deliciously crisp at the edges and soft in the center. And as someone who loves pie but doesn’t love cleaning flour off every surface, this recipe is a favorite in my kitchen. The convenience alone makes me smile, but the gentle ingredients make it a great option for a sensitive tummy, too.

Why You’ll Love This Almond Flour Pie Crust Recipe

No rolling or fussing: Skip the mess—just mix the dough and press it straight into your pie plate.
Perfect for special diets: This almond flour crust is naturally gluten-free and easily adaptable for dairy-free or paleo needs.
Versatile for any filling: Works beautifully with no-bake, baked sweet, or savory pie fillings.
Crispy yet tender texture: The crust bakes up golden and holds together like a classic pie crust.

All the ingredients you need to make an almond flour pie crust that is gluten-free.

Ingredients & Substitutions

Here is everything you need to make an almond flour pie crust:

Almond Flour: Use finely ground blanched almond flour for best texture. Swap with cashew flour or sunflower seed flour for a nut-free option. You can also replace it with 1-1/4 cups oat flour.
Tapioca Flour: Helps bind the crust and gives it a bit of chew. You can swap with arrowroot or cornstarch in equal amounts.
Cinnamon: Adds a warm hint of spice. Feel free to leave it out or swap with nutmeg or cardamom.
Salt: Just a pinch to balance flavors. Use sea salt or kosher salt.
Butter: Soft, room-temperature butter makes the dough easy to mix and adds rich flavor. Swap with coconut oil or a plant-based butter for dairy-free.
Egg: Helps bind everything and gives the crust structure. For vegan, try a flax egg (1 tablespoon ground flax + 2.5 tablespoons water).
Cane Sugar: Adds a touch of sweetness. You can use maple sugar, coconut sugar, or skip it entirely for a savory crust.
Vanilla Extract (optional): Brings a warm aroma. Optional but yummy, especially for dessert pies.

Easily Adapt This Recipe for Any Diet

This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.

Gluten-Free: Already gluten-free as written!
Dairy-Free: Use plant-based butter or coconut oil instead of butter.
Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).

💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!

An almond flour pie crust in a pie plate.

How to Make My Almond Flour Pie Crust Recipe

Here are easy, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.

Step 1: Mix the Dough

Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together 2 cups almond flour, 1/3 cup tapioca flour, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Add 1 egg, 1/3 cup room-temperature butter, 3 tablespoons cane sugar, and 1 teaspoon vanilla extract (optional). Stir until soft and cookie dough-like.

Adding all the pie crust ingredients to a bowl.

Step 2: Press into the Pan

Spray a 9-inch pie pan with nonstick spray or lightly grease it. Press the dough evenly into the bottom and up the sides. Use your fingers to shape fluted edges if desired. Poke the bottom with a fork to release steam.

Poking hole in the pie crust with a fork.

Step 3: Bake the Crust

Bake for 22-25 minutes, until the crust is golden brown. Let it cool completely before filling.

A slice of gluten-free chocolate pie with an almond flour crust and chocolate cottage cheese filling.

My Expert Recipe Tips

Don’t skip the fork holes: They let steam escape and keep your crust flat.
Use room temp butter: It mixes easily into the dough without needing a mixer.
Chill the crust before filling (optional): If you have time, chilling helps prevent shrinking.
Watch your oven: Almond flour browns quickly, so check at the 20-minute mark.

Delicious Serving Suggestions

Perfect for no-bake fillings: Try it with my coconut cream pie, chocolate silk pie, or pumpkin pie fillings.
Great with fruit pies: Use as a base for apple, cherry, or mixed berry pies—just bake filling and crust together.
Savory quiches or pot pies: Omit the sugar and cinnamon and fill with egg, veggies, or shredded chicken.
Mini pies or tarts: Press into muffin tins for adorable single-serve treats.

Frequently Asked Questions

Store a baked crust in an airtight container or wrap it tightly in plastic wrap in the fridge for up to 3 days. If you want to keep it longer, you can freeze a fully baked crust or even the raw, pressed crust for up to 2 months. Just wrap it first in plastic, then in foil. When you’re ready to use it, thaw overnight in the fridge and warm it gently if you like your crust a little crisp before filling.

Yes, this crust is great for prepping ahead. You can press the dough into your pie pan and refrigerate it for a day or two, or bake it fully and store it in the fridge or freezer. It’s perfect when you’re trying to get ahead for a holiday or a busy week. Just add your filling when you’re ready to bake or serve.

It can, especially with fruit pies or extra-moist fillings. To help with that, let the crust cool completely before adding your filling. You can also brush the inside with a little melted butter or a beaten egg white before filling. Some bakers sprinkle a little “crust dust” (a mix of flour and sugar) on the bottom to soak up any extra juices.

Definitely. This crust works beautifully for quiches, pot pies, or any savory filling. Just skip the cane sugar and cinnamon if you’ve added those. You can even add a touch more salt or some herbs to match your filling. The same press-and-bake method gives you a sturdy base that holds everything together.

You could try it, but it’ll change the flavor and texture. Almond flour gives the crust its tender bite and mild nutty flavor. Coconut flour tends to be too dry for this recipe. If you’re looking for a nut-free option, sunflower seed flour is closer, but it may behave a little differently as it bakes.

You can cover the edges with foil or a pie crust shield halfway through baking if they start to get too dark.

Do you love homemade pies? Check out more of my gluten-free pie recipes:

More Delicious Dessert Recipes

Cottage Cheese Cinnamon Rolls (Gluten-Free, No-Yeast)

Gluten-Free Coconut Cream Pie (Cottage Cheese Filling)

Gluten-Free Chocolate Pie with Cottage Cheese Filling

Healthy Gluten-Free Pumpkin Roll with Almond Flour

Almond Flour Pie Crust (Gluten-Free, Easy No Roll)

This gluten-free almond flour pie crust is crisp, tender, and easy to make with no rolling required. Just press it into your pie plate, bake, and fill with sweet or savory fillings. Made with almond flour, tapioca, butter, egg, and cinnamon for a flavorful crust that's gentle on digestion.

5 from 1 vote

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Servings

Prep Time 20

Cook Time 25

Total Time 45

Ingredients

Almond Flour Pie Crust:

2 cups almond flour
1/3 cup tapioca flour
3 tablespoons cane sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup butter
1 egg

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, whisk together 2 cups almond flour, 1/3 cup tapioca flour, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Add 1 egg, 1/3 cup room-temperature butter, 3 tablespoons cane sugar, and 1 teaspoon vanilla extract (optional). Stir until soft and cookie dough-like.
Spray a 9-inch pie pan with nonstick spray or lightly grease it. Press the dough evenly into the bottom and up the sides. Use your fingers to shape fluted edges if desired. Poke the bottom with a fork to release steam.
Bake for 22-25 minutes, until the crust is golden brown. Let it cool completely before filling.

Video

Notes

Don’t skip the fork holes: They let steam escape and keep your crust flat.

Use room temp butter: It mixes easily into the dough without needing a mixer.

Chill the crust before filling (optional): If you have time, chilling helps prevent shrinking.

Watch your oven: Almond flour browns quickly, so check at the 20-minute mark.

Nutrition

Calories: 175kcalCarbohydrates: 9gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 27mgSodium: 152mgPotassium: 8mgFiber: 2gSugar: 3gVitamin A: 178IUVitamin C: 0.003mgCalcium: 49mgIron: 1mg

Keyword almond flour, maple syrup, pie crust

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Important Disclaimer

This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.

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Almond Flour Pie Crust (Gluten-Free, Easy No Roll)

Why You’ll Love This Almond Flour Pie Crust Recipe

Ingredients & Substitutions

Here is everything you need to make an almond flour pie crust:

Easily Adapt This Recipe for Any Diet