Almond Flour Pie Crust
Dr. Beth's Almond Flour Pie Crust
Makes: 1 pie crust
  • 2½ cups almond flour (I often use Costco brand)
  • ¼ teaspoon liquid Stevia extract (omit for savory crust)
  • ¼ teaspoon salt
  • 4 tablespoon butter, melted (replace with ghee or coconut oil for dairy free)
  • 1 egg, lightly beaten

  1. Preheat oven to 350°F. Combine almond flour, sugar, and salt in a bowl. Add melted butter and lightly beaten egg.Stir until all the ingredients are moistened and dough sticks together.
  2. Pour crust into a pie plate and press down your fingers on the bottom and up the sides. You can use a small measuring cup, pressing down firmly on the bottom to smooth it evenly. If making a fluted edge, press the crust up the sides until it goes over the top of the pie plate.
  3. Use your thumb and forefinger to flute the edges in a decorative design. Prick the bottom of the crust several times to prevent the crust from bubbling up while baking.
  4. For a crust that the filling you are not going to bake, bake the crust for about 12 minutes at 350°F. Crust will just be slightly browned. Cool completely before adding filling.
  5. If pouring in a filing to bake, first par bake the crust for 10 minutes before filling. Then bake for 25-27 minutes more after adding the filling, or until golden brown. Almond flour pie crust edges brown quickly, so use a pie shield or cover edges with foil.

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