Better Pie Crust

by Eugene on April 6, 2009 · 27 comments

almond crust better low carb pie

I was reading about an amazing sounding gluten-free pie crust mix sometime last winter, and I thought to myself, “Why doesn’t Atkins have something like that?”

It probably won’t come as a surprise that I’ve never been a fan of the basic low carb crust–almond flour, butter, and splenda–that seems to be used in every recipe on the net. In my experience, it doesn’t brown well, tends to fall apart, and really only works for cheesecakes.

So after a few weeks of experimentation, I came up with this recipe. It’s moist, doesn’t fall apart when sliced, and it’s the closest thing I’ve found to a real crust without using wheat or soy. Not only that, but it passed the true acid test; baking it makes your house smell good.


  • 2 cups almond flour
  • 3 egg yolks
  • 2 tbsp. softened butter
  • 2 tbsp. heavy cream
  • 1/4 tsp. salt
  • 1/4 tsp. vanilla
  • 1/8 tsp. cinnamon

Preheat oven to 350°F.

Mix all ingredients together until throughly incorporated. Press into pie dish starting from the middle and working out towards the sides.

Tip: The more finely the almond flour is ground, the more like actual pastry the crust becomes.

Bake for twenty minutes or until golden brown.

Makes one crust.

alond flour pastry pie crust low carb

low carb blackberry tart

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{ 27 comments… read them below or add one }

1 Darren April 6, 2009 at 6:54 am

Looks great, I’ll try that in the next few days and let you know how I get on.

2 Jil April 6, 2009 at 10:51 am

Is it more like a graham cracker crust?

3 Grace2882 April 6, 2009 at 3:20 pm

Would you mind sharing the recipe for the berry part of the pie too? I would love to make this. Looks wonderful.

4 Eugene April 6, 2009 at 9:05 pm

Jil, it’s not really graham cracker-like. I’d say the closest thing would be almondy shortbread. I uploaded a photo of the finished product, as the first photo didn’t really do it justice. It really does turn out looking and tasting like actual pastry.

5 Eugene April 6, 2009 at 9:07 pm

Grace, I’m glad you like it! I should have the blackberry tart recipe up in the next few days, but I’m mobbed with deadlines at the moment. I made a strawberry rhubarb pie the same day, so that will show up even later… but I can guarantee that both will knock your socks off. I’m really quite impressed with the crust and fruit filling combo.

6 RecipeGirl April 18, 2009 at 6:02 am

This sounds great… I’m really horrible at crust as it is, so it will be nice to try something new!

7 Lauren B. April 24, 2009 at 11:31 pm

This looks so legit! :) Am going to give it a try after finals next week. The tart looks scrumptious! Will blog about it and link back to you if I get good results. Yum!

8 Scotts@sterlingsprin April 29, 2009 at 3:06 pm


it smells good and tastes real good

9 Diet-to-Go May 25, 2009 at 3:11 pm

What a wonderful pie! It is really worth to take 20 minutes to cook this pie. I cannot wait to cook and taste it. Thanks for the precious recipe.

10 sldc June 10, 2009 at 5:14 pm

What about adding ground flax seed to the crust for Omega 3 fatty acids? Would that work?

11 Tracey July 1, 2010 at 12:23 pm

Just wanted to let you know I found this post about a month ago and tried this recipe for this crust, and I LOVE it. I’ve made it twice now with a couple of different desserts, and it’s been a big hit each time. It’s so much better than the crusts that just use almond flour, Splenda, and butter, because it doesn’t just crumble all to bits. Thanks so much for posting it!

12 Sam July 31, 2010 at 1:37 pm

I was just wondering if I could possibly substitute the egg yolks in the crust for anything else? I made this recipe and it came out beautifully, but I am not a huge fan of egg “flavor”.
Maybe, because of that the taste of egg was really strong to me. Could I use egg whites instead or something entirely different?


13 Rae December 11, 2010 at 5:31 pm

Hi could you tell me the nutritional part of this crust. Just wondering what the carbs would be . Thanks and have a great Christmas. rae

14 Kim January 30, 2011 at 8:38 am

Could you use this for quiche?

15 Eugene February 1, 2011 at 1:14 pm

Possibly, but I would not add vanilla if you were going to try it. Let me know how it goes… a good low carb quiche recipe is on my to-do list.

16 speedwell April 22, 2011 at 8:58 am

Egg whites will work. Use a touch more cream. Before baking the crust, let it brush the inside with a bit of beaten egg white. That will keep the filling where it belongs and not seeping through the crust.

17 Vita August 17, 2011 at 11:24 am

I actually want to make this recipe TODAY, but just in case someone can answer this question in time – I’ll ask it!

Can this recipe be twice-baked? Or does it need to be filled with fruit that’s already processed?? Please advise! And thanks!

18 Rose October 15, 2011 at 8:16 pm

Low the cornbread! Just found this website and can’t wait to try other recipes. Does anyone have a good bread recipe? I don’t like the chewy try low carb stuff! Thanks, Rose

19 Vivian December 19, 2011 at 6:20 pm

Looks good. I look forward to trying this. One thing I’m not clear on: do you pre-bake the crust for 20 minutes, or is it after you’ve put the filling in the raw crust that you bake for 20 minutes?

20 Bob March 25, 2012 at 11:33 am

Can this crust be used with baked pies like pumpkin?

21 SHELLEY March 28, 2012 at 7:30 pm

Can this crust be used to bake a pie that needs to be baked in the shell? I want to make a pumpkin pie and I would need to bake the pie and the shell at the same time? THanks!

22 Doug April 19, 2012 at 10:16 am

this is an amazing crust! it only takes minutes to put together and it cooks up great. make sure you make holes in the center with a fork, as a couple of my first ones bowed up in the middle when cooking. not only does this taste similar to graham crust, it tastes BETTER. I’ve made a dozen of these and frozen them; they freeze well.

23 Lisa May 31, 2012 at 7:52 am

Anyone know how many carbs in a slice of this pie?

24 Charmaine July 5, 2012 at 11:39 pm

I made this a few days ago and it turned out great! But I was too lazy to make pie filling to I cut it up and ate it as cookies, (with almond butter on top) then I thought hmm…shortbread. So today, I made it again but I added an extra dose of cream butter and coconut oil, I subbed out some almond flour for coconut flour and flax meal . I also added unsweetened coconut flakes, diced macadamia nuts and 6 packets of Splenda (though with natural sweetness of coconut flour you may not even need to do that).
I then made lemon curd to top it all off.
Maybe tomorrow I will make a coconut lemon curd pie! THanks for this great recipe

25 diabetic helper October 17, 2012 at 1:43 pm

I find using a low carb tortilla works great for quiche.

26 Sheila Zike October 19, 2012 at 12:52 pm

Can you bake the filling & pie crust at the same time?
Looks yummy!

27 Chris October 26, 2012 at 5:51 am

I’m eager to try this – it sounds as though everyone who’s tried it loves it! Just want to know, is it best to pre-bake it, or just add pie filling and bake? Thanks!

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