Almond Meal Pie Crust

The baked crust is puffy and flaky... ready for filling!

The baked crust is puffy and flaky… ready for filling!

Here is an easy crumb crust, both for baked and unbaked pies. If using it for a sweet dessert, I add a half tablespoon of honey.

If for savory, like a quiche, I leave the honey out and add herbs. Enjoy!


This is the almond meal

This is the almond meal

makes a bit more than a single 9 1/2″ pie crust

  • 3 cups crispy almonds (peel the skins before dehydrating for the best crust)
  • 1/4 tsp fine sea salt
  • 1/2 Tbsp honey (optional)
  • 4 Tbsp 1/4 lb (it still works with less, but this is better) unsalted butter, cold and cut into 8 or 10 chunks
  • 1 large egg, lightly beaten


Chill the ball of crust in the fridge

Chill the ball of crust in the fridge

  1. Grind almonds in food processor until at least as fine as corn meal.
  2. Add salt, honey (if using), and butter. Pulse until the consistency of bread crumbs.
  3. With processor running, add egg all at once. Run until the mixture forms a loose ball (about 30 seconds).
  4. Gather mixture into a ball, wrap in plastic wrap, and chill for 15 minutes.
  5. Bake with foil, or better yet, a pie edge protector!

    Bake with foil, or better yet, a pie edge protector!

  6. Preheat oven to 350 degrees.
  7. Press into 9″ pie plate. Chill an additional 10 minutes.
  8. Cover edge of crust with foil or a pie edge protector to prevent scorching. Bake 15-20 minutes until slightly puffy and lightly browned.
  9. Fill according to recipe.

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3 comments to Almond Meal Pie Crust

  • Adrienne

    This crust sounds yummy! I have store bought almond meal, how much meal (cups or oz.) do the 3 cups of whole almonds yield?


  • Suz

    1 large egg caused the dough to become a soft batter. I may not have had my almonds ground as finely as you describe but the egg volume was at least double what I should have added. If I’d stopped with the butter ingredient, I think I’d have had the right consistency, or just a little egg. I added 2 more cups ground almonds in order to get close. I needed to chill it a long time but it was ultimately good enough, very very fragile after baking and crumbled when it was served. I think it would have been amazing if I baked each serving individually and did not have to serve it out of a pie pan. Thank you for the recipe! (We made a cherry pie filling with Great Lakes Gelatin and topped it with honey sweetened whipped cream.

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