Gluten Free Pie Crust


  • 2 1/2 cup Blanched almond flour

  • 1/3 cup Erythritol (or any sweetener of choice*; omit for savory pie crust)

  • 1/4 tsp Sea salt (or 1/2 tsp for savory pie crust)

  • 1/4 cup Ghee (measured solid, then melted)

  • 1 large Egg (or ~2 tbsp additional ghee)

  • 1/2 tsp Vanilla extract (optional)


  1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.

  2. In a large bowl, mix together the almond flour, erythritol (if using), and sea salt.

  3. Stir in the melted ghee and egg, until well combined. (If using vanilla, stir that into the melted ghee before adding to the dry ingredients.) The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)

  4. Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.

  5. Bake for 10-12 minutes, until lightly golden. (Add fillings only after pre-baking.)

Servings: 1 large Pie crust or 12 small tarts

Tip: When putting it in the pie plate or cupcake pan, Use a spoon dipped in hot water. It smoothes it out nicely.