3-Ingredient Pie Crust – Gluten-Free, Egg-Free, Dairy-Free

This is most likely the easiest and the most versatile keto-friendly pie crust there exists! Perfect for sweet and savory pies alike, it’s not for ketoers only: this 3-Ingredient Pie Crust is fabulous for anyone seeking an easy gluten-free, dairy-free, or egg-free pie crust.

With only 1 bowl and 3 commonly available ingredients, you can create a pie crust that suits many dietary requirements.

P.S. To provide you some real value, I’ve included two filling recipes – savory and sweet – that I created especially for this pie crust. So keep reading on!

How to make this 3-Ingredient Pie Crust

Are you ready to see how to make the easiest keto pie crust? Then, let’s go!

First of all, you need almond flour, water, and oil. I use olive oil and preferably extra-virgin olive oil. Yes, even if you are making a sweet pie, extra-virgin olive oil performs the best. First of all, it lends a nice flavor, but it also contains polyphenols that prevent the oil from getting rancid when heated.

Actually, olive oil contains monounsaturated fats, so it’s a much, much better oil for heating than vegetable seed oils (like canola oil or sunflower oil) that are high in polyunsaturated fats that produce really harmful substances when heated.

Coconut oil is the best for heating as it is the highest in saturated fats of all natural fats, but it doesn’t work that well in this recipe. Don’t get me wrong: coconut oil still works in this recipe, but olive oil works better. So, for the sake of superb taste and texture, I recommend olive oil. You can naturally use light olive oil, but it lacks polyphenols and is more processed, so it’s not the most natural option. However, I still consider it so much better than any vegetable seed oil.

This recipe is meant for a 9-inch (23 cm) pie pan. You can naturally use a smaller pie pan, like an 8-inch (20 cm) pan, and use the rest of the dough, for example, for decorations on top of the pie. You can shape the decorations and bake them on a parchment paper-lined baking sheet together with the pie crust. Add the baked decorations to the filled pie.

This pie crust needs 15 minutes prebaking before adding the filling. And like I said, you can use either sweet or savory filling. The crust works amazingly for both, as you can see from the filling recipes you’ll find later in this post.

But let’s take a look at how to make this easy 3-ingredient pie crust:

Take a medium bowl and add all three ingredients, that is, 3 cups (710 ml) almond flour…

…1/3 cup (80 ml) extra-virgin olive oil…

…and 3 tablespoons water.

Knead…

…until…

…smooth dough forms. Ready!

Take a 9-inch (23 cm) pie pan and place the dough in it.

Press to the bottom and the sides of the pie pan.

Here we go.

Prick with a fork to prevent from blistering.

Prebake at 350 °F (175 °C) for 15 minutes.

Nice!

Fill with a savory or sweet filling.

Yum!

How I came up with this easy keto pie crust recipe

This pie crust recipe is actually one of my oldest ones and my to-go pie crust recipe, so I was surprised to find out that I haven’t posted it here on my blog. In fact, I have different versions of this pie crust. Sometimes I add potato fiber and sometimes just plain almond flour. Actually, I’ve included the potato fiber variation in the Tips for Variation section further below in this post.

I was developing keto pie crusts many, many years ago and came up with this recipe. I remember I was requested to create a vegan and gluten-free pie to one happening in my son’s kindergarten. Since I don’t use any starchy stuff that regular gluten-free baking often includes, I decided to make the pie and the pie crust low-carb at the same time.

When doing my experiments, I was surprised that when I added both oil and water to almond flour, it produced a sturdy dough that held really well together. However, if I added only oil or only water with almond flour, the mixture was just crumbly and not dough-like. It didn’t hold together at all.

After some more experiments, I found the correct ratio between almond flour, water, and oil that made the best dough. For oil, I chose olive oil as it stands heating better than vegetable seed oils that contain omega-6 fats, and they produce really harmful substances when heated. If I remember correctly, I also used melted coconut oil, but according to my experiments, olive oil was the best for this dough.

Actually, you can find a version of this pie crust from my Finnish blog. The recipe is from 2013, so it’s pretty old but still one of my favorite recipes.

Here’s the recipe for you to enjoy (and don’t forget to check my filling suggestions further below!):

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3-Ingredient Pie Crust - Gluten-Free, Egg-Free, Dairy-Free

Yield: 8

This is most likely the easiest and the most versatile keto-friendly pie crust there exists! Perfect for sweet and savory pies alike, it's not for ketoers only: this 3-Ingredient Pie Crust is perfect for anyone seeking an easy gluten-free, dairy-free, or egg-free pie crust.

With only 1 bowl and 3 commonly available ingredients, you can create a pie crust that suits many dietary requirements.

P.S. To provide you some real value, I’ve included two filling recipes – savory and sweet – that I created especially for this pie crust. Check them out!

Print

Ingredients

• 3 cups = 710 ml almond flour
• 1/3 cup = 80 ml extra-virgin olive oil
• 3 tablespoons water

Instructions

1. Combine all ingredients in a bowl.
2. Knead until smooth dough forms.
3. Take a 9-inch (23 cm) pie pan. Press the dough on the bottom and the sides of the pie pan.
4. Prebake the crust at 350 °F (175 °C) for 15 minutes.
5. Fill with your favorite sweet or savory filling.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.

• 
  Anthony's Confectioner's Erythritol, 2 lb, Non GMO, Natural Sweetener, Zero Calorie, Keto & Paleo Friendly
• 
  Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 26 Ounce Pouch (4 Pack)
• 
  Terra Creta | Certified PDO ORGANIC Extra Virgin Olive Oil 5Ltr | Award Winning | Single Origin & Single Estate Kolymvari | 100% Pure Greek Olive Oil | Cold Extracted | Certified Kosher
• 
  Anthony's Almond Flour Blanched, 2 lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly

Savory filling suggestion: Spinach and Egg Filling

Spinach and Egg Filling

2 + 4 eggs
3/4 cup = 180 ml heavy cream
1 cup = 240 ml shredded sharp cheese
5 oz = 140 g defrosted frozen spinach or cooked finely chopped spinach
1/2 teaspoon (or to taste) natural salt
pinch of white pepper

1. Combine 2 eggs, heavy cream, cheese, and spinach in a bowl. Whisk until well combined. Season with salt and white pepper.
2. Pour the mixture into a prebaked pie crust.
3. Crack the remaining 4 eggs on the pie.
4. Bake at 350 °F (175 °C) until the filling is set but the yolks are still soft, about 30 minutes.
5. Remove from the oven, let set for 15 minutes, and enjoy!

If you need more savory filling ideas, try this Greek-inspired Keto Tiropita, Chicken and Broccoli Pie, or this Quick Crustless Paleo Quiche.

Sweet filling suggestion: Strawberry and Chocolate Chip Filling

Strawberry and Chocolate Chip Filling

1 cup = 240 ml heavy cream
1/2 cup = 120 ml powdered erythritol
1 teaspoon gelatin powder + 1 tablespoon water
6 oz = 170 g fresh strawberries
1/3 cup = 80 ml very dark chocolate chips or grated very dark chocolate (cocoa content minimum 85 %)
1 teaspoon vanilla powder or vanilla extract

1. Whip the cream and erythritol until stiff.
2. Combine the gelatin powder and the water in a small microwave-proof cup. Let the gelatin bloom while you do further preparations.
3. Puree the strawberries until smooth puree.
4. Combine the whipped cream, strawberry puree, chocolate chips, and vanilla in a bowl. Mix until well combined.
5. Heat the gelatin mixture in a microwave oven until liquid.
6. Pour the hot gelatin into the cream and strawberry mixture. Stir with a spatula until well combined.
7. Transfer the filling to a prebaked pie crust. Level the surface with a spatula.
8. Let set in the fridge for a few hours.
9. Enjoy!

I bet this pie crust works wonderfully with this Low-Carb Pumpkin Pie recipe.

Tips for variation

I admit almond flour can be pricey. To make the crust more affordable, you can replace 1 cup (240 ml) of the almond flour with potato fiber. In that case, double the amount of water as potato fiber absorbs more liquid than almond flour.

If you make a sweet pie, you might want to add a tablespoon or two powdered erythritol to the dough. Alternatively, if you make a savory pie, add a pinch of natural salt to the dough.

For a sweet pie, you can add 1 teaspoon Ceylon cinnamon to the crust. For a savory pie, you’ll get more flavor to the crust by adding dried herbs like oregano or thyme, or a tasty seasoning mix like Cajun seasoning or barbecue seasoning.

General prattling

This week has been rainy and chilly, so it has been just perfect for baking. My two fridges are full of baked keto goods and half of the kitchen table as well! I just love baking.

I had some leftover egg whites after making Sauce Hollandaise, so I made keto meringues that you can actually see on the Strawberry and Chocolate Chip-filled pie in this post.

Related posts:

Crustless Low-Carb Pumpkin Pie Simply Easy Cheesy Pie 2-Minute 3-Ingredient Low-Carb & Paleo Tortilla Quick Crustless Paleo Quiche by Tina Turbin