Almond Pie Crust

This “press-in” pie crust is so easy to make and is perfect for tarts, cheesecakes, or other desserts…like key lime pie.

  • 2 cups almond meal
  • 1/2 cup arrow root
  • 3/8 cup coconut oil or butter, melted
  • 1/4 cup rapadura
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Combine all ingredients in a large bowl and mix with a fork until moistened all the way through.

Press into the desired pan… tart pan, spring-form pan, or regular pie pan.

Bake in a 325°F oven for 30 minutes. Allow to cool before filling.

Makes 1 – 9 inch pie crust.

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


  1. Hey Shannon! I experimented with this a lil bit the other day–used cornstarch (my apologies), honey, & replaced 1 cup of the almond meal with 1 cup slightly ground oatmeal–it came out GREAT. Had fresh blueberries so used those instead of the strawberries for the tart. My mum already wants me to make 2 more this upcoming week. Must…buy….more lemons…

  2. ok, this (Strawberry/Lemon curd tart) looks stupendous. I’m just wondering, for the crust–are there any substitutes for the rapadura & the arrowroot? I’ve heard 1 tsp Arrowroot powder = 1 T flour; is that correct? For sweeteners I usually use stevia or honey…are those able to be used? Thanks, & God bless!! I’m lovin’ this website!

    • Hi Jess, thanks for the comment. I’m not sure on the conversion from Arrowroot powder to regular flour. I do know that Arrowroot is used a lot as a thickener, much like cornstarch would be used. But I do not like cornstarch and therefore use arrowroot to thicken instead. In the almond pie crust recipe I think the arrowroot helps to hold the crust together. But maybe some honey would do just as well….about 1/4 of a cup? You could definitely try it. Here is a link to another blog that I like, The Nourishing Gourmet, she makes some lemon-curd bars with a nut crust base and uses honey in the crust. Let me know if you try it and how it works out. Glad you are enjoying the site 🙂

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