This Crohn’s Friendly Almond Crust is a simple, grain-free base perfect for quiches, pies, and paleo-friendly baking. Made with almond flour, coconut oil, and egg, it’s easy to prepare, naturally gluten-free, and gentle on digestion. The crust bakes into a light golden base that holds up well to both savory and sweet fillings.

Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: ~25 minutes
Makes: 1 (9-inch) crust

Ingredients

  • 2 1/2 cups blanched finely ground almond flour

  • 1/2 tsp salt

  • 1/4 cup melted coconut oil (at room temperature)

  • 1 large egg

Instructions

  1. Preheat oven: Set to 350°F (175°C). Grease a 9-inch pie dish.

  2. Mix wet ingredients: In a small bowl, whisk together melted coconut oil and egg.

  3. Mix dry ingredients: In a large bowl, whisk almond flour and salt.

  4. Combine: Pour wet mixture into dry and mix until dough forms.

  5. Press dough: Shape into a ball, then press evenly into the bottom and up the sides of the pie dish. Smooth edges with your fingers.

  6. Dock crust: Use a fork to poke holes along the bottom and sides.

  7. Bake: Place on the middle rack and bake 12–15 minutes, until very light golden brown.

  8. Cool: Let crust cool completely before adding filling.

Notes

FAQs

Is almond crust paleo?
Yes, it’s made with almond flour, coconut oil, and egg — all paleo-approved ingredients.

Can I make this crust ahead of time?
Yes, bake and store it covered in the refrigerator for a few days or freeze for longer storage.

Can I substitute another flour?
Coconut flour is not a direct substitute here, but hazelnut flour or sunflower seed flour can work with slight texture differences.