Pie Crust

Thanksgiving [thangks-giv-ing]: a public celebration in acknowledgment of divine favor or kindness; an expression of thanks, especially to God; a day set apart for giving thanks…and PIE!!

This Thanksgiving, this THM girl will NOT be deprived of her dessert selection! Thanksgiving begins early for me as I am exceedingly grateful for this “S” pie crust recipe! After lots of experimenting and changing up measurements, I’ve found the perfect low carb, gluten free and sugar free pie crust, for me anyway. And I hope you love it just as much!

Xanthum Gum is the key ingredient here I believe. It holds the crust together. While Glucomannon is a great thickener for smoothies, I’ve tried using Glucomannon with baking but it’s just not as smooth as Xanthum Gum! Glucci will sometimes harden into little tacky-like balls which isn’t very pleasing on the palate! This is the best price I’ve found for Xanthum Gum (affiliated links).

The possibilities for this pie crust seems endless as I’ve been testing quite a bit with other fun dessert ideas too! I’ll be sharing those a little later. 🙂 Also, stay tuned for 3 of my favorite pie fillings for this pie crust recipe!

Preheat oven to 350 or 325 in convection oven. Then grease your pie dish with butter.
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Next mix together almond flour, sweetener, xanthan gum and salt in a bowl. Then add vanilla and melted butter.
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Mix dough together with hands and press into pie dish.
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{REVISED (January 3, 2015) – no need to poke holes!} Poke holes all over dough with fork to prevent little bubbles when baking. (I’m sure you’ll notice that the crust doesn’t go all the way to the top of the pie dish around the edges…my dish is a really large pie dish so that could be why. But this is ok with me because the filling measurements I use for 3 of my favorite pies fit this pie crust perfectly!)
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Bake crust for 14-15 minutes until crust is browned. Cool for 2 hours. I stick mine in the fridge uncovered. I also like to prepare the day before so I can skip this step!
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Pie Crust ~ S
  • 1 ½ Cups Almond Flour (I use Honeyville brand)
  • ¼ tsp. Xantham Gum
  • 3 TBS Butter, Melted
  • ½ tsp. Vanilla
  • ¼ tsp. Salt
  • 2 TBS Truvia (no need to grind) OR 4 tsp. THM Sweet Blend (no need to grind)
  1. Preheat oven to 350 or 325 in convection oven.
  2. Grease large glass pie dish with butter.
  3. Mix together almond flour, sweetener, xanthan gum and salt in a bowl.
  4. Next add vanilla and melted butter.
  5. Knead dough together with hands then press dough evenly into pie dish.
  6. Bake crust for 14-15 minutes until crust is browned.
  7. Cool for 2 hours before adding filling.
You can prepare the day before and leave in the fridge. Also, to use as a "hot" pie crust, bake as written, fill with filling, then bake again as directed with whatever hot pie filling recipe you are using (i.e. cheese cake, cobble etc). The crust will not burn.



  1. Bonnie says:

    Yummy!!!! I can’t wait to try this! I’m thinking about filling it in with a THM Shepard pie… Meat, veggies and maybe some cheese on top… And of course pumpkin pie… Yep think I need to make two at a time.

    • Jen says:

      Hi Bonnie! You know, I actually experimented and tried using it for chicken pot pie…yeah, didn’t go so well! Way too sweet of a pie crust! But if you leave the sweetener out, it may work! I haven’t tried it again without the sweetener. But yes, pumpkin pie would be great for this!!

  2. Teresia Hulsey says:

    Thanks for the great tutorial Jen. Pie crust is something that a lot of people think they just can’t do. I think this will really make it seem more doable for them. I keep trying to find the right taste/texture combo for crust so I’ll try this one next.

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