Double Recipe Pie Crust

This recipe is perfect for a lattice pie or deep dish pie.  Or even better, if you are making 2 pies, just split the dough in half.

I find it is easiest to make the dough in a food processor.

This recipe is pretty tasty and very stable.  It is also extremely forgiving.  You can literally press the dough together, patch holes and cracks and it works perfectly.  My only complaint is that no matter what I do, the crust gets dark.  I always use pie crust shields to help prevent browning.  I just think that the almond flour always gets dark quickly… that is my one gripe, and something I have yet to figure out.  Believe me, when I get it just right, I will share :)

So for now, this is my go to recipe.  It has a combination of butter and shortening.  My other pie crust is butter only.  The shortening makes it a little more tender in texture.  It is very quick to put together, either in a food processor or with a pastry cutter.  There is no reason to be intimidated by pie crust.  You can do it!

Double Recipe Pie Crust

  • 1/2 cup butter, cold and cubed
  • 1/2 cup vegetable shortening
  • 2 cups almond flour, packed
  • 1/2 cup coconut flour, packed
  • 1/2 teaspooon salt
  • 1 1/2 tablespoons honey
  1. Pulse together all ingredients in a food processor until it forms a ball.
  2. Separate into 2 discs, flatten and wrap each disc in plastic wrap.
  3. Refrigerate for at least 2 hrs.  (dough can be frozen up to 1 month)
  4. Remove from fridge, roll out on surface dusted with almond flour or in between to large pieces of plastic wrap for easy cleanup.
  5. Gently place in pie plate, using any scraps to patch holes and pushing together any cracks.  (this will happen, the dough is slightly crumbly)
  6. Chill unbaked pie crust right up until you need it.

6 thoughts on “Double Recipe Pie Crust”

  • Thank you for this recipe! We eat a lot of quiche and pie in our house and I’ve been looking for a decent pie crust recipe and this is great!

  • Hi! Love your website and recipes! Am going to use this recipe for a couple of pies for Thanksgiving. Do you pre-bake it at all or add filling and then bake? Thanks for the help!

    • Amber,
      I do not blind bake the pie shells at all. But I do make sure the pie shells are nice and cold when I put the filling in it before baking.

  • I am a fellow SCDer and wish I’d discovered your blog sooner! I’m “graduated” from SCD but will never go back to eating sugars, grains, etc. I am planning on “baking through” all of your dessert recipes – they look simply marvelous!!! Thank you! I think I would have starved while on SCD without the inspiration of bloggers like you!
    Helpful hint for anyone trying this (I’m sure you’re aware of this but it was a revelation to me): If you have trouble with overbrowning your delicate almond flour baked goods, omitting the honey can solve the problem, since it’s the honey that’s browns first. You’ll lose the touch of sweetness, but the crust will stay light longer. If you’re better than I am at keeping an eye on your pie crusts, ignore this comment :-)

  • Hi Michelle,
    Love your site. I am familiar with almond flour, but have not worked with coconut flour in combination with almond flour. I am excited to try your pie crust recipe. I think your burned pie crust problem can be solved by baking your crusts/pies at a lower temp. And reducing/omitting the honey, which burns easily. I will experiment and let you know. I bake my almond flour crust at 325 degrees and get a nice brown, but not a burned crust. (Most almond flour products bake better at a lower temperature… just bake them a little longer.) Here’s a link to my pumpkin pie recipe, which I partially bake before filling and seal with egg wash because I don’t like a soggy bottom crust.

    My daughter has Crohn’s and a few years I published an SCD cookbook. Here’s a link:

    Happy Holidays!

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