Almond Flour Pie Dough [Food Processor Attachment]

A great gluten-free recipe that can be used for multiple different applications.


  • 3 cups Almond Meal (Flour), 360g
  • ½ teaspoon salt, optional
  • ¼ cup (55 g) vegan margarine, plant based preferred, chilled, cut into chunks
  • 1 egg [or egg substitute]
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Lightly grease a 10 inch (25cm) pie dish. Set aside.
  2. Place almond flour, salt, optional, vanilla, and chilled margarine into the Food Processor Work  Bowl fitted with the Multi-Use Blade and secure lid. Pulse 4-5 times to cut the butter into the almond flour. Add egg and pulse an additional 4-6 times until dough begins to form. Do not overmix!
  3. Press dough into pie dish evenly and uniformly. First press it from the bottom of the dish outward, then up the walls of the pie dish, until it rises about 1/2 inch (1cm) above the rim of the pie dish on all sides. Using your fingers, flute the sides of the dough, or trim off if desired. 
  4. Bake in preheated oven for 15 minutes or until golden brown throughout. Fill as desired, making sure to cover the edges of the pie dough not covered by filling to prevent from burning.

Chef's Notes

  • Regular butter can be substituted in place of the margarine if desired. A great egg substitute is ground chia seed or flax seed, 1 Tablespoon (7g) to 3 Tablespoons (45ml) of water mixed.