The Can-Do Candida Diet: Candida Diet Piecrust: A Good Pie is Hard to Find...Unless You Use This Recipe
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Tuesday, September 3, 2013

Candida Diet Piecrust: A Good Pie is Hard to Find...Unless You Use This Recipe

Pies are an easy and delicious way to feed many mouths for little effort, and with a little kitchen magic I’ve made them a candida can-do.  And since a good crust recipe is the starting point for any pie, I want to share mine. 

The following is my incredibly easy recipe for the perfect candida diet piecrust: beautiful food starts with the basics.  With only five ingredients you get a buttery, toasty crust with just the right balance of salt and sweet to complement any filling you want to pair with it. 

Here is what you will need to make one 9-inch piecrust:


2 ¼ cups almond flour
1 tsp salt
2 packets stevia, such as truevia
½ cup (1 stick) salted butter, melted
½ tsp vanilla extract

In a large bowl, combine the almond flour, salt, and stevia and mix them together thoroughly.  Add the melted butter and vanilla extract and stir until all ingredients are evenly incorporated. 

Transfer the piecrust dough to your pie pan.  Use your hands to gently push the dough across the bottom of the pan and up the sides until it reaches the desired height.  The crust should be about ¼-inch thick in the pan. 

I recommend prebaking the crust for 5-10 minutes in a 350-degree oven to really bring out a toasted, brown-butter flavor in the almond flour, but this step is optional. 

This recipe is incredibly easy – almost impossible to mess up – and so, so delicious and versatile.  The mild, buttery flavor of the almond flour is a perfect balance for any fruit, custard, or cream filling.  So go forth and explore the world of can-do pie! 


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  2. Is this crust very crumbly? I am thinking of using it to make mini quiches... from your experience do you think this would work with its texture? Thank you!

    1. Hi Distant Dreamer,

      The crust can be crumbly, but I think since it’s quiche you’re planning that shouldn’t be much of an issue. Provided the crust doesn’t rise too far above the level of the quiche, the egg should hold it together just fine.

      The only difficulty you might encounter would be if you’re serving them as hors d’oeuvres and intending them to be finger food for guests, but served on a plate with a fork shouldn’t be a problem.

      I have never used this crust for non-dessert recipes before, but I would recommend taking out the stevia and perhaps substituting the sweetener with onion powder or something that would bolster the savory flavors of your dish. Otherwise, the almond flavor tends to come across as buttery, but basic.

      Good luck!

      Can-Do Candida

  3. This pie crust is absolutely amazing! Love it! What temperature do you set your oven to when pre-baking your crust?

  4. I just re-read your post and saw it says 350. lol