Low Sugar Almond Flour Pie Crust
Pie crust is one of those recipes where added sugars have a sneaky way of creeping in — especially in store-bought shells that rely on sweetened shortening or pre-mixed doughs loaded with hidden extras. This version keeps things clean by building its structure from almond flour, tapioca starch, and coconut oil, so the crust itself is naturally free of any added sweetness unless you choose to include that optional tablespoon of maple syrup. The result is a tender, golden shell with a slightly nutty flavor that actually complements both sweet and savory fillings beautifully. Pressing the dough directly into the dish makes it far more forgiving than traditional rolled pastry, and chilling it before baking helps it hold its shape without any fuss. Whether you blind-bake it ahead of time or fill it straight from the fridge, the edges come out lightly golden and the bottom stays firm and set — exactly what a good crust should do. It's the kind of base that makes your whole pie feel intentional and wholesome, not like a compromise.
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Learn more →Ingredients
8 servings
- 1 ½ cups almond flour
- 2 tbsp tapioca starch
- ¼ tsp fine sea salt
- 3 tbsp coconut oil, melted and cooled
- 1 large egg
- 1 tbsp maple syrup (optional)
Can be omittedmaple syrup
Instructions
- 1
Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the almond flour, tapioca starch, and salt until evenly combined.
- 2
Add the melted coconut oil, egg, and maple syrup (if using) to the dry ingredients. Stir with a fork until a cohesive dough forms — it should hold together when pressed between your fingers without crumbling.
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