Alpha Gal Friendly Almond Flour Pie Crust
A flaky, golden pie crust is the foundation of so many beloved desserts and savory dishes, and this version delivers that satisfying result without a single mammal-derived ingredient beyond the egg. For anyone managing alpha-gal syndrome, navigating store-bought pie crusts can be genuinely stressful — most conventional options rely on lard or butter, both of which are off the table. Here, coconut oil steps in as the fat, giving the crust a tender, press-in texture that holds its shape beautifully once chilled and baked. Almond flour and tapioca starch work together to create a dough that's easy to handle and press directly into the pan — no rolling pin required. A touch of maple syrup is optional, making this crust flexible enough to go sweet or savory depending on what you're filling it with. The recipe even walks you through both a blind-bake method and a filled-crust approach, so you can use it as the base for virtually any pie you're craving.
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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)
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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