Pie crust is one of those things that can quietly derail an otherwise clean, wholesome meal — conventional versions lean on refined flour and vegetable shortening, neither of which does your body any favors. This version swaps all of that out for almond flour and coconut oil, two ingredients that bring healthy fats and a naturally rich, nutty flavor to the base. A little tapioca starch keeps the texture tender and cohesive, so you get a crust that actually holds together without any of the usual inflammatory culprits. The optional drizzle of maple syrup lets you nudge it sweet for fruit or custard fillings, or skip it entirely for a savory quiche or tart. The technique is genuinely simple — press-in dough, no rolling pin required — and a 30-minute chill in the fridge does the work of making it sturdy enough to fill and slice cleanly. It makes 8 servings, so it's perfectly sized for a standard 9-inch pie that feeds a table. Whether you blind-bake it ahead or fill it straight from the fridge, this crust is the kind of foundational recipe that makes eating well feel like anything but a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the almond flour, tapioca starch, and salt until evenly combined.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
