Artificial Flavors Free Almond Flour Pie Crust
Store-bought pie crusts are notorious for sneaking in unnecessary additives, and if you're keeping your kitchen free from artificial flavors, reading those ingredient panels can feel like a full-time job. This crust sidesteps all of that with a short, honest list — almond flour, tapioca starch, coconut oil, egg, and a touch of maple syrup if you want a hint of natural sweetness. The result is a tender, slightly nutty shell that holds its shape beautifully whether you're blind-baking it for a no-bake filling or sending it straight into the oven loaded up with something rich and custardy. Chilling the pressed dough before baking is the quiet secret here — it firms everything up so the crust keeps its edges and doesn't slump. The coconut oil gives it a delicate crispness that's genuinely hard to distinguish from a traditional butter crust, and the almond flour brings a depth of flavor that plain white-flour versions simply can't match. It works just as well for savory pies as it does for sweet ones, making it one of those foundational recipes worth committing to memory.
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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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