Artificial Food Coloring Free Almond Flour Pie Crust
Pie crust is one of those places where artificial dyes and synthetic additives love to hide — especially in pre-made refrigerated versions that rely on colorants to achieve that golden, "just-baked" look. This version keeps things completely clean by leaning on almond flour, tapioca starch, coconut oil, and a single egg to build a crust that's naturally beautiful and genuinely delicious. The almond flour gives it a subtly nutty, rich flavor that pairs beautifully with both sweet and savory fillings, while the tapioca starch helps it hold together with a satisfying snap. A touch of maple syrup is optional but adds just enough warmth to complement fruit or custard fillings without overpowering them. Pressing the dough directly into the pie dish means no rolling pin, no mess, and no stress — just an even, rustic crust that looks like you put in way more effort than you did. Whether you blind-bake it ahead or fill it straight from the fridge, the result is a golden, set crust with none of the ingredient label anxiety that comes with store-bought shortcuts.
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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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