Barley Free Almond Flour Pie Crust
A flaky, golden pie crust doesn't have to rely on wheat or any grain at all — this version is built entirely on almond flour and tapioca starch, making it a natural fit for anyone avoiding barley and other gluten-containing grains. The combination of coconut oil and egg gives the dough a surprisingly workable texture that presses into the pan beautifully without any rolling pin required. A short chill in the fridge before baking is the secret to keeping the edges crisp and the shape intact. The optional maple syrup adds just a whisper of sweetness that plays nicely with both sweet and savory fillings. Whether you blind-bake it ahead for a creamy no-bake filling or load it straight from the fridge with a custard or fruit filling, this crust holds up without turning soggy or crumbly. It's the kind of reliable base that makes homemade pie feel genuinely approachable, no specialty equipment or complicated techniques needed.
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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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