BHA & BHT Free Almond Flour Pie Crust
Conventional pie crusts often rely on shortening or processed fats loaded with synthetic preservatives, making it genuinely tricky to find a store-bought option that's clean and free of additives like BHA and BHT. This version sidesteps all of that by leaning on whole, recognizable ingredients — almond flour, tapioca starch, coconut oil, and egg — so you know exactly what's going into every slice. The result is a tender, slightly nutty crust with a golden edge that holds its shape beautifully whether you're blind-baking it for a creamy filling or sending it straight into the oven loaded up. Chilling the pressed dough before baking is the quiet secret here — it firms everything up and keeps the sides from slumping. A touch of maple syrup is optional, but it adds just enough warmth to complement both sweet and lightly savory fillings. This is the kind of foundational recipe that makes homemade pie feel completely doable, even on a weeknight.
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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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