Brazil Nut Free Almond Flour Pie Crust
A grain-free pie crust that actually holds together is something home bakers have been chasing for years, and this one delivers. Almond flour brings a subtly nutty, buttery flavor and a tender crumb that pairs beautifully with both sweet and savory fillings. Tapioca starch is the quiet hero here — it binds everything together and gives the crust just enough structure to crimp cleanly and slice without crumbling. Coconut oil keeps it dairy-free while adding richness, and the optional maple syrup nudges the flavor in a slightly sweet direction if you're heading toward a dessert filling. The chilling step before baking is worth every minute, since it firms the dough and helps the crust hold its shape in the oven. Whether you blind-bake it ahead or fill it raw and bake everything together, the instructions walk you through both paths clearly so there's no guesswork. This is the kind of foundational recipe you'll come back to every time pie season rolls around.
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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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