Breastfeeding Friendly Almond Flour Pie Crust
Pie crust is one of those things that can feel surprisingly tricky to navigate when you're paying close attention to what goes into your body while nursing. This version leans on almond flour and tapioca starch instead of refined white flour, giving you a tender, golden shell that's built from wholesome, recognizable ingredients. Coconut oil stands in for butter, and a single egg binds everything together into a dough that actually behaves — pressing out smoothly and holding its shape beautifully around the edges of the dish. The optional maple syrup adds just a whisper of sweetness that works whether you're going savory or sweet with your filling. Chilling the crust before baking is the key step that keeps it from shrinking or puffing, and the instructions walk you through both a blind-bake option and a filled version so you can use it however your recipe calls for. It's the kind of foundational recipe that quietly earns a permanent spot in your rotation — simple enough to throw together on a tired evening, and satisfying enough to feel like a real treat.
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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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