Caffeine Free Almond Flour Pie Crust
A good pie crust can feel like the most intimidating part of any baking project, but this almond flour version is genuinely forgiving and comes together with just a handful of wholesome ingredients. Instead of cutting cold butter into flour and hoping for the best, you simply stir melted coconut oil and an egg into the almond flour and tapioca starch until a soft, pliable dough forms — then press it right into the pan with your fingers. The result is a tender, slightly nutty crust with golden edges that holds its shape beautifully whether you blind-bake it for a no-bake filling or send it straight into the oven loaded up. A short chill in the refrigerator is the one step you don't want to skip, since it firms the dough and keeps those edges from slumping during baking. The optional tablespoon of maple syrup adds just a whisper of sweetness that plays nicely against both savory and dessert fillings without overpowering anything. Best of all, every ingredient here is naturally free of stimulants, so you can enjoy a slice any time of day without a second thought.
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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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