Getting a pie crust to work without conventional wheat flour is one of those kitchen challenges that trips up a lot of home bakers, but almond flour genuinely delivers here — nutty, tender, and sturdy enough to hold a filling without turning soggy. The combination of almond flour and tapioca starch creates a dough that presses easily into the pan and crisps up beautifully in the oven, with golden edges that look like you spent way more effort than you actually did. Coconut oil keeps everything cohesive and adds a subtle richness, while the egg binds it all into a crust that slices cleanly. The maple syrup is entirely optional, which is a nice touch if you're keeping added sugars to a minimum — the crust works perfectly well without it for savory applications. Chilling the shaped crust before baking is the small but important step that keeps it from shrinking or puffing, so don't skip the refrigerator rest. Whether you blind-bake it ahead or fill it raw and bake everything together, the instructions walk you through both paths clearly. This is the kind of foundational recipe that opens up a whole world of pies, tarts, and quiches once you have it in your back pocket.
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Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the almond flour, tapioca starch, and salt until evenly combined.
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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