Capsaicin Free Almond Flour Pie Crust
A good pie crust should be the foundation of something special, and this almond flour version delivers a buttery, slightly nutty base that works beautifully with both sweet and savory fillings. The combination of almond flour and tapioca starch gives the crust a tender, cohesive texture that holds together without any wheat flour in sight. Coconut oil keeps things rich and flaky, while the optional maple syrup adds just a whisper of sweetness if your filling calls for it. There's no heat, no spice, and nothing that would trigger sensitivity to capsaicin — just clean, simple ingredients that let the filling shine. The chilling step is key: that 30-minute rest in the fridge firms the dough up so it bakes evenly and holds its shape without slumping. Whether you blind-bake it ahead or fill it straight from the fridge, the instructions walk you through both methods so you can adapt it to whatever pie you're making. It's the kind of reliable, fuss-free crust that earns a permanent spot in your rotation.
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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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