Cashew Free Almond Flour Pie Crust
Getting a grain-free pie crust to actually hold together — without turning into a crumbly disaster — is one of those kitchen challenges that trips up even experienced bakers. This one nails it by combining almond flour with tapioca starch, which adds just enough binding power to give the crust structure and a slight chew. Coconut oil keeps everything tender and rich, while the egg locks it all together into a dough that presses cleanly into the pan and holds its shape through baking. A touch of maple syrup is optional, but it adds a subtle warmth that plays beautifully against both sweet and custard-style fillings. The chilling step before baking is the secret weapon here — that 30 minutes in the fridge firms the crust up so it bakes evenly without slumping or shrinking. Whether you blind-bake it ahead for a no-bake filling or go straight in with your filling, the instructions walk you through both paths clearly. It's the kind of reliable, fuss-free base that makes homemade pie feel totally doable any time of year.
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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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