Chestnut Free Almond Flour Pie Crust
Pie crust is one of those things that can quietly derail a dessert when you're navigating a tree nut allergy or sensitivity — chestnuts in particular show up in unexpected places during the holidays. This crust sidesteps all of that by leaning on almond flour and tapioca starch for a base that's tender, slightly nutty, and genuinely delicious. Coconut oil keeps it rich without any dairy, and the egg binds everything into a dough that actually holds together when you press it into the pan. A touch of maple syrup is optional, but it adds a subtle sweetness that plays beautifully with both sweet and lightly savory fillings. The chilling step is key — that 30 minutes in the fridge is what gives you clean edges and a crust that won't slump in the oven. You can blind-bake it ahead for custard-style pies or go straight to filling it, which makes this one seriously versatile base to have in your back pocket.
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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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