Chicken Free Almond Flour Pie Crust
A good pie crust is the foundation of everything, and this almond flour version delivers a tender, slightly nutty base that works beautifully with both sweet and savory fillings. The combination of almond flour and tapioca starch creates a dough that presses easily into the pan and holds its shape without any fussy rolling or chilling tricks beyond a quick 30-minute rest. Coconut oil keeps things rich and flaky, while the optional maple syrup adds just a whisper of sweetness if you're heading in a dessert direction. Because the ingredient list is so clean — no poultry-derived stocks, broths, or gelatin hiding anywhere — you can fill it with total confidence. The instructions walk you through both a blind-baked version and a fill-and-bake approach, so it adapts to whatever recipe you're building around it. Press it in, crimp the edges, and you've got a crust that looks and tastes like it took far more effort than it actually did.
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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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