Cinnamon 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. So many store-bought crusts and spice blends sneak in unexpected seasonings, but this one keeps things clean and straightforward — almond flour, tapioca starch, coconut oil, egg, and a touch of optional maple syrup, nothing more. The tapioca starch is the quiet hero here, giving the dough just enough structure to press neatly into the pan and hold its shape without cracking or crumbling. Chilling the shaped crust before baking is a small step that makes a big difference, helping it stay crisp and defined once it hits the oven. You can blind-bake it ahead of time for custard-style fillings or go straight to filling it unbaked — the recipe walks you through both paths clearly. Whether you're making a fruit tart, a savory quiche, or a creamy no-bake situation, this crust is endlessly adaptable and genuinely satisfying to work with.
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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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