Citric Acid Free Almond Flour Pie Crust
Getting a pie crust right without citric acid hiding in the mix is trickier than it sounds — many conventional crusts and pre-made shells sneak in additives or preservatives that can be a real problem. This version keeps things beautifully clean, leaning on almond flour, tapioca starch, coconut oil, and egg for a crust that's sturdy, tender, and genuinely delicious. The almond flour gives it a slightly nutty, rich flavor that pairs well with both sweet and savory fillings, while the tapioca starch helps bind everything into a smooth, workable dough. A quick chill in the fridge before baking is the secret to keeping the edges crisp and the shape intact. You can blind-bake it ahead of time for custard-style fillings, or press it straight into the dish and bake it alongside a heartier filling — the recipe walks you through both paths clearly. It's the kind of foundational recipe that makes pie feel approachable again, especially when you've been burned by store-bought options that don't work for your needs.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!