Citrus Free Almond Flour Pie Crust
A good pie crust is the foundation of everything, and this almond flour version delivers a buttery, slightly nutty base that works beautifully with both sweet and savory fillings. Every single ingredient here is naturally free of citrus — no zest, no juice, no hidden citrus-derived additives — so you can press on with confidence. The combination of almond flour and tapioca starch gives the crust a tender crumb with just enough structure to hold its shape when sliced, while coconut oil keeps it rich and cohesive without any dairy. A touch of maple syrup is optional, making it easy to lean sweet or savory depending on what you're filling it with. The technique is refreshingly simple: mix, press, chill, and bake — no rolling pin required. Chilling the shaped crust before baking is the key step that keeps the edges from slumping and gives you that clean, golden rim. Whether you blind-bake it ahead or fill it straight from the fridge, this crust is a reliable, crowd-pleasing base you'll come back to again and again.
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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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