Dairy Free Almond Flour Pie Crust
Getting a buttery, tender pie crust without any dairy sounds like it should be complicated, but this almond flour version pulls it off beautifully. Coconut oil steps in for butter, delivering richness and a lightly crisp texture that holds together just as well as any traditional crust. The tapioca starch is the quiet hero here — it adds just enough binding and chew to keep every slice clean and intact. A touch of maple syrup is optional, but it nudges the flavor in a subtly sweet direction that works especially well with fruit or custard fillings. The method is straightforward: mix, press, chill, and bake — no rolling pin, no pastry cutter, no fuss. You can blind-bake it ahead for no-bake fillings or go straight to baking it with your filling already inside, which makes it genuinely versatile for almost any pie you have in mind. Whether you're navigating a dairy intolerance or just trying to keep things cleaner, this crust delivers on flavor without any compromise.
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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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