Emulsifier Free Almond Flour Pie Crust
Most store-bought pie crusts and even many homemade recipes rely on emulsifiers to hold the dough together and achieve that flaky, tender texture — but this one skips all of that entirely. The binding work here is done by a single egg and coconut oil, which come together with almond flour and a touch of tapioca starch to create a dough that's surprisingly easy to press into shape. The result is a golden, slightly nutty crust with a satisfying crunch that holds up beautifully whether you're blind-baking it for a cream filling or loading it straight with fruit. Chilling the shaped crust before it goes into the oven is a small but important step that keeps the edges from slumping and gives you that clean, bakery-worthy look. The optional maple syrup adds just a whisper of sweetness that plays especially well with savory-leaning fillings like quiche or custard. It's the kind of foundational recipe you'll find yourself reaching for again and again, no specialty ingredients or complicated technique required.
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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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