Gelatin 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. Gelatin sneaks into a surprising number of store-bought pie shells and pre-made pastry products, so making your own from scratch is the cleanest way to stay worry-free. Every ingredient here — almond flour, tapioca starch, coconut oil, egg, and a touch of maple syrup — is straightforwardly plant- and grain-based with zero hidden additives. The tapioca starch is the secret weapon, giving the dough just enough binding power to press neatly into the dish and hold its shape through baking. Chilling the shaped crust before it goes into the oven is a small but important step that keeps the edges crisp and prevents shrinking. Whether you blind-bake it ahead for a no-bake filling or load it straight from the fridge with a custard or fruit filling, this crust comes out golden, tender, and satisfying every single time.
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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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