Ginger Free Almond Flour Pie Crust
A good pie crust can feel like the most intimidating part of any baking project, but this almond flour version is genuinely forgiving and comes together with just a handful of clean, simple ingredients. Instead of rolling and chilling a traditional pastry dough, you press this one straight into the dish with your fingers — no rolling pin, no cracking edges, no stress. The combination of almond flour and tapioca starch gives the crust a tender, slightly crisp texture that holds up beautifully whether you blind-bake it ahead or fill it raw and let it bake alongside a custard or fruit filling. Coconut oil keeps everything cohesive and adds a subtle richness, while the optional maple syrup nudges the flavor in a lightly sweet direction that works especially well with dessert fillings. For anyone navigating a sensitivity to ginger, this crust is a safe and satisfying foundation — there's nothing hidden here, just pantry staples you can see and trust. It's the kind of recipe that makes you wonder why you ever wrestled with store-bought crusts in the first place.
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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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