Gluten Free Almond Flour Pie Crust
Getting a pie crust right without wheat flour is one of those kitchen challenges that trips up even confident bakers, but this version makes it genuinely approachable. Almond flour brings a rich, slightly nutty flavor and a tender crumb that actually improves on the classic in a lot of ways — no tough, overworked gluten to worry about here. Tapioca starch helps bind everything together and gives the crust that satisfying snap when you slice into it, while coconut oil keeps the texture short and flaky. The optional maple syrup adds just a whisper of sweetness that works beautifully under both fruit and custard fillings. Pressing the dough into the pan by hand means no rolling pin, no cracking, no frustration — just an even, golden shell that holds its shape. The recipe walks you through both a blind-baked option and a fill-then-bake method, so it's genuinely versatile no matter what pie you're planning. Once you have this crust in your repertoire, it's hard to imagine going back to wrestling with store-bought alternatives.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!