Gut Friendly Almond Flour Pie Crust
A grain-free pie crust that actually holds together and tastes good is a rare find, and this one delivers on both counts. Almond flour brings a subtly nutty, buttery flavor while tapioca starch adds just enough binding power to keep everything cohesive — no crumbling, no cracking. Coconut oil steps in as the fat, keeping the whole thing gentle on digestion compared to crusts loaded with refined shortening or butter. The optional maple syrup gives a whisper of sweetness that works beautifully whether you're going savory or sweet with your filling. Chilling the shaped crust before baking is the key step that locks in the structure and prevents shrinkage, so don't skip it. Whether you blind-bake it ahead or fill it straight from the fridge, the result is a golden, press-in crust that feels indulgent without the ingredients that tend to cause trouble. It's the kind of foundational recipe that quietly becomes a staple in your rotation.
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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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