Hazelnut Free Almond Flour Pie Crust

Pie crust is one of those things that sounds simple but can quietly stress you out — especially when you're trying to avoid tree nuts like hazelnuts that sneak into pre-made pastry blends and nut-based baking mixes. This crust skips all of that and leans on almond flour, tapioca starch, coconut oil, and egg to build something genuinely flaky and tender from scratch. The tapioca starch is the quiet hero here, giving the dough just enough stretch and structure so it presses into the dish cleanly without cracking or falling apart. Chilling the shaped crust before baking is a small step that makes a big difference — it firms everything up so the edges hold their shape and the bottom bakes through evenly. You can blind-bake it ahead for custard-style fillings or go straight to a filled bake, which makes it flexible enough to anchor everything from a silky pumpkin pie to a savory quiche. A touch of maple syrup in the mix adds a barely-there sweetness that plays beautifully with both sweet and lightly savory fillings without overpowering them. Once you have this crust in your rotation, reaching for a store-bought shell just won't feel worth it anymore.

About Fig

Fig 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 →