Honey Free Almond Flour Pie Crust
A grain-free pie crust that actually holds together and tastes good is harder to find than it sounds, but this almond flour version genuinely delivers. The base is simple — almond flour, tapioca starch, coconut oil, and an egg — and the maple syrup listed is completely optional, so you can leave it out entirely and keep things free of any sweetener you're avoiding. What you get is a tender, slightly nutty shell with golden edges that works beautifully for both sweet and savory fillings. The chilling step before baking is the secret weapon here: it firms the dough up so it holds its shape cleanly in the dish without shrinking or cracking. Whether you blind-bake it ahead of time or load it straight with your filling, the instructions walk you through both methods so there's no guesswork. It's the kind of reliable, fuss-free crust that makes homemade pie feel totally doable on a weeknight.
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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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