Lactose Free Almond Flour Pie Crust
Pie crust is one of those things that can quietly derail a dessert when you're avoiding dairy — butter is practically baked into the tradition. This version leans on almond flour and coconut oil instead, giving you a tender, slightly nutty base that holds together beautifully without a drop of dairy in sight. Tapioca starch adds just enough structure to keep the crust from crumbling, while the egg binds everything into a dough that's genuinely easy to press and shape by hand. A touch of maple syrup is optional, but it adds a subtle warmth that plays especially well with fruit or custard fillings. The chilling step is worth every minute — it firms the crust up so it bakes evenly and holds its shape around the edges. Whether you blind-bake it ahead or fill it straight from the fridge, this crust is flexible enough to anchor everything from a silky chocolate tart to a classic pumpkin pie.
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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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