Legume Free Almond Flour Pie Crust
A flaky, golden pie crust doesn't have to rely on wheat flour or bean-based blends to deliver the goods. This version leans on almond flour and tapioca starch to create a tender, press-in crust that holds its shape beautifully without any rolling pin drama. Coconut oil stands in for butter and keeps the texture short and satisfying, while the egg binds everything into a dough that's genuinely easy to work with. A quick chill in the fridge before baking is the secret to clean edges and a crust that doesn't slump or shrink. You can blind-bake it ahead for no-bake fillings or custards, or skip that step entirely and let it bake alongside a fruit or savory filling — the instructions walk you through both paths. The optional maple syrup adds just a whisper of sweetness that plays nicely with almost any filling without tipping the whole thing into dessert territory before you've even started. Whether you're working around legume sensitivities or just tired of fussy pastry dough, this crust is the kind of reliable base that earns a permanent spot in your recipe 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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