Macadamia Free Almond Flour Pie Crust
A grain-free pie crust that actually holds together and tastes good is something home bakers have been chasing for a long time, and this one genuinely delivers. Almond flour gives the base a subtly nutty, slightly sweet flavor that pairs beautifully with both creamy custard fillings and fresh fruit. Tapioca starch is the quiet hero here — it binds everything together and gives the crust that satisfying snap when you slice through it. Coconut oil keeps things tender without any dairy, and the optional maple syrup adds just a whisper of sweetness that makes the crust feel intentional rather than just functional. The method is straightforward: mix, press, chill, and bake — no rolling pin, no blind-bake weights, no fuss. Whether you pre-bake it for a no-bake filling or go straight in with your favorite custard or fruit mixture, the instructions walk you through both paths clearly. If you've been avoiding pie because store-bought crusts feel like a gamble, this one is worth making from scratch.
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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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