MSG Free Almond Flour Pie Crust
A good pie crust should taste like something on its own, and this almond flour version genuinely does — nutty, lightly sweet, and tender in a way that standard pastry dough rarely achieves. The short ingredient list is part of the appeal: almond flour, tapioca starch, coconut oil, egg, and an optional drizzle of maple syrup come together into a dough that's easy to press right into the pan without any rolling or chilling drama (beyond a quick 30-minute rest to firm things up). Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden additives or flavor enhancers — you know exactly what's going into your dish. The tapioca starch is the quiet hero, giving the crust just enough structure to hold its shape without turning dense or crumbly. Whether you blind-bake it for a no-bake filling or load it straight into the oven with your favorite custard or fruit filling, it adapts beautifully either way. It's the kind of foundational recipe that makes homemade pie feel genuinely approachable, even 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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