Mushroom Free Almond Flour Pie Crust
Pie crust is one of those recipes where store-bought options can feel like a gamble — hidden additives, mystery flours, and ingredients you didn't sign up for. This version keeps things refreshingly simple, leaning on almond flour and tapioca starch to create a tender, slightly nutty base that holds together beautifully without any fuss. A touch of coconut oil gives it that satisfying short, crumbly texture, while the egg binds everything into a dough that's genuinely easy to press into shape. The optional maple syrup adds just a whisper of sweetness that plays nicely against both savory and dessert fillings. Chilling the shaped crust before baking is the small but important step that keeps the edges from slumping and gives you that clean, bakery-worthy look. Whether you blind-bake it ahead or fill it straight from the fridge, the instructions walk you through both paths so nothing is left to guesswork. It's the kind of foundational recipe you'll come back to every time pie season rolls around.
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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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