Mustard Free Almond Flour Pie Crust
Pie crust is one of those recipes where store-bought options can quietly sneak in unexpected ingredients, making it a relief to have a from-scratch version you can fully trust. This one comes together with almond flour, tapioca starch, coconut oil, and an egg — a short, clean list that delivers a tender, slightly nutty shell with a beautiful golden edge. The tapioca starch is the quiet hero here, giving the crust just enough structure to hold its shape without turning tough or crumbly. A touch of maple syrup is optional, so you can lean sweet for dessert pies or leave it out for savory fillings — total flexibility. Pressing the dough directly into the dish means no rolling pin, no floury countertop, and no stress. Whether you blind-bake it ahead or fill it straight from the fridge, the result is a sturdy, flavorful base that works beautifully under everything from fruit fillings to creamy custards.
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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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