Nitrate & Nitrite Free Almond Flour Pie Crust
This almond flour pie crust is the kind of base that makes the whole pie worth talking about — nutty, tender, and just slightly crisp at the edges in the best possible way. Every ingredient here is naturally free of cured or processed additives, so there's no need to scrutinize labels or worry about what's hiding in a store-bought shell. Almond flour brings a rich, subtly sweet flavor that pairs beautifully with both fruit and custard fillings, while tapioca starch helps bind everything into a dough that actually holds its shape. Coconut oil keeps the texture short and flaky without any processed fats, and a touch of maple syrup adds warmth without overpowering whatever filling you have in mind. The chilling step is key — thirty minutes in the fridge firms the crust up so it bakes evenly and holds a clean edge. Whether you blind-bake it ahead or fill it straight from the fridge, this crust is genuinely foolproof and endlessly versatile.
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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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