Nutmeg Free Almond Flour Pie Crust

A good pie crust can make or break the whole dessert, and this grain-free version delivers a buttery, slightly nutty base that holds up beautifully to both sweet and savory fillings. Almond flour gives it a tender, almost shortbread-like texture, while tapioca starch adds just enough structure to keep everything from falling apart when you slice it. Coconut oil stands in for butter and binds the dough alongside a whole egg, so the crust sets up firm and golden without any fuss. The optional maple syrup adds a whisper of sweetness that works especially well under fruit or custard fillings. Chilling the shaped crust before baking is the key step here — that 30-minute rest in the fridge is what keeps the edges from slumping and gives you those clean, pretty crimps. Whether you blind-bake it ahead or fill it raw and let it bake with the filling, the instructions walk you through both methods clearly so there's no guesswork. It's the kind of reliable, fuss-free crust that makes homemade pie feel totally achievable on a weeknight.

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