Oats Free Almond Flour Pie Crust

A good pie crust is the foundation of everything, and this almond flour version delivers a buttery, slightly nutty base that works beautifully with both sweet and savory fillings. Traditional pie crusts lean heavily on wheat flour, but this one skips it entirely in favor of almond flour and a touch of tapioca starch — no grains, no oats, no compromise on texture. The coconut oil keeps the dough tender and easy to press into shape, while the egg binds everything together so you get a crust that holds its form without cracking or crumbling. A quick chill in the fridge before baking is the secret to clean edges and a sturdy structure that won't slump under a heavy filling. You can blind-bake it ahead for custard-style pies or load it straight from the fridge for baked fillings — the recipe walks you through both paths clearly. The optional maple syrup adds just a whisper of sweetness if you're heading in a dessert direction, but it's easy to leave out for something more savory. Whether you're filling it with fruit, custard, or a quiche-style mixture, this crust is the kind of reliable base you'll come back to every single time.

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