Paraben Free Almond Flour Pie Crust
Pie crust is one of those things that sounds simple but can quietly harbor a surprising number of additives and preservatives — especially the store-bought kind. This version keeps things refreshingly clean, built entirely from almond flour, tapioca starch, coconut oil, egg, and a touch of maple syrup if you like a hint of sweetness. The result is a tender, slightly nutty crust that holds its shape beautifully and tastes far better than anything that comes in a box. Chilling the pressed dough before baking is the key step that keeps the edges crisp and the bottom from puffing up unexpectedly. You can blind-bake it ahead for custard-style fillings or go straight to a filled bake — the instructions walk you through both paths clearly. It works just as well for a savory quiche as it does for a sweet fruit or cream pie, making it genuinely versatile. Once you see how easy it is to press this dough into the pan with your fingers, you may never roll out a traditional crust again.
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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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