Peanut Free Almond Flour Pie Crust
A good pie crust can make or break the whole dessert, and this almond flour version delivers a buttery, slightly nutty base that holds up beautifully under any filling you throw at it. The combination of almond flour, tapioca starch, and coconut oil creates a dough that's surprisingly easy to press into shape — no rolling pin, no chilling overnight, no drama. A touch of maple syrup is optional but adds just enough warmth to complement both sweet and lightly savory fillings. Because every ingredient here is straightforward and whole, you don't have to stress about hidden peanut derivatives or shared-facility warnings that can make store-bought crusts a gamble. The chilling step before baking is the secret to a firm, clean edge that won't slump or crack, and the recipe gives you the flexibility to blind-bake it ahead or fill it raw depending on what you're making. Whether you're going in with a silky custard, a fruit filling, or a rich chocolate ganache, this crust is ready to be the reliable foundation your pie deserves.
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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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