Pecan Free Almond Flour Pie Crust
A grain-free pie crust that actually holds together and tastes good is something home bakers have been chasing for a long time, and this one genuinely delivers. Almond flour gives the shell a subtly nutty, slightly sweet flavor that pairs beautifully with both creamy custard fillings and fresh fruit. Tapioca starch is the quiet hero here — it binds everything together and gives the crust that satisfying snap when you slice through it. Coconut oil keeps things tender without any dairy, and the optional maple syrup adds just a whisper of sweetness that makes the crust feel intentional rather than just functional. The chilling step before baking is worth every minute, since it firms the dough and helps the crust hold its shape cleanly up the sides of the dish. Whether you blind-bake it ahead for a no-bake filling or load it straight from the fridge with a custard or fruit mixture, this crust is genuinely versatile. Best of all, the ingredient list is short, straightforward, and completely free of tree nuts beyond almonds, so anyone avoiding pecans can dig in without a second thought.
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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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