Pescatarian Almond Flour Pie Crust
A good pie crust is the foundation of everything, and this almond flour version delivers a tender, slightly nutty base that works beautifully with both sweet and savory fillings. The combination of almond flour and tapioca starch gives the crust a surprisingly pliable, cohesive dough that presses into a pie dish without any rolling pin drama. Coconut oil keeps things rich and flaky, while the egg binds it all together so the finished crust holds its shape cleanly once baked. A touch of maple syrup is optional but adds a gentle sweetness that pairs especially well with fruit or custard fillings. The chilling step is key — that 30-minute rest in the fridge firms the dough up and helps it bake evenly without shrinking or slumping. Whether you blind-bake it ahead or fill it straight from the fridge, this crust comes out of the oven with golden edges and a dry, set bottom that's ready to hold whatever you pile in. It's the kind of foundational recipe that quietly upgrades every pie you make.
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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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