Pork 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 its shape beautifully. Every ingredient here is naturally free from pork and pork-derived additives — no lard, no gelatin, nothing to second-guess — so you can focus entirely on making something delicious. The combination of almond flour and tapioca starch gives the crust a tender yet sturdy texture that won't turn soggy under a creamy filling. Coconut oil steps in as the fat, lending a subtle richness that plays really well with both sweet and savory fillings. The optional maple syrup adds just a whisper of sweetness to the shell itself, which is a lovely touch if you're going the dessert route. Chilling the shaped crust before baking is the key step that keeps everything neat and crisp — don't skip it. Whether you blind-bake it ahead or fill it straight from the fridge, this crust is genuinely one of the easiest you'll ever press together.
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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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