Pregnancy Friendly Almond Flour Pie Crust
When you're pregnant, pie crust is one of those things that can quietly stress you out — store-bought versions often contain additives, preservatives, or ingredients you'd rather not scrutinize on a label. This version keeps things clean and simple, built from almond flour, tapioca starch, coconut oil, and a single egg, so you know exactly what's going into every bite. The almond flour brings a naturally nutty, slightly rich flavor that makes the crust taste indulgent without any of the usual shortening or refined flour. A touch of maple syrup is completely optional, giving you flexibility depending on whether you're going sweet or savory with your filling. The technique is genuinely forgiving — you press the dough directly into the pan with your fingers, no rolling pin required, which is a relief when energy levels aren't always on your side. Chilling it before baking helps the crust hold its shape beautifully, and the blind-bake option means you can prep it ahead and fill it whenever you're ready. It's the kind of wholesome, fuss-free base that makes homemade pie feel totally doable right now.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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