Rice Free Almond Flour Pie Crust
Pie crust is one of those things that can feel intimidating to adapt, but this almond flour version comes together with just a handful of clean, simple ingredients and no rolling pin required. The base of finely ground almonds gives the crust a slightly nutty, buttery flavor and a tender, crumbly texture that pairs beautifully with both sweet and savory fillings. Tapioca starch is the quiet hero here — it binds everything together and gives the crust just enough structure to hold its shape without any grain-based flour in sight. Coconut oil keeps it rich and cohesive, while the optional maple syrup adds a whisper of sweetness if you're heading in a dessert direction. Pressing the dough directly into the dish means no cracked edges or frustrating transfers, and a quick chill in the fridge before baking helps it firm up perfectly. Whether you blind-bake it ahead for a creamy no-bake filling or load it straight into the oven with your favorite custard or fruit filling, this crust holds up beautifully either way.
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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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