A good pie crust can make or break the whole dessert, and this almond flour version delivers a buttery, slightly nutty base that holds up beautifully under both sweet and savory fillings. It skips any grain-based flour entirely, relying on almond flour and a touch of tapioca starch to create a dough that actually presses together like a dream. The coconut oil keeps things tender while the egg binds everything into a crust that crisps at the edges without turning brittle. A hint of maple syrup is optional, but it adds just enough warmth to complement fruit fillings or spiced custards. The chilling step is key — thirty minutes in the fridge firms the dough so it holds its shape in the oven and doesn't slump down the sides of the dish. Whether you blind-bake it ahead or fill it straight from the fridge, the result is a golden, clean-tasting shell that's genuinely satisfying to work with and even better to eat.
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Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the almond flour, tapioca starch, and salt until evenly combined.
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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