Seed Oil Free Almond Flour Pie Crust
Most store-bought pie crusts and even many homemade recipes lean heavily on refined vegetable or seed oils — canola, soybean, sunflower — which makes finding a clean alternative genuinely tricky. This crust sidesteps all of that by using coconut oil as the only fat, keeping things simple and free from the industrial oils that are so easy to accidentally include. The base of almond flour and tapioca starch gives you a tender, slightly nutty shell with just enough structure to hold a filling without cracking or turning soggy. A touch of maple syrup is optional but adds a subtle sweetness that plays beautifully against both fruit and custard fillings. The technique is forgiving — you press the dough directly into the dish with your fingers, no rolling pin required — and chilling it before baking helps it hold its shape and develop those lightly golden edges. Whether you blind-bake it ahead or fill it straight from the fridge, the result is a crust that tastes rich and intentional, not like a compromise.
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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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