Seeds Free Almond Flour Pie Crust
Getting a pie crust right without traditional wheat flour is already a win, and doing it without any seeds in the mix makes this version genuinely versatile for a wider range of dietary needs. Almond flour brings a subtly nutty, buttery richness to the base, while tapioca starch helps bind everything together so the crust holds its shape without turning crumbly or dense. Coconut oil stands in for butter beautifully here, giving the dough a tender, slightly crisp texture once baked. The optional maple syrup adds just a whisper of sweetness that works equally well under a savory quiche or a classic fruit filling. Chilling the shaped crust before baking is the key step that keeps the edges from slumping — don't skip it. Whether you blind-bake it ahead of time or fill it straight from the fridge, the result is a golden, press-in crust that looks and tastes far more impressive than the effort involved.
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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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