Sesame Free Almond Flour Pie Crust
Pie crust is one of those things that sounds simple but has a way of stressing people out — and if you're also navigating sesame-free baking, store-bought options can feel like a minefield of shared facilities and ambiguous labels. This grain-free crust sidesteps all of that with a short, clean ingredient list built around almond flour, tapioca starch, coconut oil, and egg. The result is a tender, slightly nutty shell that holds its shape beautifully whether you're blind-baking it for a creamy no-bake filling or loading it up and sending it straight into the oven. A touch of maple syrup is optional but adds just enough warmth to complement both sweet and lightly savory fillings. The chilling step before baking is the real secret — it firms the dough so the edges stay crisp and defined rather than slumping down the sides of the dish. Press it in with your fingers, crimp the edge however you like, and you've got a homemade crust that looks and tastes like you put in way more effort than you actually did.
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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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