Shellfish Free Almond Flour Pie Crust

A good pie crust can feel like the most intimidating part of any baking project, but this almond flour version is genuinely forgiving and comes together with just a handful of wholesome ingredients. Instead of cutting cold butter into flour and hoping for the best, you simply stir almond flour, tapioca starch, coconut oil, and an egg into a soft, pliable dough that you press right into the pan with your fingers. The tapioca starch gives it just enough structure to hold its shape without turning brittle, and a touch of maple syrup adds a subtle warmth that plays beautifully against both sweet and savory fillings. Chilling the shaped crust before baking is the key step that keeps the edges from slumping, so don't skip those 30 minutes in the fridge. Whether you blind-bake it ahead for a custard or no-bake filling, or load it straight up and bake everything together, the instructions walk you through both paths clearly. The finished crust bakes up golden at the edges with a tender, slightly nutty crumb that makes every slice feel a little special. It's the kind of base recipe you'll find yourself reaching for again and again, no matter what filling you have in mind.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →