Soy Free Almond Flour Pie Crust
A good pie crust is the foundation of any great pie, and this almond flour version delivers a tender, slightly nutty base that pairs beautifully with both sweet and savory fillings. Soy can sneak into store-bought crusts and pre-made dough in the form of soybean oil or soy lecithin, so making your own is genuinely the safest route. Here, the short ingredient list — almond flour, tapioca starch, coconut oil, and egg — keeps things clean and straightforward without sacrificing texture or flavor. The tapioca starch is the quiet hero, giving the crust just enough structure to hold together without turning dense or crumbly. Chilling the shaped crust before baking is a small but important step that helps it keep its shape and bake up with those lightly golden, crisp edges. Whether you blind-bake it ahead for a no-bake filling or load it straight from the fridge with a custard or fruit filling, this crust adapts beautifully to whatever you're making. It's the kind of reliable, fuss-free base that makes homemade pie feel totally achievable any day of the week.
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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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