Turkey Free Almond Flour Pie Crust
Almond flour and tapioca starch come together here to create a pie crust that's tender, slightly nutty, and genuinely satisfying — no poultry-derived ingredients anywhere in sight. Coconut oil stands in as the fat, giving the crust a subtle richness that pairs beautifully with both sweet and savory fillings. A single egg binds everything together, and the optional maple syrup adds just a whisper of sweetness if you're heading in a dessert direction. The dough is forgiving and press-in friendly, meaning no rolling pin, no floury countertop, and no stress. Chilling the shaped crust before baking is the key step that keeps it from puffing or slumping, so don't skip those 30 minutes in the fridge. Whether you blind-bake it ahead or fill it raw and bake everything together, the instructions walk you through both paths clearly. It's the kind of reliable, fuss-free base that makes homemade pie feel totally doable any night 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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