Turmeric Free Almond Flour Pie Crust
This grain-free pie crust is a genuinely satisfying base for both sweet and savory fillings, with a tender, slightly nutty texture that holds its shape beautifully once baked. Almond flour and tapioca starch do the heavy lifting here, creating a dough that comes together with just a fork and presses easily into the pan — no rolling pin, no fuss. Coconut oil keeps everything moist and cohesive, while the optional maple syrup adds just a whisper of sweetness if you're heading in a dessert direction. Every single ingredient in this crust is naturally free of turmeric, so there's no need to scrutinize labels or swap anything out — it's clean and straightforward from the start. The chilling step is worth every minute; it firms the dough up so the edges hold their crimp and the bottom bakes evenly without slumping. Whether you blind-bake it ahead or fill it straight from the fridge, this crust is flexible enough to anchor everything from a silky custard to a hearty quiche.
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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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