Vegetarian 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 everything together — almond flour, tapioca starch, coconut oil, egg, and a touch of maple syrup — until a soft, pressable dough forms. No rolling pin, no chilling a stick of butter, no cracked edges sliding off the dish. You just press it straight into the pan with your fingers, which honestly makes it more relaxing than traditional pastry. The chilling step firms everything up beautifully, and whether you blind-bake it for a creamy no-bake filling or go straight to baking with your filling inside, the result is a golden, slightly nutty crust with real structure. It works equally well for sweet and savory applications, so once you have this technique down, it becomes a reliable go-to for everything from quiche to fruit tart.
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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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