Wheat Free Almond Flour Pie Crust
A good pie crust can feel like the hardest part of any baking project, but this almond flour version is genuinely forgiving and comes together with just a handful of clean ingredients. Instead of rolling and chilling traditional pastry dough, you simply press this one straight into the dish with your fingers — no rolling pin, no cracking edges, no frustration. The combination of almond flour and tapioca starch gives the crust a tender, slightly crisp bite that holds up beautifully whether you blind-bake it ahead or fill it raw and let it bake alongside a custard or fruit filling. Coconut oil keeps everything rich and cohesive, while the optional maple syrup adds just a whisper of sweetness that plays nicely with both savory and sweet fillings. That chilling step before baking is worth every minute — it firms the crust so it keeps its shape and develops those lightly golden edges you want. If you've ever scanned a store-bought crust label and felt defeated by the ingredient list, making your own this way puts you completely in control without adding much effort at all.
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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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