Yeast Free Almond Flour Pie Crust
A flaky, golden pie crust doesn't have to rely on yeast or any leavening agents to be genuinely impressive — and this one proves it. Almond flour brings a subtly nutty richness, while tapioca starch helps bind everything together into a dough that presses out smoothly and holds its shape beautifully once chilled. Coconut oil stands in for butter here, giving the baked crust a delicate crispness that pairs well with both sweet and savory fillings. The optional maple syrup adds just a whisper of sweetness if you're heading in a dessert direction, but it's easy to leave out for something more neutral. A quick 30-minute rest in the fridge is the secret to a crust that doesn't shrink or crack when it hits the oven. Whether you blind-bake it ahead or fill it straight from the fridge, the instructions walk you through both paths so you can match it to whatever filling you have in mind. 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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