Almond Flour Pie Crust (No Eggs!)

Name: Almond Flour Pie Crust (No Eggs!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving
Ingredients: 2 cups blanched almond flour; 1/4 cup tapioca starch; 1/4 teaspoon fine sea salt; 1/4 cup melted coconut oil; 2 tablespoons maple syrup; 1 tablespoon water

User Reviews

4.9

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8
Calories
243 kcal
Course
Dessert
Cuisine
Vegan

Almond Flour Pie Crust (No Eggs!)

Dana Benson

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This Almond Flour Pie Crust turns out perfectly crisp and flaky every time. This paleo and vegan recipe is made without eggs for an allergy-friendly option.

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Ingredients

Servings

2 cups blanched almond flour
1/4 cup tapioca starch
1/4 teaspoon fine sea salt
1/4 cup melted coconut oil
2 tablespoons maple syrup , at room temperature
1 tablespoon water

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Instructions

Preheat the oven to 350ºF and have an ungreased 9-inch pie plate ready. In a large bowl, combine the almond flour, tapioca starch, and salt, and whisk well to combine. Add in the melted coconut oil, maple syrup, and water, and mix until the dough sticks together, with a uniform texture.
Use your hands to scoop the dough into a ball, then transfer it to a large piece of parchment paper on the counter. Top the dough with another large piece of parchment paper, and flatten the ball slightly with your hands.
Use a rolling pin to roll the dough into a large circle, roughly 11- to 12-inches in diameter.
Remove the top piece of parchment paper, then use the bottom piece of parchment paper to carefully lift up the pie crust, and flip it into the pie plate, so the parchment paper will now be on top. It's okay if the crust breaks during the flipping process! Just press any broken pieces back together, and smooth out the sides of the crust with your fingers.
Once the crust is evenly pressed into the plate, bake it at 350ºF for 18 to 20 minutes, until it looks lightly golden. Let the crust cool, then fill it with your favorite no-bake pie filling. If you plan to use this crust in a baked pie, add the filling before you bake it. Cover the edges of the pie crust with foil or a silicone crust cover (see equipment) to protect them from burning, if you plan on baking this crust for longer than 35-40 minutes. You can uncover the crust for the last 20 minutes of baking so it can get golden.
Let the pie cool completely, then slice and serve. This crust should last as long as the pie filling does, up to a week, when stored in the fridge.

Equipments used:

Notes

Nutrition information is for 1 of 8 slices. This information is automatically calculated and is just an estimate, not a guarantee.
Blanched almond flour is finely ground, with no brown specks. If you use almond meal in this recipe, the results might not be as crispy and buttery in texture.

Nutrition Information

Show Details

Calories 243kcal (12%) Carbohydrates 13g (4%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 7g (35%) Sodium 73mg (3%) Potassium 11mg (0%) Fiber 3g (12%) Sugar 4g (8%) Calcium 64mg (6%) Iron 1mg (6%)