Almond Flour Pie Crust (No Eggs!)

Almond Flour Pie Crust (No Eggs!)

Course: Dessert

Cuisine: vegan

Keyword: almond flour pie crust

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 243kcal

Author: Megan Gilmore

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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Equipment

Crust Shield

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 , at room temperature
1 tablespoon water

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.

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