Almond Flour Pie Crust (Gluten-Free, Easy No Roll)

Preheat your oven to 350°F (175°C).
In a mixing bowl, whisk together 2 cups almond flour, 1/3 cup tapioca flour, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Add 1 egg, 1/3 cup room-temperature butter, 3 tablespoons cane sugar, and 1 teaspoon vanilla extract (optional). Stir until soft and cookie dough-like.
Spray a 9-inch pie pan with nonstick spray or lightly grease it. Press the dough evenly into the bottom and up the sides. Use your fingers to shape fluted edges if desired. Poke the bottom with a fork to release steam.
Bake for 22-25 minutes, until the crust is golden brown. Let it cool completely before filling.

Don’t skip the fork holes: They let steam escape and keep your crust flat.

Use room temp butter: It mixes easily into the dough without needing a mixer.

Chill the crust before filling (optional): If you have time, chilling helps prevent shrinking.

Watch your oven: Almond flour browns quickly, so check at the 20-minute mark.

Did you make this recipe?Please let me know in the comments below how it turned out :)