This nut-free paleo pie crust is perfect for sweet or savory recipes. It’s flaky and buttery and super easy to make!
This paleo pie crust is so simple to make! You just combine 5 ingredients together in a food processor and press the dough into a pie dish. No need to roll anything out or make things complicated. Just blend in a food processor, press into a pie pan and bake. That’s it, really.
We learned about a year ago that my husband is allergic to almonds and so I’ve had to get pretty creative with my paleo baked goods. Well, this pie crust is nut free and picky husband approved. It’s surprisingly perfect. It’s so buttery and tasty and well, perfect.
It’s easy to mold with your fingers too – I mean, look at those crimps in the crust! I’m not good at crimping at all – the dough makes it easy. You can just press it up against the pie dish if you want – no need to try to be fancy. But if you want to be fancy, be fancy 🙂
For this crust, I use a combination of tapioca flour (arrowroot works too) and coconut flour, a pinch of salt, cold butter/ghee and an egg. Together, these ingredients form the most delicious gluten free crust – one that everyone will enjoy.
You can use this crust to make any type of sweet or savory pie! This is my go-to pie crust – here are few recipes that you can find on my blog that call for this crust:
I can’t wait to hear what you think of the crust and what you make with it!
Easy Paleo Pie Crust (Nut Free, Gluten Free, Grain Free)
Easy Paleo Pie Crust (Nut Free, Gluten Free, Grain Free)
Ingredients
- 1 ÂĽ cup tapioca flour approx. 160 grams
- ÂĽ cup coconut flour approx. 24 grams
- ÂĽ teaspoon salt
- ½ cup cold butter 1 stick or cold ghee, cut into pieces
- 1 egg
Instructions
- Combine the flours and salt together in food processor, then add the butter and egg and mix until a dough forms. This will all happen right in the food processor.
- Press dough into a 9-inch pie dish.
- Bake at 350F for 15 mins or until browned OR fill the pie with a filling then bake according to the type of pie you are making (e.g. if you are making this pecan pie, you will need to bake for 45 minutes).
Notes
- I have and am very happy with this food processor - if you're looking in the market for a new one 🙂
- I've made this crust many (many) times and normally never weigh my ingredients. I use the dip/scoop method to measure flours, however at the request of my blog readers I am working on adding precise measurements to my baking recipes. I personally don't think you need to do this (at least not with my recipes) but have included the information for those who prefer it.
Flora says
Hi, I’m planning on making this for Thanksgiving, and I was wondering if you can make the dough in advance. What’s the best way to store it until the big day? I’ll probably make the dough the day before I need it.
Kim says
Thanks for sharing this recipe. It looked great, but it was a bit tasteless and a bit soft. Perhaps I needed to leave it cook a bit longer? I used a 22cm springform pan and baked it for 15 minutes. The filling was a chocolate and coconut cream filling, which didn’t require any baking.
Hannah says
This pie crust is absolutely great and kosher for Passover!! Unfortunately, I found out the hard way coconut flour doesn’t sit with me well. I’ll try subbing it out with hazelnut or almond flour next time. I get the feeling there’s enough tapioca flour to bind a quarter cup of anything into it…
Max P. says
This is a fantastic pie crust that I have made several times. However, I do not press the dough into the pie pan, I roll it out between two pieces of wax or parchment paper. Has anyone tried to substitute coconut oil for the butter to make it dairy free? Thanks!
Ashley - My Heart Beets says
Max, so glad to hear that! Thanks for letting me know how much you like this 🙂 Hopefully a reader will chime in about their experience using coconut oil – I’d think it’d be fine.
Jennifer Malta says
I read that a good egg substitute is a flax egg which is flax seed with water.
Jennifer Malta says
Can this pie crust be used to make a chicken pot pie? Looking for a gluten fee nut free option.
Ashley - My Heart Beets says
Jennifer, I’m sure this would be great with chicken pot pie! It works well for both sweet and savory recipes – I use it to make quiche often.
Bev Buswell says
Coconut is a nut. FYI.
Usually, people like me allergic to nuts are also allergic to coconut
Rhondalee says
Botanically speaking, a coconut is a fibrous one-seeded drupe, also known as a dry drupe. However, when using loose definitions, the coconut can be all three: a fruit, a nut, and a seed. My son can eat coconut but not almonds 🙂
Katie Diamond says
A nut-free pie crust is just what I’ve been looking for! I’m allergic to almonds and eggs… Do you think this recipe could take an egg replacer, or no? Baking with egg substitutes is such a gamble, I figured it can’t hurt to ask!
Thank you!
Ashley - My Heart Beets says
Hi Katie, I haven’t tried this with an egg substitute but hopefully another reader can chime in if they’ve tried. If you try, please let me know how it goes!
Marie says
This crust came out great! I’ve made it twice in the past week. I don’t have a mixer so I just used my hands. Can it be made with a chia seed “egg” instead of a real egg?
My Heart Beets says
Marie, I’m so glad to hear that! I haven’t tried with a chia egg – hopefully, another reader can chime in. If you experiment, let us know how it goes!