Easy Paleo Pie Crust (Nut Free, Gluten Free, Grain Free)

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This nut-free paleo pie crust is perfect for sweet or savory recipes. It’s flaky and buttery and super easy to make!

nut free pie crust paleo

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.

sweet potato pie
paleo pie crust - nut free, grain free, gluten free

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 🙂

broccoli cheddar quiche

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.

nut free pie crust paleo

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:

gluten free chocolate pecan pie
gluten free pumpkin pie
broccoli cheddar quiche

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)

nut free pie crust paleo

Easy Paleo Pie Crust (Nut Free, Gluten Free, Grain Free)

5 from 7 reviews
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Cuisine American

Ingredients
 

  • 1 ¼ cup tapioca flour approx. 160 grams
  • ¼ cup coconut flour approx. 24 grams
  • ¼ 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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easy paleo pie crust
gluten free pumpkin pie

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

    • 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 🙂

  1. 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!

  2. 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?

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