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 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.
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!
Louise Gagne says
What an awesome pie crust. I’ve been looking for a very long time for one that meets my expectations, and this one did that and more. The hubby quite enjoyed it as well. Reminiscent of shortbread and quite acceptable.
Think I’ll try it with Palm Shortening next time to see how it works out. Used my Paleo butter called Melt here in Canada (also available in the US, very like Earth Balance, or Smart Balanced) and it tasted great.
Have our Thanksgiving coming up and can’t wait to make my Pumpkin pies now!
Thank you so much.
God bless you for all your hard work.
Blessings, Louise
My Heart Beets says
Thank you, Louise! I’m so glad you like this pie crust so much! I hope you have a great Thanksgiving celebration!
Jedidiah Myshak says
Hey can this be made without a good processor? I made it several times with my food processor and LOVE the recipe but my food processor broke 💔 and I really really want to make it again.
My Heart Beets says
I’m so glad you love this crust! Sorry to hear about your food processor. While I haven’t tried mixing this dough by hand, I’m sure it’s possible (though it may be an arm workout). Please let me know how it goes!
Helene says
Wow this is the nicest lightest crust I have ever made
I made a savoury pie
This will be a stable at my house
Already planning a sweet pie🤣
Thank you so much for the recipes
All your recipes I made have been a big success
Xxxx❤️
My Heart Beets says
Helene, I’m so glad you liked this pie crust! What kind of savory pie did you make? Let me know what sweet pie you make too – always curious lol.
Norah says
Can I use this for fruit pies? Or would is be better for a more savory meal?
My Heart Beets says
Yes, you can use it for a fruit pie 🙂
Tasneem says
This looks really good! Can this be frozen prior to baking?
My Heart Beets says
I haven’t tried freezing the dough but I don’t see why not 🙂
Riya Pillair says
Hello Ashley, Could you suggest an alternative for Tapioca flour. Want to make pie for spouse who is trying to do Keto. TIA.
My Heart Beets says
Hi Riya, I don’t know of a keto-friendly flour that would work the same way that tapioca flour or arrowroot flour do. I would try an all nut crust. This is one that I used to make before we found out about my husband’s almond allergy: combinine 2 cups almond flour, 2 tablespoons ghee/butter, 1 egg and salt. Hope that helps 🙂
Lauren says
Can you make this with palm shortening (like Nutiva’s) instead of the butter or ghee? Hoping to try this out later today! I made a grain free crust earlier today that used almond flour and unfortunately after eating it, I can tell almonds don’t sit well with me. I am excited to try this recipe out!
My Heart Beets says
Hi Lauren! I haven’t tried this pie crust with palm shortening but I’m familiar with it and don’t see why it wouldn’t work in this. I’ve used palm shortening in place of butter in other recipes in the past and it has been fine. If you try this, please let me know what you think!
Lauren says
Hi Ashley!
Thanks for the response! I did try the palm shortening with this recipe and it worked pretty well! I did need to add another egg as my dough was very crumbly, but I’m chalking that up to using small eggs and not having a large enough food processor. I also used sugar in place of the salt. It came out like a shortbread cookie! Thanks for the recipe 😊
My Heart Beets says
Lauren, I’m so glad it worked out!! And thank you for your modifications, I am sure it’ll help others!
Wendy says
Thanks for this recipe, I really needed something gluten free & nut free; the fact it’s grain free is even better! It’s messy to make (pressing it into the pie plate) but it turns out so well. This time I used Kerrygold grass fed butter and it was even better than usual! Thank you!!
My Heart Beets says
Wendy, I’m so glad you made and liked this pie crust! Thanks for letting me know how it turned out for you 🙂
Britney says
This looks so good. Could I swap the tapioca flour for almond flour?
My Heart Beets says
Thanks Britney! I haven’t tried it that way so I’m not sure… if you do, please let us know!
Ayo says
Nice meal. Yummy Yummy