Flakey Grain-Free Pie Crust Recipe (2024)

Ali Segersten Oct 13, 201449 comments
Flakey Grain-Free Pie Crust Recipe (1)

I've got a delicious grain-free and gluten-free pie crust recipe to share with you today....just in time for holiday baking! Use it to make your favorite pumpkin pie, apple pie, berry pie, or chicken pot pie (pictured above). I've tested it with many different filling recipes and it works beautifully every time.

This recipe uses a mixture of blanched almond flour and arrowroot powder or tapioca flour. I've tested it using organic, pastured butter as well as a dairy-free version using Nutiva's Vegan Superfood Shortening. You can order organic blanched almond flourfrom Nuts.com (though I've found it is not as finely ground as other flours and does not work as well for pie crusts). I've also noticed thatCostco sells blanched almond flour which also works beautifully in this recipe.

I have recipes for healthy, refined-sugar free pumpkin pie fillings in theWhole Life Nutrition Cookbookand my Nourishing Meals Cookbook. Get the recipe for my favorite Pumpkin Pie here!

Recipe from our Meal Planner

Flakey Grain-Free Pie Crust

Flakey Grain-Free Pie Crust Recipe (2)
Flakey Grain-Free Pie Crust Recipe (3)
Flakey Grain-Free Pie Crust Recipe (4)
Flakey Grain-Free Pie Crust Recipe (5)

Servings

2 pie crusts

Cook Time

10 minutes

Prep Time

10 minutes

Below are two versions of my grain-free pie crust recipe, one for a single crust and one for a double crust. This recipe works in both a regular 9-inch pie plate as well as a deep dish 9.5-inch pie plate. Be sure that the butter or shortening is very cold, in fact, I often freeze it and then grate it into the flour using a cheese grater. This helps to create a very flakey crust!

Ingredients

Single Crust

1 cups blanched almond flour (gently packed)

1 cups arrowroot powder (or tapioca flour)

½ teaspoons sea salt

5 tablespoons cold unsalted butter (or organic palm shortening)

1 large eggs

Double Crust

2 cups blanched almond flour (gently packed)

2 cups tapioca flour (or arrowroot powder)

¾ teaspoons fine sea salt

10 tablespoons unsalted butter (or organic palm shortening)

2 large eggs

Directions

  1. In a medium-sized mixing bowl, whisk together the almond flour, arrowroot or tapioca flour, and sea salt.
  2. Cut in the butter or shortening using your fingers or a pastry cutter until small pea-sized crumbs form.
  3. Crack the egg into the middle of the mixture and then stir in using a fork. Continue to knead a few times until the mixture forms a ball. If dough seems too dry, then add a very small amount of cold water (about 1 tablespoon). If making a double crust, divide dough into two equal sized balls.
  4. Wrap dough in parchment or waxed paper and chill in the refrigeratorfor about 20 minutes.
  5. Preheat oven to 350 degrees F. Place dough ball onto a piece of parchment or waxed paper, place another sheet on top, and then roll out.
  6. Remove the top sheet of paper and then carefully flip dough over and into the pie plate. Remove the second sheet of paper. Flute edges. Prick the bottom of the crust with a fork a few times.
  7. Pre-bake crust for 8 to 10 minutes for a single crust pie and then fill with a pumpkin filling (or your favorite filling). Bake as directed.
  8. If making a double crust pie such as an apple pie then roll out dough, fill, and place the second layer on top. Flute edges and bake as directed.

Use this recipe in our Meal Planner

Take a Tour View Recipe

Flakey Grain-Free Pie Crust

Posted In

grain-free pie crust pies gluten-free dessert holidays recipe

About the Author

Ali Segersten

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.

See More

Add Comment

Comments

Can you make ahead, roll out and freeze with good results? This is my FAVORITE crust recipe! Thanks!

  • Reply

Wow this crust was amazing! I made the double-crust and used 1 cup Tapioca, 1 cup Arrowroot and the 2 Cups Almond Flour and everything else the same. I cannot believe how flaky and delicious this was, tasted soooo much like a wheat-based crust from my pre-IBS days!! Thank you SO MUCH for this recipe it's amazing!! KID approved as well :)

  • Reply

Thank you Marina for the sweet comment! I'm so glad you are enjoying the recipes and that they are helping you transition to a GF diet. Dietary transitions can be difficult.....but with delicious recipes it can be so much more fun! :)

  • Reply

Hi Ali, wow you are such a special person....5 kids, all these recipes you share are fantastic! For the last few months I'm more or less following the elimination diet....gluten free is so hard to get use to, but thanks to your cooking talent and knowledge in nutrition...sharing those amazing recipes, you are making my life so so much easier....from the bottom of my heart, THANK YOU ALI, GOD BLESS YOU!

  • Reply

Hi Teri,

Yes this recipe can be used to make a deep dish apple pie. I've done it and it's delicious! :)

Just follow the instructions for a double crust to make an apple pie. Enjoy!

  • Reply

Hi I'm making a deep dish apple pie with a crust also on top. Is this recipe enough for two crusts and for a deep dish apple pie. Thanks for sharing your recipes. Teri

  • Reply

Thanks Dionne for the feedback! I'm glad to know that almond meal works well too! :)

  • Reply

I have not tried this but I'm imagining it could work, especially since there are no grain flours that could dry out during the freezing process. Just make sure to wrap it well and seal in a container. Let me know how it turns out. You will probably want to thaw it on the counter (not in the fridge) when ready to use it. :)

  • Reply

Thanks Amarit....this is good to know! :)

  • Reply

Thank you for the feedback! I've used it before too to make little apple hand pies and it works beautifully. :)

  • Reply

Can it be frozen until ready to use? Looking to make a crust a few days before making the pie. Thanks

  • Reply

Hi Julie,

I just go around and use my thumbs and index fingers. I don't even think about it. I guess it just takes practice. I've been baking pies from scratch since I've been in high school....over 20 years! Maybe I need to teach my technique in a video. Thanks for your comment. :)

  • Reply

Thank you! So happy you are enjoying this recipe. :)

  • Reply

Yes you can! :)

  • Reply

Do you have a trick for fluting the pie dough? It looks perfectly amazing!

  • Reply

Fantastic pastry! I was very skeptical about this crust because I have tried so many awful grain-free crust recipes but this is spectacular! I love pastry and this tastes and feels like a lovely wheat based pastry. It's great! I have used it to make an egg custard tart (sweet) and various quiches etc (savoury) - everything turned out beautifully! Thank you for sharing this excellent recipe!! I wil add that I didn't have almond flour, I used almond meal and it still turned out perfect. I also didn't roll the dough out, I just pressed it into my pie dish before sticking the whole lot in the freezer before blind baking - still turned out beautifully! Thanks again!!

  • Reply

This is a truly excellent pastry! I love pastry and I was very skeptical about making a grain-free one but you converted me. Absolute genius! Delicious!! I didn't have almond flour so I have consistently used almond meal and it still turns out beautifully. I have made this pastry about 6 / 7 times since I found your recipe. I have used itfor both sweet and savoury dishes and I have not been disappointed. Thank you so much for sharing this with us

  • Reply

Can I use organic palm shortening?

  • Reply

This is my go-to pie crust recipe and it has never failed me! Thank you for such a great recipe. I use Trader Joe's almond meal and Anthony's arrowroot starch both with superb results. It makes wonderful little apple tarts/turnovers as well.

  • Reply

I know it's been awhile since you posted this Sharon but I've substituted cashew flour for almond flour with success.

  • Reply

I totally understand that it helps, but as a mom of 5, sometimes you just toss things in the bowl and hope for the best. I (as a mom of only 2) have made nearly every recipe on her site and in her books and there is room for fudging around the measurements to some degree. I wouldn't worry about being too precise. My kids can make a lot of the recipes just fine and they sometimes forget to level their spoons or cups--or they pack it in tightly. It all seems to work out in the end with yummy results!

  • Reply

Please use weight measurements on your recipes for more accuracy. I had to go grain free recently from being gluten free. I had much success with gluten free baking by weight. I had to add 4 tablespoons of cold water for double crust. It is in the refrigerator now. I will comment again are actually eating the pie

  • Reply

When I make a 2-crust pie I just bake as you would a gluten-full pie crust…place the bottom piece of rolled dough into your pie plate, add your filling, then add the top crust, flute edges, cut steam holes, and bake! :)

  • Reply

Wondering when making a two crust pie are you baking the bottom crust then adding filling and top crust?

  • Reply

Hi, I just wanted to share that I've used this recipe a few times as a quick mix and drop crust without rolling it out. I use olive oil instead of butter and the dough is kind of crumbly, but then I use my hands to pat it into the pan and it comes together more. Sometimes adding an extra tbsp of water helps bind it as well. Thanks for the recipe!

  • Reply

Hi Angie~ I have not tested this recipe with any other nut flour but if I were to give it a try I would use cashew flour. :)

  • Reply

Hi Ali, I would love try this pie crust. The problem is I have a high sensitivity to almonds. Is there any other nut flour I could use instead. By the way, I am also sensitive to hazelnuts. Thanks, Angie

  • Reply

Thanks Holly! Good to know that the dough can last that long in the fridge and still bake up perfectly. :)

  • Reply

Hi Ali...I also made this crust with the chicken pot pie from your recent book. Super tasty and the crust was easy to handle, backed very evenly and held up really will in the fridge. I even made the dough ahead of time and it hung out, tightly wrapped, in the fridge for about 5 days. Splendid dough even after all that time. I've sent the link on to many friends as well. Thanks for all your fab recipes and wonderful insight!

  • Reply

Thanks so much for the feedback Melinda! :)

  • Reply

Last night I made the chicken pot pie from the Nourishing Meals cookbook with this crust and it was out of this world good!
Thank you so much for sharing this recipe with us! I am new to baking but followed your directions and it turned out beautifully.

  • Reply

Thank you! Enjoy! :)

  • Reply

Hi Alli,

Thank you for the feedback! As far as the differences between the meal and the flour…..blanched almond flour is very finely ground while the meal is slightly coarser.

  • Reply

Sorry I must add another information :
this is water PLUS a little bit of salt (depend on the quantity of nuts).

Sorry I forgot. ;)

Thank you for your blog which truely inspiring me ! Merci from France. Damien

  • Reply

Hello Sharon,

Have you tried to soak the almonds/or almond meal for a few hours (7h for exemple) ?
According to what I read, this release the things that can cause a reaction.

Soaking the nuts/meal in water, then discard the water.

I am myself sensitive to nuts, and I started to try that method following Sally Fallon "Nourishing Traditions" book.

This works for every nuts.

Damien.

  • Reply

This looks like a beautiful crust. I can't wait to make it!

  • Reply

I am loving your cookbook! I use it regularly, which I realized I would be able to do when I read you have a large family. It would have to have 'accessible' recipes and it does! Thank you.

What's the difference between the blanched almond flour and the almond meal they sell at the store?

  • Reply

Hi Jaime,

See responses above. :)

  • Reply

Hi Brett,

Yes, you can find the recipe in my Nourishing Meals cookbook in the main dish section. :)

  • Reply

Hi Darlene, I have not tried that so not sure if it would work. You could certainly try though and report back here with a comment. :)

  • Reply

Hi Sharon,

Like Jennifer mentioned below, it's hard to sub a whole cup of almond flour. I know some people use sunflower seed flour in place of almond flour for as a nut-free option, but I think it might burn during the long cooking time for a pie….good for cookies though! So I don't have an answer…..yet! :)

  • Reply

Thank you Jennifer for the suggestions! I bet there is an egg-free and grain-free pie crust recipe out there. Happy baking! :)

  • Reply

You could probably try ground chia seeds, or just search for a grain-free/egg-free crust recipe on the web instead of trying to invent your own substitutions. I am certain the recipe already exists out there! And to the person looking to replace almond meal, you simply need a different recipe! Subbing out 1 cup of almond meal isn't as easy of a substitution to suggest, especially if hazelnuts are out too. There are neat recipes using chestnut flour or coconut flour, but again, you couldn't do a 1 to 1 swap in this recipe, most likely.

I am excited to start making pumpkin pies this season, and I am thinking this is the just-right recipe. Although, the top picture has me craving something more along the lines of chicken pot pie! Yum! So many possibilities! Thanks Ali!

  • Reply

Is there a recipe for the filling of the chicken pot pie?

  • Reply

can you use ghee instead of butter or shortening?

  • Reply

Any egg substitute for egg in this recipe

  • Reply

Egg substitute???

  • Reply

What can I use in place of the almond meal. (Slight allergy to almonds and hazelnuts.)

  • Reply

This looks great! I use a very similar pie crust using a combination of almond flour and arrowroot too - it makes for a great crust! I'll have to try your version next time I make a pie :)

-Cassidy

  • Reply

Related Posts

Nov 06, 2023

Apple Walnut Cake (grain-free + dairy-free)

One of the most powerful things you can do on a daily basis for your long-term health and well-being is to cook most of your meals at home with whole food-based ingredients. The second step in taking control of your health and using food as medicine, is to remove the foods or food groups that are irritating your immune system.

Read More
Mar 22, 2018

Spiced Plantain Cookies (vegan, grain-free, nut-free, autoimmune)

Elimination diet cookies made from plantains! You'll love these chewy spice cookies if you are following our Elimination Diet or another special diet such as an autoimmune diet, gluten-free diet, paleo diet, or vegan diet! They are also a perfect treat to introduce to older babies and toddlers. Once your baby is okay chewing soft foods then try making these cookies.

Read More
Dec 30, 2017

Tigernut Flour Apple Crisp (grain-free, nut-free, paleo, vegan)

I'm excited to be sharing this amazing apple crisp recipe with you today. It's made with prebiotic-rich tigernut flour, which is a healthy, grain-free, nut-free, gluten-free flour. Going on an elimination diet can be challenging sometimes, especially during the holidays and family gatherings where food plays such an integral role in the celebration. Having alternatives that are just as tasty as your old favorites can make it much easier to stick to your new diet.

Read More
May 13, 2017

Asparagus, Leek, and Mushroom Frittata

Frittatas are just about one of the easiest, nutrient-dense meals you can make....and they can be whipped up in minutes! Serve a frittata for breakfast, lunch, or dinner. I frequently make frittatas to use up the odd bits of leftovers or random veggies in the fridge.

Read More
Apr 14, 2017

Lemon Poppy Seed Cake (grain-free, dairy-free, nut-free, paleo)

Spring is finally here! I just want to soak up each and every moment of sunshine we have, as it's been a particularly dark and rainy last couple of months. This healthy gluten-free lemon poppy seed cake will surely brighten any day! Serve it for Easter brunch or as part of a Mother's day breakfast.

Read More
Mar 03, 2017

Spicy Slow Cooked Beef Stuffed Sweet Potatoes with Avocado-Cilantro Cream

I really love being able to toss ingredients into my slow cooker in the morning in order to have a meal ready to go later in the day, don't you? There's just so much less stress, and I feel so organized, with a clean kitchen going into dinnertime! This recipe for tomato-free, paleo slow cooked beef can be used in a multitude of ways.

Read More
Flakey Grain-Free Pie Crust Recipe (2024)

FAQs

What is the best flour to use in flaky pie crust? ›

Flour: It's all about the protein

What kind of flour makes the best pie crust? Well, not high-protein bread flour! Use that for your chewy bagels. What you want for pie is flour that yields a tender, flaky crust, which means medium-protein all-purpose flour or low-protein pastry flour.

What causes a pie crust to not be flaky? ›

In pie crust, you don't want gluten to form so you don't want to mix too much and overwork the dough. For a flaky crust, cut the butter so that chunks of butter about the size of walnut halves remain. The chunks of cold butter create the layers in the dough.

Which is the best fat to use when making a flaky pie crust? ›

Vegetable Shortening

As shortening is able to withstand higher temperatures and does not melt easily, it creates flaky and crisp yet tender pie crusts when used alone or in combination with butter.

What makes flaky pastry flaky? ›

The process of making a flaky pastry involves “cutting” one quarter of the total fat into the flour such as a pie dough till it forms what resembles coarse meal. Proper incorporation of the fat, in this step, provides flour lubrication and restricts or at least delays its quick absorption of added water.

What is flaky pie dough made of? ›

Pie Crust Ingredients

Flour: This flaky pie crust recipe starts with all-purpose flour. Salt: A pinch of salt enhances the flavor and promotes a tender, moist crust. Butter: Cold butter adds rich flavor and creates steam as it melts, ensuring a perfectly flaky finished product.

How to achieve a tender and flaky pastry? ›

7 pie crust tips for tender, flaky results every time
  1. 1Keep the dough ingredients cool.
  2. 2Use a light touch.
  3. 3Hydrate the dough (but not too much)
  4. 4Chill the dough.
  5. 5Keep the dough from sticking.
  6. 6Roll the dough out evenly.
  7. 7Relax.
Nov 4, 2022

What ingredient in a pastry crust affects flakiness and tenderness? ›

In addition to making pastry tender, fats also contribute desirable flakiness by sepa- ing the dough into layers. Oils, on the other hand, tend to coat each particle of flour. As a result, water contacts the flour with difficulty, little gluten is developed, and a tender but crumbly or even greasy pastry results.

Which type of dough is most often used for pies? ›

Most commonly, pies are made using shortcrust pastry dough. This is the most durable type of dough for pie making due to its extensibility and cohesiveness. Most recipes for shortcrust pastry dough use two parts flour to one part fat. Traditionally, the best tasting and fully flavored pie crust was made with lard.

Is it better to make pie crust with butter or crisco? ›

The pros: Butter has the best flavor. A butter pie crust forms light, lofty, flaky layers while it bakes. The flakiness comes partially from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough.

Is lard or Crisco better for pie crust? ›

Choosing between shortening and lard comes down to personal preference. Both create a flaky, tender crust, are semi-solid, and are 100% fat. Swap one for the other in recipes. If you want to add additional flavor to the dish, lard is the right choice.

What is the secret to crispy bottom pie crust? ›

Choose the Right Rack in the Oven

Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.

Should you Prebake bottom pie crust? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

Should you poke holes in the bottom of pie crust? ›

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Why is plain flour used in flaky pastry? ›

Flour- Flour forms the structure of the pastry. Soft plain flour (low gluten content) used in shortcrust to give a short crumb. Strong plain flour (high gluten content) used in flaky/rough puff pastry to give the pastry its elasticity.

What is the best flour used for pastry? ›

Pastry Flour

Falling between all-purpose and cake flour, pastry flour is also made from soft wheat, but with a 7–9 percent protein content. It produces both the tender crumb and flaky texture that is desired in most pastries. It should not be used for baking bread because it has too little gluten.

Which flour is best for pie crust dough muffin and biscuit? ›

Pastry flour is best used for: pie crusts, cookies, muffins, pancakes, cakes, biscuits, and bread sticks.

What is the best flour to use in flaky pie crust quizlet? ›

What flour is best for pie dough? Pastry flour is the best choice. It has enough gluten for structure and flakiness, yet is low enough in gluten to yield a tender product.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Twana Towne Ret

Last Updated:

Views: 6164

Rating: 4.3 / 5 (44 voted)

Reviews: 91% of readers found this page helpful

Author information

Name: Twana Towne Ret

Birthday: 1994-03-19

Address: Apt. 990 97439 Corwin Motorway, Port Eliseoburgh, NM 99144-2618

Phone: +5958753152963

Job: National Specialist

Hobby: Kayaking, Photography, Skydiving, Embroidery, Leather crafting, Orienteering, Cooking

Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.