The Best Flakey Paleo Pie Crust {With Vegan Option}

This tried-and-true Flakey, Paleo Pie Crust is everything you dream it would be! It’s light and flakey, doesn’t break apart, has an authentic taste and texture, and has a vegan option!

Side View Of Pie Crust

 Paleo Pumpkin Pie

Since we’ve been trying to follow more of a Paleo and grain free diet, I went searching for a different pie crust recipe than the one we usually use. In the process I came up with something amazing!

This recipe is by far the best gluten free pie crust I have ever eaten – much less Paleo. My husband said he couldn’t even tell it was gluten free! This paleo pie crust is light and flakey, doesn’t break apart, has an authentic taste and texture, and even has a vegan option! I’ve tried pie crusts using various flours, but the almond flour pie crust by far has a better taste and texture. Then all I did was add some starch and it gave it that perfect flakey texture that we all dream about in a pie crust 😊

Here are the easy steps:

Dry Ingredients In The Food Processor

First, you add the almond flour, arrowroot, psyllium husks (if using), and salt to a food processor and whirl until it’s well combined. Then, you add 4 Tbsp. of Non-Hydrogenated  shortening (I have also successfully used Earth Balance butter) and pulse again until it is well incorporated and looks like coarse sand.

Note- If you don’t have a food processor, don’t panic. Just whisk together the dry ingredients, then cut in the butter with a pastry cutter or fork. Next, add in the egg and vanilla until well combined.

Paleo Pie Crust Dough Forrming A Ball In The Food Processor

Then, add the egg and honey and process on low until combined. If your mixture is crumbly, add 1 Tbsp. of ice cold water but if your mixture is too wet add 1 Tbsp. of Arrowroot. The goal is for the crust to feel like soft play-dough and you want it to form a nice ball in the food processor like the above picture. That’s how you know it’s perfect!

Form it into a disc and wrap it in plastic wrap or put in a sealed baggie and let it get cold in the fridge, I usually let mine sit in the fridge from a few hours to overnight.

Rolling Out The Dough:

Paleo Pie Crust Being Rolled Out

Once the crust gets nice and cold, it should be firm enough to roll out. If it’s too hard to roll out or is cracking, let it rest on the counter 30 minutes or even add in 1 tsp. of cold water if needed. Place the crust between 2 pieces of parchment paper and roll out from the center of the crust.

 

Paleo Pie Crust Being Rolled Out

Now here’s a little trick I learned – after you roll it out, flip it over so the bottom parchment is now the top, then slowly peel off the parchment. I do this because  the bottom parchment is always harder to get off and I would rather take off the harder side now and the easier side when I lay it over the pie.

 

Paleo Pie Crust Being Rolled Up With Rolling Pin

Make sure you have your pie pan greased and sprinkled with arrowroot, then use your rolling pin to roll up the crust…

 

Paleo Pie Crust Being Inverted Over Pie Pan

…then unroll it over the pie pan.

 

Unbaked Paleo Pie Crust Without Decorative Effects

Then, very slowly take off the parchment paper and patch up an cracks or breaks.

 

Unbaked Paleo Pie Crust

Now apply any decorative effects and place in the freezer while you make the filling. Then, pour the filling into the frozen pie crust and and bake for 15-20 minutes at 350 degrees. If the baking time is higher, use a crust protector or make one yourself out of foil so the edges don’t burn. And that’s it! Now you have a perfect, flaky gluten free pie crust!!!

Helpful Hints:
  • I have made this recipe many, many times and sometimes I replace 1/4 of the arrowroot with 2 Tbsp. coconut flour. This makes a softer crust, it just depends on my mood.
  • This crust browns at 350 degrees for 15 – 20 minutes. If the baking time is higher or the cooking time is longer you should use a crust protector or make one yourself out of foil so the edges don’t burn.
  • Solidified Coconut Oil and Non-Hydrogenated Shortening both work in place of the butter. However, when I use these instead of butter I usually have to add some water because the crust seems to be drier.
  • I’ve successfully used This Gelatin Egg Replacement in my pie crust, but I had to add about 3 extra Tablespoons of water on step 3 to get it to the right consistency and the texture was a bit chewy.
  • For VEGAN: Omit the egg and add 1 Tbsp. Ground Chia Seeds on step 1 with the dry ingredients. Then, add 4-6 Tbsp. Cold Water on step 3 until it reaches the desired consistency. I have only tested the vegan option using potato starch and not with tapioca flour or arrowroot. I also recommend using the psyllium husk option instead of adding additional starch if you choose the vegan option.
pin paleo pie crust for later:

Paleo Pie Crust - Collage

 

Now that you have a Paleo Pie Crust, you need a Paleo Pie! Here are my Paleo Pumpkin Pie, Classic Apple Pie, and Pecan Pie recipes 😊

5 from 3 votes
Print Recipe

The Best Flakey, Paleo Pie Crust Recipe

This tried-and-true Flakey, Paleo Pie Crust is everything you dream it would be! It's light and flakey, doesn't break apart, has an authentic taste and texture, and has a vegan option!
Course Dessert, Egg Free, gluten free, Grain Free, paleo, Vegan
Cuisine American
Keyword best flakey paleo pie crust recipe, Best gluten free and egg free pie crust, best grain free pie crust, best paleo pie crust, Egg Free Pie Crust, Gluten Free And Egg Free Pie Crust, Gluten Free And Vegan Pie Crust, Vegan Pie Crust
Prep Time 40 minutes
Resting Time 30 minutes
Servings 8
Calories 204 kcal
Author Cassidy

Ingredients

  • 1 C blanched almond flour Honeyville brand
  • 3/4 C arrowroot flour tapioca flour, or potato starch (For a softer, less flaky crust, replace 1/4 of the starch with 2 Tbsp. Coconut Flour)
  • 2 Tbsp. whole psyllium husks *NOT Powder* preferred or an additional 2 Tbsp. arrowroot flour
  • 1/4 tsp salt
  • 1 Tbsp honey or maple syrup
  • 4 Tbsp allowed butter, ghee or Non-Hydrogenated Shortening
  • 1 egg see Helpful Hints section above for an egg free and vegan option
  • 1/2 tsp. vanilla optional
  • Cold Water As Needed
  • Additional Arrowroot As Needed

Instructions

  1. Combine the almond flour, arrowroot, salt, coconut flour, and psyllium husks in a food processor. Give it a good whirl a few times until it's one lovely flour.
  2. Cut the butter into small cubes. Add it to the food processor and pulse until the flour resembles coarse sand.
  3. Add in the egg, honey, and vanilla (if using). Pulse until combined and forms a ball. Your dough should have the consistency of very soft Play-Dough. If it's crumbly you need to add 1 Tbsp. of ice cold water and if it's like batter, add 1 Tbsp. arrowroot until you reach the desired consistency. It's perfect when it forms a ball in the food processor.
  4. Form dough into a disk and wrap with plastic wrap then place in refrigerator.

To Roll Out Dough

  1. Make sure it has rested in fridge long enough for dough to firm up (I usually allow several hours to overnight), shape into a circle and place onto a piece of parchment paper. If it's too firm to roll, allow to rest for 30 minutes on the counter (or maybe even add 1 tsp. of ice cold water). If it's too soft to roll, add in 1 Tbsp. of arrowroot flour.

  2. Place another piece of parchment paper over the crust and roll out with a rolling pin, reshaping as you go. A little trick: After you roll the crust between the parchment paper, flip it over and slowly remove the top pieces of parchment (the one that was on bottom) because it tends to be harder to pull off. So pull that one off first before you invert it 😉
  3. Then, invert onto greased and floured pie pan and very slowly pull off the parchment paper. Patch up any cracks and apply any decorative effects!!! Alternatively, you can tear off small pieces of dough and press into the pie pan and skip the fridge :
  4. Place in the freezer while you make the filling.
  5. Bake as directed but watch the crust carefully as almond flour burns easily. You need to cover the crust with a crust protector or a ring made of foil if baking time is longer than 15 minutes.

  6. ***TO PRE-BAKE THE CRUST, place in freezer 15 minutes while the oven preheats to 350 degrees. Then, prick the bottom several times with a fork to prevent it from puffing up and bake 12 - 15 minutes or until nicely browned. Cool Completely.***

Recipe Notes

*To make a pie crust protector out of foil: tear off a very long piece or foil, more than what you would think! Fold it in half lengthwise twice. Wrap it around the pie and secure it with a paper clip. Then, fold the top over the crust.

Nutrition Facts
The Best Flakey, Paleo Pie Crust Recipe
Amount Per Serving
Calories 204 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 35mg 12%
Sodium 131mg 5%
Potassium 7mg 0%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Sugars 2g
Protein 3g 6%
Vitamin A 4.1%
Vitamin C 3%
Calcium 2.1%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.

Posted February 1, 2011 by Cassidy in Desserts, Egg Free, Paleo, Pies, Vegan / 28 Comments

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28 responses to “The Best Flakey Paleo Pie Crust {With Vegan Option}

  1. I’m so glad I found your blog off Tasty Kitchen : ) I told my friend Karen all about it! She is so excited to try your recipes!!

  2. This crust looks great. I’ve yet to perfect a grain-free crust. Mine are always too crumbly. But, yours looks beautiful. I’ll have to try your recipe!

    • Cassidy

      Hi Sandy!

      No, I haven’t tried it with an egg substitute but I have made the spunky coconut’s vegan crust. It was good but more chewy than flake-y.

      So I just can’t say for sure how this recipe would turn out with an egg substitute, sorry. If you try it let me know how it turns out!

      Thanks,
      Cassidy

  3. emaliah82

    I made this pie crust and LOVED the taste and texture! My question is regarding the dryness with the arrowroot powder/eliminate coconut flour option. I tried this but found that I had to piece the the crust into the dish as it was entirely too dry to roll out. Did it just need extra extra water??? Any thoughts are much appreciated 🙂

    • Cassidy

      Hi emaliah82!

      Yeah, if it was too dry to roll out it probably just needs some water. I recommend adding 1 Tbsp. of ice cold water next time. Your dough should have the consistency of soft play-dough. When I roll mine out I have to re-shape as I roll and sometimes patch up the edges, but I am still able to roll it out and transfer it fairly easily. I hope this helps!

      -Cassidy

      • emaliah82

        It felt like soft play-dough after I had mixed it up but was very dry when I took it out of the fridge. I will go ahead and add the cold water next time like I would when I make a more traditional pie crust. THANK YOU for the awesome recipe!!!! 🙂

  4. Anne

    I have all the ingredients except for the psyllium husks / xantham gum. Is it possible to make the pie crust without it?

    • Cassidy

      Hi Anne!

      I’ve never tried making it without either psyllium husks or xanthan gum so I cant say for sure.They both work as a binder so it may turn out a bit crumbly. If you have guar gum you could try using that instead of the xanthan gum or if you have flax seeds you try that instead of the psyllium husks – but I haven’t tried those either! If you try any of these things leave a comment letting me know how it turned out!

      Sorry I couldn’t help more!
      -Cassidy

  5. […] Ingredients 1 C blanched almond flour, Honeyville brand 2 Tbsp. Coconut Flour ½ C arrowroot flour (For a flakier crust, increase to ¾ C and omit the coconut flour) 2 Tbsp. whole psyllium husks *NOT Powder* (preferred) or an additional 2 Tbsp. arrowroot flour ¼ tsp salt 1 Tbsp honey 4 Tbsp Earth Balance butter (vegan) or Earth Balance Coconut Spread or (grain free, what I now use) 1 egg ½ tsp. vanilla, optional Cold Water As Needed Additional Arrowroot As Needed Instructions Combine the almond flour, arrowroot, salt, coconut flour, and psyllium husks in a food processor. Give it a good whirl a few times until it’s one lovely flour.Cut the butter into small cubes. Add it to the food processor and pulse until the flour resembles sand with small balls in it. Add in the egg, honey, and vanilla. Pulse until combined and forms a ball. Your dough should have the consistency of soft Play-Dough. If it’s crumbly you need to add 1 Tbsp. of ice cold water and if it’s like batter, add 1 Tbsp. arrowroot until you reach the desired consistency. It’s perfect when it forms a firm ball in the food processor. Form dough into a disk and wrap with plastic wrap then place in refrigerator. To Roll Out Dough: Make sure it has rested in fridge long enough (I usually allow several hours to overnight) for dough to firm up, shape into a circle and place onto a piece of parchment paper.If it’s too firm to roll, allow to rest for 30 minutes on the counter. If it’s too soft to roll, add in 1 Tbsp. of arrowroot flour. Roll with a rolling pin, reshaping as you roll. If the dough is sticking to the rolling pin, place another piece of parchment paper over the dough, then roll. A little trick: After you roll the crust between the parchment paper, flip it over and slowly remove the top pieces of parchment (the one that was on bottom) because it tends to be harder to pull off. So pull that one off first before you invert it 😉 Then, invert onto greased and floured pie pan and very slowly pull off the parchment paper. Patch up any cracks and apply any decorative effects!!! Alternatively, you can tear off small pieces of dough and press into the pie pan and skip the fridge : Place in the freezer while you make the filling. Bake as directed but watch the crust carefully as almond flour burns easily. You may need to cover the crust with a crust protector or a ring made of foil after 10 to 15 minutes of baking. ***TO PRE-BAKE THE CRUST, place in freezer 15 minutes while the oven preheats to 350 degrees. Then, prick the bottom several times with a fork to prevent it from puffing up and bake 12 – 15 minutes or until nicely browned. Cool Completely.***  […]

  6. mary

    This looks great! I’m excited to try it. And I hope you don’t take this as a criticism, but just a helpful note: you mention that in your helpful hints section you have a vegan alternative for the egg in the recipe but gelatin is most definitely not Vegan. It’s the bone marrow from cow bones. it does, however, sound like a wonderful alternative for people who are not vegan but have difficulty digesting eggs. Thanks for sharing the recipe though. Looks amazing

  7. Robyn

    Has anyone tried a double crusted pie (top and bottom)? I want to make a blueberry pie for Thanksgiving. TIA

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