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    Home » Paleo

    Paleo Pie Crust With Vegan Option - Super Flaky!!!

    Published: Oct 18, 2020 Updated: Dec 12, 2020 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image with text

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

    close up of crust of pumpkin pie
    close up of crust of pumpkin pie

    This Paleo Pie Crust 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!

    It's light and flaky, 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 this almond flour paleo pie crust by far has a better taste and texture.

    Jump to:
    • 🔪 Instructions
    • Rolling out the pie dough
    • Top tips
    • Looking for more paleo recipes?
    • 📖 Recipe
    • 💬 Comments

    🔪 Instructions

    ingredients of bowl of food processor
    ingredients in bowl of 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, add 4 Tbsp. of Non-Hydrogenated shortening or dairy-free 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.

    dough formed into a ball in bowl of food processor
    dough in ball in bowl of food processor

    Then, add the egg and honey and process on low until combined. If your mixture is dry and crumbly, add 1 Tbsp. of ice-cold water at a time until you reach the desired consistency. If it's too wet, add 1 tablespoon of arrowroot flour at a time until it slightly firms up.

    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 pie dough

    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 on a large piece of parchment paper and cover with plastic wrap.

    rolled dough on parchment paper
    rolled dough on parchment paper

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

    Then, remove the plastic wrap and very carefully invert over the prepared pan, patching up any cracks as needed.

    unbaked pie crust
    unbaked pie crust

    Now apply any decorative effects and place in the freezer while you make the filling or at least 15 minutes.

    Then, pour the filling into the frozen pie crust 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!!!

    close up of pumpkin pie with melting whipped cream
    close up of pumpkin pie with melting whipped cream

    Top tips

    • I have made this recipe many, many times and sometimes I replace ¼ 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.
    • If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
    • 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.

    Looking for more paleo recipes?

    Check out my Paleo Pumpkin Pie, Paleo Apple Pie, & Keto Pumpkin Pie. Or if you prefer Low-Carb, check out my Keto Pie Crust!

    If you’ve tried this Paleo Pie Crust or any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    unbaked pie crust

    The Best Flakey, Paleo Pie Crust Recipe

    This tried-and-true paleo pie crust is everything you dream it would be! It's light and flaky, doesn't break apart, has an authentic taste and texture, and has a vegan option!
    5 from 9 votes
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    Add to Meal PlanGo to Collections
    Cuisine: American
    Prep Time: 40 minutes
    Resting Time: 30 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8
    CALORIES :204kcal
    CARBS :19g
    FIBER :4g
    Author: Cassidy Stauffer

    Ingredients

    • 1 cup Blanched Almond Flour - very finely ground
    • ¾ cup Arrowroot Flour - tapioca flour, or potato starch (For a softer, less flaky crust, replace ¼ of the starch with 2 Tbsp. Coconut Flour)
    • 2 Tbsp. Whole Psyllium Husks *NOT Powder* - preferred or an additional 2 Tbsp. arrowroot flour
    • ¼ teaspoon Sea Salt
    • 1 tablespoon Honey - or maple syrup
    • 4 tablespoon Allowed Butter, Ghee, or Non-Hydrogenated Shortening
    • 1 large Egg - see notes below for egg-free
    • ½ tsp. Pure Vanilla
    • Cold Water As Needed
    • Additional Arrowroot As Needed
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    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 coarse sand.
    • 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 at a time and if it's like too wet and similar to batter, add 1 Tbsp. arrowroot at a time until you reach the desired consistency. It's perfect when it forms a 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 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.
    • Cover with plastic wrap and roll out with a rolling pin, reshaping as you go.
    • Then, carefully invert onto greased and floured pie pan. Patch up any cracks and apply any decorative effects you prefer.
    • Place in the freezer while you make the filling, or at least 15 minutes.
    • Add the filling and 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 or temperature is higher than 350 degrees.
    • ***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.***

    Add Your Own Notes

    Click here to add your own private notes.

    Notes

    • I have made this recipe many, many times and sometimes I replace ¼ 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.
    • If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
    • 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.
    • Prefer Keto? Check out my Keto Pie Crust!

    Nutrition

    Serving: 1/8th of pie crust | Calories: 204kcal | Carbohydrates: 19g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 131mg | Potassium: 7mg | Fiber: 4g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 2.5mg | Calcium: 21mg | Iron: 0.7mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

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    Comments

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      Recipe Rating




    1. Amber M. Dunigan says

      October 30, 2021 at 1:31 am

      hi,

      do u have to use arrowroot flour? I haven't tried using that kind, and how much of that with the coconut flour?

      Reply
      • Cassidy Stauffer says

        October 30, 2021 at 1:45 pm

        Hi Amber!

        If you don't want to use arrowroot flour, you can use tapioca flour - but it may make the texter slightly softer. Potato starch might also work, but I can't say for sure.

        For the coconut flour option, use 1 cup blanched almond flour, 1/2 cup tapioca flour, and 2 Tbsp. coconut flour. I hope this helps and you love the pie crust! Please come. back and let me know what you thought!!!

        XO,
        Cassidy

        Reply
    2. DAVID KEPLEY says

      October 09, 2021 at 8:18 pm

      Just ordered the ingredients. The Pie filling in the pics looks delicious. Is it pumpkin or sweet potato. I am looking for the best pumpkin pie recipe...

      Reply
      • Cassidy Stauffer says

        October 10, 2021 at 1:16 pm

        Oh YAY, I can't wait for you to try it!! It's especially good with the pumpkin pie filling, which is what's in the pic 😀

        XO,
        Cassidy

        Reply
    3. Nikolina Klarin says

      March 29, 2021 at 7:37 pm

      Could I use this recipe to make croissants? 🤔

      Reply
      • Cassidy Stauffer says

        March 30, 2021 at 12:58 pm

        Hi Nikolina!

        I've never tried making them into croissants so I'm not sure, but it sounds like a great idea! If you try it please come back and let me know how it went!

        XO,
        Cassidy

        Reply
    4. Gertie says

      December 23, 2020 at 9:52 pm

      5 stars
      Hi! I love this crust and have been using it for years in my dessert pies.

      I'm looking at a leek pie and wondering if you've used it with savory pies as well. I'm thinking the honey may not play nicely but then, it's not really a strong flavor. Have you made shepherd's pie, meat pie, etc. using this crust? I am planning a leek pie and need to find the right crust to use. Hoping this one works!

      Reply
      • Cassidy Stauffer says

        December 24, 2020 at 12:09 am

        Thank you I'm so excited you like it!!! Yes, I've used this recipe many times with savory pies and just leave out the honey, so it should work great 🙂 I hope you enjoy your leek pie!!!

        -Cassidy

        Reply
    5. Martha says

      May 09, 2020 at 10:39 pm

      This sounds wonderful however all I have on hand is psyllium powder not husk. Curious why you specify to use husk and NOT POWDER. It is my understanding in most recipes, one can substitute the powder but to add only half as much as the amount called for. Is there some reason other than it being twice the thickening power? Does the husk provide some quality that powder won't? Thanks!

      Reply
      • Cassidy Stauffer says

        May 10, 2020 at 12:41 pm

        Hi Martha!

        The only reason I say not to replace the psyllium husks with powder is because they don't measure the same, and I don't know the exact measurements if using powder. If you use 2 Tbsp of powder instead of husks, the crust will be way too dry!

        If you try using 1 Tbsp of powder please let me know how it turns out! Or you can use 2 Tbsp. of arrowroot or tapioca flour instead 🙂 I hope this helps!

        -Cassidy

        Reply
    6. Robyn says

      November 18, 2017 at 5:25 pm

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

      Reply
      • Cassidy says

        November 18, 2017 at 5:47 pm

        Hi Robyn! I've used this recipe to make a double crusted apple pie and it turned out great! I'm not sure how hot the oven needs to be or how long you cook a blueberry pie, but this crust browns faster than traditional crusts so you may need to cover it once it browns 🙂 Here's how I made the double crusted apple pie: https://cassidyscraveablecreations.com/2014/11/classic-apple-pie-paleo.html

        Hope that helps!!!

        -Cassidy

        Reply
    7. emaliah82 says

      December 09, 2013 at 12:35 am

      5 stars
      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 🙂

      Reply
      • Cassidy says

        December 09, 2013 at 3:47 am

        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

        Reply
        • emaliah82 says

          December 09, 2013 at 2:16 pm

          5 stars
          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!!!! 🙂

    8. Gopika says

      December 01, 2013 at 1:04 am

      Looks wonderful. When do you put in the honey?

      Reply
      • Cassidy says

        December 01, 2013 at 1:51 am

        Hi Gopika!

        Sorry about that, you add it on step 3. I fixed the recipe 🙂

        -Cassidy

        Reply
    9. Nicole says

      January 17, 2013 at 1:29 am

      Awesome. Thanks Cassidy!

      N.

      Reply
    10. Deanna says

      September 19, 2012 at 11:22 pm

      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!

      Reply
    11. CassidyS says

      August 20, 2012 at 1:04 pm

      Hi Katie!

      Yes, arrowroot flour and arrowroot starch are the same 🙂 Hope you enjoy your pie crust!

      Reply
    12. Katie says

      August 20, 2012 at 12:34 am

      Is the arrowroot flour the same as arrowroot starch?

      Reply
    13. CassidyS says

      May 16, 2012 at 1:37 pm

      Thanks Natalie-
      I'm like you can cannot tolerate much coconut flour either, so I use it very sparingly.

      Hope you enjoy it!
      Cassidy

      Reply
    14. Natalie says

      May 16, 2012 at 12:30 am

      This looks superb! Many have been using coconut flour for crusts and I don't tolerate it. Thanks for the delicious recipes!

      Reply
    15. The Queen of Quinoa says

      November 08, 2011 at 6:27 pm

      Just in time for the Holidays! I'm so happy to have found this recipe. I will be making your chicken pot pie this week and scrumptious pies for the holidays!

      Reply
    16. sophiesfoodiefiles says

      February 15, 2011 at 10:20 pm

      What a fabulous & tasty gf pie crust! Thanks for the step by step guide!!

      Well appreciated too!

      Many greets from a gf foodie from Brussels, Belgium!!!

      Reply
    17. Holly says

      February 02, 2011 at 2:06 am

      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!!

      Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

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