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!
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.
Not sure what pie to make with your pie crust? Check out my Paleo Pumpkin Pie, Paleo Apple Pie, & Keto Pumpkin Pie Recipes. Or, if you prefer Low-Carb, check out my Keto Pie Crust!
Or this gluten-free vegan pumpkin crumble pie from Allergy Awesomeness looks amazing, too!
🔪 Instructions
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.
Then, add the egg and honey and process on low until combined. If your mixture is dry and crumbly, add 1 Tablespoon 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 it in a sealed baggie and let it get cold in the fridge. I usually let mine sit in the fridge for a few hours up 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 cracking, let it rest on the counter for 30 minutes or add 1 teaspoon of cold water if needed.
Place the crust on a large piece of parchment paper and cover it with plastic wrap.
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.
Now apply any decorative effects and place in the freezer while you make the filling for 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!!!
Storage and make-ahead
- The crust can be made and stored in the fridge for up to 3 days or frozen for up to 3 months before rolling out.
- Store a cooked pie loosely covered in the fridge for 3 to 4 days (depending on the pie).
Top tips
- This crust browns at 350 degrees for 15 - 20 minutes. If the baking time is higher or the cooking time is longer, 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.
Substitutions
- 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 water because the crust seems drier.
- I successfully used a gelatin egg replacement in my pie crust, but I had to add about three extra Tablespoons of water in 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 in 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, not tapioca flour or arrowroot. I also recommend using the psyllium husk option instead of adding additional starch if you choose the vegan option.
- I have made this recipe many times, and sometimes I replace ¼ of the arrowroot with 2 Tablespoons of coconut flour. This makes a softer crust, it just depends on my mood.
If you’ve tried this Paleo Pie Crust or any other recipe on the blog, please let me know in the comments below!
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📖 Recipe
Best Flaky Paleo Pie Crust
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
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
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
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
Holli says
Hi Cassidy! I am wondering if the substituting 2 tbsp. arrowroot flour instead of the whole pysillium husk works the same in the pie crust or if one works better than the other? Thanks!
Amber M. Dunigan says
hi,
do u have to use arrowroot flour? I haven't tried using that kind, and how much of that with the coconut flour?
Cassidy Stauffer says
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
DAVID KEPLEY says
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...
Cassidy Stauffer says
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
Nikolina Klarin says
Could I use this recipe to make croissants? 🤔
Cassidy Stauffer says
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
Gertie says
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!
Cassidy Stauffer says
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
Martha says
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!
Cassidy Stauffer says
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
Robyn says
Has anyone tried a double crusted pie (top and bottom)? I want to make a blueberry pie for Thanksgiving. TIA
Cassidy says
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
emaliah82 says
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 says
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 says
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!!!! 🙂
Gopika says
Looks wonderful. When do you put in the honey?
Cassidy says
Hi Gopika!
Sorry about that, you add it on step 3. I fixed the recipe 🙂
-Cassidy
Nicole says
Awesome. Thanks Cassidy!
N.
Deanna says
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!
CassidyS says
Hi Katie!
Yes, arrowroot flour and arrowroot starch are the same 🙂 Hope you enjoy your pie crust!
Katie says
Is the arrowroot flour the same as arrowroot starch?
CassidyS says
Thanks Natalie-
I'm like you can cannot tolerate much coconut flour either, so I use it very sparingly.
Hope you enjoy it!
Cassidy
Natalie says
This looks superb! Many have been using coconut flour for crusts and I don't tolerate it. Thanks for the delicious recipes!
The Queen of Quinoa says
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!
sophiesfoodiefiles says
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!!!
Holly says
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!!