Grain Free Pie Crust (For double crust pie’s). Egg/Gluten/Dairy/Corn/Soy Free.

Grain Free Pie Crust (For double crust pie’s). Egg/Gluten/Dairy/Corn/Soy Free.

Check out this Grain Free Pie Crust recipe

This Grain Free Pie Crust recipe is a little bit monumental. You see, making a pie grain free has been quite possible for some time now. Its not difficult to throw some nuts or seeds into a food processor to make a simple crust to press into the pie platter. But, a crust that could be rolled out, and manipulated EXACTLY like a traditional wheat crust. A recipe for that didn't exist without eggs. Until today.

I love pie. I really do. Especially pot pie. BUT what's a pot pie without a top crust? Its NOT a pot pie. I can tell you that much. This idea of being able to eat a REAL double crusted pot pie drove me to make this recipe 9 stinking times this morning to get it the way I wanted. It was so worth it to finally have this perfect beautiful crust sitting in my pie dish just smiling back at me. I am SO thrilled to share this recipe with all of you. This crust has a bit of a crispy texture while the inside almost has a biscuit flavor and texture. Its hard to describe- but I can tell you that it made my taste buds squeal with delight.

As usual, I'm sure a large number of you will have substitution questions for me. Today I'm sorry but I probably will be short on answers. You see, it took me hours of work and nearly 4 lbs of almond flour to figure out the magical combination of ingredients. It would take me a heap more of time and ingredients to be able to offer you suggestions on how to change things. So, my advice: If you can't have a specific ingredient take the recipe into your kitchen and play around yourself OR keep on your searching for something that does work for you.

I can tell you three things though:

  • DO NOT try to exchange the almond flour for coconut. Or else you will end up with a crust that tastes more like bread. If you cannot have almonds specifically then I would use another nut or see flour- though its important that you make sure they are extremely finely ground. Use a high powered blender or coffee grinder. I would recommend a mild tasting nut or seed like cashews, or sunflower seeds. Your results are not going to be exactly the same- but this is the closest suggestion I can offer.
  • DO NOT exchange the almond flour for a grain based flour- If you are looking to use grains check out my Pate Brisee recipe instead.
  • I tried making the recipe without Xanthan or Guar Gum and it still turned out great! It was just the slightest bit crumbly when I fluted my edges- though not overly so. I was still able to work the dough into what I wanted. I also noticed without the gum the crust ended up just a bit more tender. So, its 100% up to you if you want to use it.

In this recipe I call for Whole Psyllium Husks. They are essential and its important that you buy a canister that labels them as "whole". Many brands are now certified gluten free (they are all gluten free, just be cautious of cross contamination if you are a super sensitive celiac.) They can be found in the supplement/vitamin section of most grocery and drug stores.

Grain Free Pie Crust

Grain Free Pie Crust

 

Grain Free Pie Crust (For double crust pie’s).

Yield: One Large Crust with a little extra dough to spare

Ingredients

  • 2 Tsp Whole Psyllium Husks
  • 1/8 Tsp Xanthan OR Guar Gum (optional- see note above)
  • 1/3 Cup of Warm Water.
  • 1 3/4 Packed Cup of Blanched Almond Flour
  • 1/2 Packed Cup Starch (Tapioca, Arrowroot or Potato)
  • 1/4 Tsp Salt (I like to use 1/2 tsp in savory recipes).
  • 1/2 Tsp Baking Soda
  • 1 Tbs of additional water.

Instructions

  1. In a small cup or bowl combine the Psyllium, Xanthan and 1/3 Cup of Water. Mix and set aside for a few minutes so that it can thicken.
  2. In the bowl of a food processor combine the Almond Flour, Starch, Salt and Baking Soda. Process to combine. Add the thickened Psyllium Mixture to the food processor. Turn on high and process- then add the last Tbs of water and combine until dough becomes a thick ball. It should be just slightly sticky and hold together really well. * If your dough is at all crumbly add a little bit more water ( 1 tsp at a time) until it starts to hold firmly together.*
  3. Remove dough from food processor. Place between two sheets of parchment paper and roll out thin. (Note: the crust will get thicker while baking). Once rolled out, flip the sheet of dough over the pie pan. Optional: Tuck the edges of the crust under themselves and Crimp or Flute (Use whatever technique suites your fancy.).
  4. If baking the shell empty: then bake at 350 for 18-22 minutes. (Note the crust is not going to get much color as it bakes- you will know its done when the outside is firm. If you wait until it browns then it will end up hard as a rock.

Notes

This crust will freeze well once in the pie plate as well if you want to make it ahead of time.

If making a filled pie, put ingredients in before baking and follow the appropriate baking time for the recipe you select.Unless its over 20-25 minutes. In which case you might consider pre-cooking the filling. For example if you are making an apple pie saute the apples in a skillet for a bit before placing them into the crust. This will allow for a shorter baking time in the oven, and therefore a perfectly baked crust. If the crust is in the oven too long it will start to get hard, almost like a cracker. You may not realize its getting hard as it does not gain much color as it bakes. IF you need to keep your pie in the oven for an extra bit of time past the 25 minute mark I recommend brushing it with milk (dairy or nondairy) to help prevent it from drying out.

http://brittanyangell.com/grain-free-pie-crust-eggglutendairycornsoy-free/

  1. For those you that can eat grains and eggs I HIGHLY recommend my Pate Brisee Recipe. Its quite special and taste's just like Marie Callender Crust.
Grain Free Pie Crust
Now, go make some pie!
-Brittany-
**
*ALL RECIPES AND TEXT ON THIS SITE ARE THE ORIGINAL CREATIONS AND PROPERTY OF BRITTANY ANGELL. IF YOU MAKE A RECIPE FROM THIS WEBSITE AND WOULD LIKE TO SHARE IT, THIS MAY BE DONE BY SHARING PHOTO’S AND INCLUDING A DIRECT LINK TO THIS WEBSITE. DUPLICATION OF RECIPE TEXT, OR “ADAPTIONS” CONTAINING LESS THAN 4 MAJOR CHANGES TO THE RECIPE IS STRICTLY FORBIDDEN *
Brittany Angell

84 comments | Leave your own

  1. MomLadyOR

    Thank you, thank you, thank you!! I’m off to the kitchen to give this a try!!

  2. Kitt

    Brittanny,
    You are fantastic. I just baked a perfect banana bread thanks to you (and I am really not great in the kitchen) and I can’t wait to try more from you, including this one. Please keep up the great work!

  3. Erica

    What a fabulous crust for us egg-intolerant folks, thank you! Question: is there an alternative to the gums? They cause me major digestive distress.

  4. Linda Phillips

    Hi Brittany,

    Question. In listing of ingredients you’ve stated baking soda, but in instructions you say baking powder – which one should it be? Thanks. Love all you recipes.

  5. Gaby @A Crafty Gourmet

    INCREDIBLE! Do you think another nut/seed flour might work too? Like sunflower seed flower?

  6. Zara

    Hooray! I am so sick of making chicken pot. LOL. I can’t wait to try this :).

  7. Adeena

    This looks amazing!! Definitely going to try it! :D

    One question – I can’t eat psyllium – intolerant. :/ But I *can* have eggs! Can I sub an egg for the psyllium mix? Just thinking that it’s function was to replace the egg. Thanks so much! :D

  8. Deanna

    I do believe this is going to nestle some delicious apples. I’ve missed 2 crust pies. Don’t suppose you know the weights of your flours, do you? I always do better when I know the grams/ounces. Barring that, what’s your measuring technique for your flours? Dip and sweep? Spoon and sweep? Pack?

  9. TressaR

    Oh man! We just made this with baking soda instead of baking powder and it definitely is not flaky. It’s pretty crunchy in fact. :(

  10. Debbie

    I’ll be making pie THIS weekend…if not sooner. :)
    Thanks Brittany. Your recipes are ALWAYS so amazing. xo

  11. gypsy

    I would love to make a pumpkin but the baking time is 45 min. or so. could you cook the pumpkin mix on top of the stove for a while? Thanks.

  12. Kara

    Can I use Almond Meal instead of Almond Flour? Are the measurements the same??

  13. Sharon D.

    New to your site and so excited to try this crust! I follow a primarily Paleo diet and wondered of the 3 starches you list – what would be your first choice and is one more Paleo than another!? THANKS!!!

  14. Melanie L

    We made mini apple tarts and chicken apple tarts. They are in the oven. SOO Excited

    1. Melanie L

      Hmm.. a little dry and crumbly but very tasty! Im going to add another tbsp of water next time

  15. Amy

    If you have a chance to answer, I’d love to know what you think about using Konjac flour in place of one of the starches like you mentioned in the crispy fried onion strings post. Is it a good substitute in most recipes calling for the addition of a starch? I’m not able to eat any starches and was really hoping to make this pie crust for Thanksgiving. Thanks a million for all your hard work! We *really* appreciate it!

  16. Jackie

    This may be a silly question, but when putting the ingredients into the food processor do you use the normal blade or the one for dough?

  17. Jackie

    Thank you!! :) Off to make my apple pie now…..

  18. Jen

    So excited! I’m pumpkin-intolerant, but making my “fake” Libby’s pie with butternut squash puree. I’ll cook the mix on the stove a bit before adding to the crust to try to reduce the overall time. I’ll let you know how this turns out!

  19. Tabitha

    Great crust! My husband saw me roll it out like a normal crust and didn’t weird out on trying the pecan bars I made. I caught him snitching pieces a couple of times and just smiled. Had to come back and THANK YOU BIG TIME!

    I subbed 1 tsp psyllium husk powder for the 2 tsp whole psyllium. (It was Thanksgiving morning and I was determined not to go to a store bc I remembered having the wrong ingredient.)

    Thanks again. I’ll be back to try your pizza crust.

  20. Debbie

    I really want to make this pie crust but almonds are on my “no fly” list. Do you think I can ground up walnuts instead? Or ground pecans? How fine do they need to be? And should I add more starch to keep them from lumping in the food processor?
    Thank you! I have 6 GF guests coming for Christmas dinner and I plan on WOWing them with this pie crust!

  21. Laurie

    I would love more information on your starch-free pie crust. Or if anyone tried the Konjac flour in this recipe instead of the listed starches. Thanks!

  22. Erica

    Brittany. Thanks for the recipes. I have hashimotos, candida and recently discovered adrenal fatigue. Needless to say, I love your story and your recipes. Curious how you can tolerate fruits? Was there a time when you couldn’t? I miss them but still trying toget candida back under control.

  23. Jenni

    Looks fabulous! Just wondering if I can use psyllium husk powder instead of the whole husks? I only have the powder at the moment…
    Im also wondering what your opinion is on the grain free approach, are you grain free? A lot of your other recipes incorporate grains… is the grain free diet something that you are trying out?
    Thanks!

  24. Jenni

    Interesting! I have been grain free for about 2 years now, but am just starting to add grains back into my diet to add more variety and flixibility… I feel good! Do you still eat some starches like sweet potatoes and squash etc? if so how much? How do you do with fruit?
    Im a curious foodie who likes to hear about what is working for other people!
    Thanks for all the marvelous recipes!

  25. Terri

    Brittany, I am so excited to find your website! Diagnosed with Hashimoto’s in May and have been struggling. I started by cutting out gluten and just last month went grain free. I feel so much better.Your site is a Godsend. Thank you.
    I really missed a real crust for pie during Thanksgiving. That won’t be a problem ever again!! I will be making pie this weekend. Can’t wait!
    I have been looking for a cracker recipe, do you have one?
    Thanks bunches!!

  26. Jenni

    Thats great news! Yeah I found it was great for my body to go off grains and all sugar/starch, even limiting fruit for a time… It seemed to reset my metabolism so I could recover from years of being a regular sugar/carb abuser :S. However now I am finding that I am able to add back in healthy starches (squash, sweet potatoes, quino, wild rice etc.) and some fruits and sweeteners into my diet and I am feeling great! I still think my body needed that time to heal… Do you anticipate adding back grains and starches at some point?
    Good luck on the dairy.

  27. Andrea

    I am new at baking and cooking free of junk :) Can anyone help me with what is the best almond flour, I have been using Bob’s and it is very course, I would like to try a almond flour that is finer?

  28. Amanda McCullough

    Unfortunately I made this crust for my apple pie for Christmas….and I was not happy with it. It had a salty taste and was just kind of blah. However the dough was a perfect consistency for rolling out and held up well, just didn’t have a good flavor to me and my family.

  29. Tessa@tessadomesticdiva.com

    It was a major high to work with a dough that felt like pie crust should without crumbling part on me! I really love the flavor,of this too…I had extra sp baked up a few pieces to taste before my pot pie tonight. I will now include a link to this recipe now that I can’t vouche for it Brittany! Biscuity, but buttery at the same time…thank you! Also, neither of the pâté brisee links worked for me, gave me a 404 message, had to google it access the recipe that way.

  30. Pam

    Made this tonight. Really yummy. A couple minor variations:

    I cut down the salt to less than 1 tsp for a double batch.

    I did not use xantham and it was perfectly fine.

    I used psyllium powder, 4 tsps for the double batch. I tried mixing the water and psyllium and it was so lumpy that I started over. I just mixed the powder in with the dry ingredients then added water. I don’t have a food processor so I mixed it all with a fork. It worked out just fine.

    I made a pear pie so I pre-cooked them with coconut sugar and tapioca flour. I used a glass pie pan so baked at 325 for 20 minutes. I did put foil around the edge of the crusts as I always did for flour pies.

    The top was wonderful. The bottom crust was a bit gummy. Anyone else have that experience? I’m not sure what I could do differently. I don’t know if pre-baking the bottom would help. Plus then you have to worry about attaching the top crust.

    Still, gummy crust and all it was quite popular. The neighbors took a generous portion to eat tomorrow (and they’re not gluten free.) My 7 year old who is not gluten free loved it.

    So, if anyone has thoughts on the bottom gummy crust I’d love to hear your suggestions. Otherwise this was perfect.

  31. Angela

    Hello Brittany,

    This has got to be the easiest to make and work with pie crust – ever.
    It even worked for me!
    I have to say that although I had finally succeeded in locating and purchasing the psyllum husks, when it came time to bake they had simply disappeared – as in, well meaning friend or family member “organizing” my pantry such that everything was in neat little beautiful containers, alas, mostly unmarked.
    So, in my desperation, I used an egg (measured it even to make sure it was 1/3 cup :) ) and guess what, the crust came out perfect!!!
    I will report back what I made with that crust – you will love it! Thanks for your research and constantly making new recipes!

  32. Joyce Hammer

    I tried this recipe 2 times. It was very good. The second time I added 1 T. maple syrup in place of 1 T. of the water. I liked it a lot better (duh! It is sweeter) and then I didn’t need to add anything to my fresh peach filling. So yummy! Thanks. I had never worked with psyllum husks. Interesting

  33. Julie

    Help! I need to find a grain free and NUT free pie crust for a pumpkin pie. Any ideas?

  34. Ken

    For a true Paleo Diet, shouldn’t they not have Potato in it. I would stick with the Tapicoa or Arrowroot.

  35. Rhiannon

    So, I’m curious about something….isn’t xanthan gum typically made from corn? And then wouldn’t that make this not grain free or then also not stated to be corn free? I see that you wrote you don’t need it, right?

  36. Jenny

    I don’t have a food processor, but really want to make this tonight! Do you think it would still work if I just mixed the ingredients really well? (not an experienced cook, so sorry if it’s an obvious answer)

    1. Jenny

      Nevermind! I ended up using a hand mixer, and made the chicken pot pie recipe with it, and it was DELICIOUS. Thanks for the great recipes!

  37. Chris

    I have the same brand of pysillium husks, but not whole. Would the recipe still work?

  38. Amanda

    Would coconut flour work? I am allergic to almonds…and eggs, and it is so hard to find grain free, egg free, almond free recipes. Seems like all grain free recipes have either eggs or almond.

  39. Olivia

    Hi Brittany!

    Love your website! Do you have any ideas of what I could substitutes for the almond flour in your recipes? I can do all other nuts. Thank you so much!

    Olivia

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