Grain-Free Pie Crust (with Video)

Pie CrustIf you have been missing a taste and sturdy pie crust since going grain-free, look no further! You will be amazed how easy this pie crust comes together with just a few simple ingredients and kitchen tools!

Use this pie crust to make my Chocolate Silk Pie .

Want a Savory or not so sweet crust?

Simply omit the stevia and vanilla. A small amount of sweetener is still needed but just taste the crust and adjust to your liking.  Perfect for pumpkin pie!

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My next pie will be using this crust as part of a baked pie like apple or cherry.

What baked pie recipe would you like to see next?? Please tell me in the comments.

Don’t worry, the recipe and technique is so simple, I decided to do a simple video demonstrating me preparing the pie crust, take a look…

Don’t forget to subscribe to my YouTube Channel!

Follow the recipe and watch the video and you will be creating the perfect grain-free pie crust.

Grain-Free Pie Crust
Serves 10
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
    • 1-3/4 cup blanched almond flour or sunflower seed flour for nut-free (approximately 5.75 oz. by weight)
    • 3 tbsp. coconut flour
    • 1/2 tsp. grain-free baking powder
    • 1/4-1/2 tsp. Stevia Select Stevia or granular sweetener to choice, to taste (omit for savory crust)
    • 2 tbsp. of finely ground organic coconut sugar (optional)
    • 1 egg white (approximately 2 tbsp.)
    • 1/2 tsp. pure vanilla extract (omit for savory crust)
    • 1/4 cup salted butter, melted*

    *If using unsalted butter, add 1/8 tsp. of salt to dry ingredients

Instructions
  1. Preheat oven to 325 degrees F. In medium bowl, add the dry ingredients. Blend well with a whisk. Add the remaining ingredients and blend with a wooden spoon until a stiff dough forms. Taste for sweetness and adjust if needed. 

    Place dough on parchment paper and top with a piece of plastic wrap. Roll out dough with rolling pin to uniform thickness and until the dough is about 11 inches in diameter (check out my video for some of my tricks and techniques). Remove the plastic wrap and invert the pie crust into a 9 or 10 inch pie plate. Carefully remove the parchment paper (see video).

    Bake for around 15 minutes or until the edges are slightly brown (check the oven around 12 minutes). Remove from oven and allow crust to come to room temperature before filling. 

    Can be made 1-2 days in advance. Cover tightly and store in refrigerator.

Notes
  1. Serves 10

    Nutrition: 90 Calories, 7.5 grams Fat, 4.7 grams Total Carbs, 1.3 grams Fiber, 3.4 grams Total Carbs, 2 grams Protein per serving (Nutrition includes coconut sugar.)

Satisfying Eats http://satisfyingeats.com/
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 Happy Cookin’!

melissa

 
 

Comments

  1. Becky says

    Can’t wait to try this pie crust! Would love to see a ‘peach’ pie recipe since we will be seeing fresh peaches in the stores soon.

  2. Brenda Korinek says

    Great video, Melissa! Your instructions are very concise and complete. Can’t wait to try this!!!

  3. KC says

    This looks interesting. I’m wondering though, is there a way to modify this for people who are allergic to eggs?

  4. Fran says

    Hey Melissa noticed a lot of ur recipes have coconut sugar optional if u don’t use dos stevia need to be increased ?

    • satisfyingeats says

      Yes Frangelica, you can use more stevia just be cautious that you don’t add too much and it becomes bitter. This is the only reason I sometimes add raw honey and coconut sugar.

  5. Emma says

    Your recipe instructions always MAKE SENSE. thank you for including the details! It makes them so much easier to follow. I’m going to try this crust recipe for a rhubarb custard pie (low-carb adaptation) as I’m nervous about some other author’s recipes.

    I’d love to see a low-carb strawberry rhubarb pie or key lime pie recipe! coconut, chocolate, and lemon meringue have been done by everyone. working with berry pies however, is a bit nerve-wracking when you don’t want to use tapioca…!

    So I’m vying for some low carb recipes!

  6. Sarah says

    I’m sure you’re busy getting ready for Thanksgiving, but I had a question about this crust. Can I use it to make apple pie? Would I just fill an unbaked crust with the apple filling, then top with a second crust and bake?

    • satisfyingeats says

      Sarah, I have been meaning to bake an apple pie using this crust… I hopefully will do this in the next few weeks. I would partially bake the crust and even partially cook the apples on the stove. I was going to do a dutch apple pie but I if doing a 2 pie crust, just add the top crust and bake. Again, it’s on my plan in the very near future!

  7. Sarah says

    I tried the apple pie using your crust recipe. I was in a terrible hurry, all the guests had already arrived and I was still in the middle of making everything, so I didn’t have a chance to pre-bake the crust. I put the bottom crust in, sprinkled arrowroot powder and a tablespoon of coconut palm sugar in the bottom, added apples that I’d chopped into about 1/2-1 inch pieces, put about 1/2 cube of butter slices on top, another tablespoon of coconut palm sugar, sprinkled cinnamon and nutmeg, topped with the second crust and baked. I baked at 350 for 30 mins, laid a piece of foil over the pie and baked for another 25 mins at 325. The pie turned out fantastic!!! Thanks again for another great recipe! Everyone loved it!

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