Grain-Free Pie Crust

Grain-free pie crust mise en place/ food prep

Grain-Free Pie Crust

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Recipe by Priscilla Soligo Course: Desserts, Holidays, Sweet Tooth, Uncategorized


Prep time


Cooking time




  • 158g 1½ Cups Blanched Almond Flour

  • 97g ¾ Cup Arrowroot Powder

  • 54g 1 Egg, lightly beaten

  • 50g ¼ Cup Coconut Oil, melted

  • 10g 1½ Tbsps Ground Flax

  • 8g 2tsp Vanilla Extract

  • 3g ½ tsp Unrefined Salt

  • 8g 1 Tbsp Optional: Erythritol Powder (for Pumpkin, Apple, or Blueberry pies only.)

  • 5g 1 tsp Coconut Oil for greasing sides of pie mould


  • Preheat oven at 180C/ 356F.
  • Using a 24cm (approx. 9½ inch) removable bottom round tart pie/ quiche stainless steel mold, grease the sides with coconut oil and cut baking paper to line and fit the bottom of the pie mold.
  • In a food processor, add the dry ingredients. Pulse to combine.
  • Add in the oil, vanilla extract and pulse into crumbs.
  • Add in egg and process until a soft dough is formed.
  • Transfer the dough to the prepared pie mold. Spread crumbs out evenly and press down firmly to create a crust on the bottom and sides of the pie mold. Using a fork, puncture some holes in the bottom to avoid bubbling when baking.
  • Bake the pie crust for 10 mins at 180C/ 356F.
  • Remove from the oven. Allow to sit whilst you make the pie filling from any one of my pie recipes: Blueberry, apple, and pumpkin pies! YUM!

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