Nut-Free Egg-Free Pie Crust

I went on a grain-free diet in 2001, giving up corn, rice, potatoes, and more. In 2009, I wrote The Gluten-Free Almond Flour Cookbook and am often referred to as the “Queen of Almond Flour.” Still, I know that nuts aren’t everyone’s cup of tea. That’s why I’ve created this Nut-Free Egg-Free Pie Crust for you!

Nut-Free Pie Crust

I don’t have any dietary need that would lead me to create a nut-free pie crust for myself. But over the years I’ve seen how many of you have nut allergies. And so, this nut-free pie crust was born. If you’re allergic to nuts you’ll want to check out my Nut-Free Recipes page.

Egg-Free Pie Crust

Eggs are not a problem for me either, thank goodness. But I figured if I was going to make this nut-free, I might as well make it an egg-free pie crust too. So many people suffer from egg allergies, and it’s so hard to find good paleo recipes that are egg-free. If you avoid eggs, check out my Egg-Free Recipes page.

Low-Carb Pie Crust

This is certainly not a low-carb pie crust. It’s made with arrowroot flour which is composed entirely of carbohydrates. Arrowroot flour contains more than 100 grams of carbs per cup. My favorite low-carb pie crust is this Low-Carb Almond Flour Pie Crust. Made with almond flour and egg, it works very well for those following a Ketogenic Diet.

Nut-Free Egg-Free Pie Crust

Ingredients
Serves:
8
Print Recipe
Instructions
  1. In a food processor combine arrowroot, coconut flour, and salt
  2. Pulse in shortening and maple syrup until dough forms
  3. Press dough into 9 inch glass pie dish
  4. Bake at 350°F for 13-18 minutes, until golden
  5. Cool
This pie crust is amazing. Flaky, sweet and melts in your mouth.

Easy No-Roll Pie Crust

The beauty of this Nut-Free Egg-Free Pie Crust is that it’s a press in pastry crust, also referred to as a no-roll pie crust. Personally, I love rolling out my pie crust between two pieces of parchment paper, transferring it to the pie pan, and then patching as needed. But most people think a simple press in, no-roll crust is far easier.

To Bake or Not to Bake the Crust?

If you’re using this crust to make my Paleo Pumpkin Pie blind bake it for 10 minutes, then bake it again along with the filling. For my Vegan Pumpkin Pie, and other no-bake custard fillings that firm in the refrigerator, you’ll want to bake this Nut-Free Egg-Free Pie Crust for 13-18 minutes as directed above, until it’s golden brown.

My husband loves this pie crust and told me that it’s his favorite! Flaky and sweet it’s wonderful with both baked and refrigerated fillings. What will you fill it with?

Grain-Free Paleo Pie Crust Recipes

Here are more paleo pie crust recipes for you!

Comments

101 responses to “Nut-Free Egg-Free Pie Crust”

  1. Can’t thank you enough for this recipe! Seriously a game changer to be able to enjoy pie again. Plus we’ve also rolled it out and made cut out cookies with it. Delicious, even family that doesn’t have food allergies approve! Thanks Elana!

  2. My mom is diabetic and lactose intolerant as well as allergic to nuts. Can the crust be made with something other than maple syrup? I love to make this for the holidays with a dairy free pumpkin pie Recipe I have

    • Pam, I haven’t tried that so not sure. If you experiment I hope you’ll let us know how it goes :-)

    • Tammy, thanks for your comment! I haven’t ever had this crust stick to the pan. Be sure to use both the ingredients and brands that I recommend in the recipe for this to come out perfectly :-)

      • You might actually need to lightly oil the pan with cocnut oil or palm shortening. If that doesn’t work, applying parchment paper to the pan before placing the dough in might be good, too. I recommend oiling the pan EITHER WAY.
        You’d have flip the pan over, trace it on the parchment paper, and line it inside the pan. Press the dough in as you normally would.
        I hope this helps!

  3. Hi Elena, if I want to freeze this crust to use at a later stage, shall I bake it first then freeze it, or should I freeze it raw and then defrost/bake it?

    Thank you

  4. HI E!
    My crust was very sticky so I used more arrowroot to dust while rolling.
    I cannot do maple syrup, I used a bit of stevia instead.

  5. This pie crust is amazing. I used it for your vegan pumpkin pie and it baked well and tasted great. I did use unsalted butter instead of palm shortening and it was perfect. Flaky, sweet and melts in your mouth. Holds up great as a pie crust!

    I’ve also used this pie crust as cookies. Again I used butter instead and they tasted just like the soft sugar cookies you can buy at the grocery store (frosted in a store bought organic vegan, gluten free white frosting).

    Such a great recipe! Thank you!!

      • Hi Elana,
        Why is there COCONUT FLOUR in this recipe if it’s suppose to be NUT FREE?
        What am I missing?
        What to make a cheese cake crust for children with Nut allergies.
        Thanks.

        • Albert, thanks so much for your question! Coconut is not classified as a botanical nut, it is a fruit and considered safe for people that are allergic to tree nuts :-)

  6. Hi Elana,
    Thanks for this! I’m about to try it today (caters to both my paleo son and vegan husband!).
    I’m curious to know whether anyone got back to you about substituting coconut oil for the palm shortening – I see a lot of comments asking the question but nobody has reported back.
    Happy holidays!!!

      • I made an apple pie with this crust! It was amazing!

        I’ve also made this crust now using butter in place of the shortening, and again made it with Crisco. Both came out well. Used potato starch both times in place of arrowroot.

        I have made it using maple syrup (fruit pie) and water (used about 1/2 cup) when I made a savory pie (meat and veg). For the meat pie I also added Italian seasonings to the dough.

        Both times the dough needed to be chilled before pressing into large pie pan (fruit) 6 mini tins (meat).

        For the apple pie I did a blind bake, for the mini pies I did not because I cooked the filling prior to putting in the crust and gave it a crust top.

        I’m finding this recipe to be very versatile. I live on the East Coast (VT), so don’t know it altitude plays a role in it.

    • LT, thanks for your lovely comment! Not that I know of but you may want to double check the comments :-)

  7. Hi,

    Here in Belgium we’re not familiar with the use of shortenings. is there something else I can use instead? Soy butter? coconut oil? Coconut butter?
    Thanks for the advice and I love your work ;-)
    Inez

  8. Elana, I used this recipe with a pumpkin pie that I make.I used a blend of red palm and coconut shortening that I had on hand. The crust was so delicious— cookie-like and flaky, well-received by my family. If I need a less-sweet crust, I think I’ll try using ice water instead of maple syrup— have you tried doing that?

    • Janice, I haven’t tried turning this into a crust for savory dishes, if you do please let us know how it goes. Thanks for letting me know this crust was flaky and delicious :-)

    • Janice, I did that–replaced syrup with water. Needed about twice the amount of water as syrup to bind. Came out great! And being inspired by Elana’s almond flour savory crust, I added Italian spices to the dough. When I used the syrup, it was more cookie like after baking. When I used water, it was more pastry like.

  9. Elena–I’ve been using your recipes for at least 4 years and love them. I am now a nursing mom of a 12 week old and needed to eliminate dairy and soy from my diet, and possibly other allergens like wheat and eggs because my little one has sensitivities. I just made the crust for the vegan pumpkin pie and the bottom cracked a lot while baking. Should I have perforated the dough with a fork first? The recipe didn’t say to do so and it didn’t look that way in the picture. I’m still going to use the crust, but looking for tips for the next time. Thanks!

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