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. I was trying to make is a savory crust this by omitting the maple syrup and ended up with a gooey sloppy mess…:(. Is there a recipe for a savory crust (for pot pie, quiche etc)?

    This recipe by as it is, is amazing!! I actually baked it on a flat cookie sheet and cut it into squares. I was hoping to top my chicken potpie with it…a tad sweet for that, but my daughter and I enjoyed snacking on it through the week!

    • Shannon, thanks for your comment! Agreed –this recipe won’t work when omitting one of the main ingredients. You might like my Paleo Pie Crust, but I haven’t tried it with a savory recipe so not sure that will work:

      https://elanaspantry.com/paleo-pie-crust/

      I have a fantastic Chicken Pot Pie recipe in my first book, The Gluten-Free Almond Flour Cookbook:

      https://amzn.to/20XA3ic

      I hope you find something you like and let me know how it goes!
      Elana

  2. Elana, do you think this recipe would work with butter or Miyoko’s vegan butter (coconut oil based). Have you used either in this recipe?

    I’m so excited to find this recipe! I was recently diagnosed with several food allergies and can’t have almonds or eggs. I haven’t found much for baked items. Certainly never hoped for a pie crust!

    • Heidi, I haven’t tried making this with the Miyoko’s vegan butter so not sure if that’s a good sub. If you do experiment I hope you’ll let me know if it works :-)

  3. Can you sub back the almond flour in this recipe and achieve similar results? I am vegan and don’t use egg so I don’t use your paleo recipe, but thinking I could modify this one accordingly.

  4. Have you worked at all with combining coconut flour with “green banana” flour or other non grain, non nut flours? Louisa can you give us any tips on advantages and disadvantages of different types of non- grain flours? I am a fan!

    • Louisa, thanks for your question! I haven’t experimented much with green banana flour, when I did use it I didn’t love it :-)

  5. Stunningly wonderful pie crust. Wow! Tender and flaky, baked perfectly, and browned beautifully. Amazing, especially for a vegan/paleo pie crust! Only thing is I think this recipe is best for sweet pies, not savory. I used it on a lasagna pie (yep!), and it was a bit too sweet and coconut-y. But still absolutely wonderful. Will definitely make again with a sweet filling. As good as a gluten pie crust!

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Recipes » Desserts » Pies » Nut-Free Egg-Free Pie Crust