Paleo Pie Crust {Gluten-Free & Grain-Free}

Paleo Pie Crust {Gluten-Free & Grain-Free}

This Paleo Pie Crust, although grain-free, is still delicous and flaky. It’s perfect for any pie or tart, whether sweet pies such as Lemon Meringue Pie or savory dinner pies such as Turkey Pot Pie or Quiche.

I will admit, that one of the biggest challenges for me as a blogger is finding something witty and exciting to write with each and every blog post. And to be honest with you, I’m just not into it today.

Like, if you were here at the house, I’d hand you a glass of wine then be totally satisfied just sitting in silence… I just don’t have much to say.

Do you have those days too?

I’m pretty much a classic introvert and there are hours, days, even weeks that I seriously just don’t want to socialize.

Typically, I’d just call it a day and not “work” – waiting until I felt more social before posting this recipe but, I made a commitment to posting every day in March, so here I am telling you about how I don’t want to blog but I am anyway.

Paleo Pie Crust {Gluten-Free & Grain-Free}

We all have “one of those days” and for me that’s today.

But rest assured, this Paleo Pie Crust is still amazing and you should totally make it. Even though I don’t want to talk about it.

Paleo Pie Crust {Gluten-Free & Grain-Free}

Grain-Free Flaky Pie Crust

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Servings: 1 double pie crust or 2 single crusts



  • Add the almond flour, tapioca starch, baking powder, and salt to the bowl of your food processor, and pulse to mix.
  • Add the egg, lard, and vinegar and pulse several times to combine. Continue pulsing until the dough holds together when pressed with your fingers. Add cold water, 1 teaspoon at a time as needed, if the dough will not come together.
  • Remove the dough from the food processor bowl and lightly knead until smooth. Use additional tapioca starch to prevent sticking.
  • Divide the dough into 2 equal portions and tightly wrap the unused portion in plastic wrap when not being used.
  • The dough can be carefully rolled out between 2 sheets of parchment paper or pressed into a pie plate using your fingers.
  • For a prebaked, single pie crust: Preheat the oven to 350°F and bake for 15 minutes, or until crispy.
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!


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  1. This recipe was followed precisely for 9 “pumpkin pie crusts and 4 mini pies. I had no food processor and it just turned out perfect to make a food processor by hand. The crust was crisp and very flaccid, which surprised me with pleasure, as the recipe required warm, not chilled butter. Chilled butter is a pain but a staple for the recipes with the flaky crust. Did you try this chilled butter recipe? Is the flaccidity rising or is the effort worth too little?

    1. I am trying to make an apple pie for someone allergic to wheat. Would this recipe work for the double crust ? She is also dairy and egg allergic. Are there any tips are cooking and apple pie ?

  2. 5 stars
    Very nice, I made mine with lard and did need to add some water. I also used an egg wash which was a nice edition. Thank you.
    Does anyone know if this works with coconut oil?

  3. 5 stars
    Followed this recipe exactly for the crusts of a 9” pumpkin pie and 4 mini pies. I didn’t have a food processor, and it came out great just making it by hand. The crust was crisp and somewhat flaky, which pleasantly surprised me since the recipe called for softened and not chilled butter. Chilled butter is a pain to work with, but tends to be a staple for flaky crust recipes. Have you tried this recipe with chilled butter? Is there an increase in flakiness or is it too little to be worth the effort?

  4. 5 stars
    I made this crust before when I happened to have some arrowroot on hand & it was great but I can’t find tapioca starch or arrowroot where I live now so can corn starch be used instead? Gluten is my big problem & it’s hard to find a good gluten free pie crust so if corn starch will work in this crust it would be perfect. Oh & I’ve made cheese crackers with this recipe by adding shredded sharp cheddar & they were delicious! Thank you for a great gluten free crust recipe!

  5. 5 stars
    This is THE BEST grain free pie crust! It was a HUGE hit with my family! I did make one change… I used solid coconut oil in place of the butter to make it dairy free. Absolutely delicious! Thank you for such a great recipe!

  6. I would like to make little individual meat pies? Like tarts in a disk shape that can hold their own/handheld to eat. Would this work? Thanks!

  7. Would you recommend par baking the crust for a quiche? If so, how long and would you use Pie weights? Thanks so much!!

  8. Thank you for all your hard work and commitment even when you’re not up to it. Total introvert here, so I can relate! I have many days where I’m home alone from 6:00 am to 4:30 pm and don’t say a word all day or speak to anyone on the phone or even if I run errands. And, I’m good with that☺. Can’t wait to try this pie crust. I’m normally low carb as well as grain/gluten free, but on occassion, I need something better that Almond and Coconut flours just cannot provide on their own.

  9. I wondered if you use almond flour that isnt this brand will it still come out OK? I buy mine at Costco and Sam’s and wonder if there’s a difference for baking?

    1. There can be differences in almond flour for baking, with pie crust isn’t not as noticeable but you always need a finely ground almond flour, coarser the flour the more gritty the end result will be.

  10. I wondered about Ghee as well so will let you know how that comes out. Meanwhile, if you use almond flour that isnt this brand will it still come out OK? I buy mine at Costco and Sam’s and wonder if there’s a difference for baking?

    1. In theory it SHOULD work but since ghee is generally softer than lard/butter and mashes up easier it might not be the exact texture. Please check back and let us know if it works for you!

      1. Ok great thank you so much.nthe individual freezing is what I wanted to do. What temp do you use and how long for the individual ones. I’m so excited to make these I can’t wait.
        I made enough for about 10 to 15 pies.
        I love your recipes.

  11. Hi Hayley,
    I’m making chicken pot pies single servings. I want to freeze some. I saw a similar recipe but they said to put the dough in the freezer before using. Do I have to do this to yours. Also can, if I make a bottom crust should I blind bake it first. I also didn’t know if I can freeze it and bake later or bake first then freeze.
    Help. I’m also making some beef stew to freeze the same way once I get your answer.
    Thank you so much for the great recipes.

    1. Patti – I make pot pies with this dough and freeze it unbaked. then bake them from frozen just like the store bought ones. No need to pre-bake.

  12. If I’m baking a paleo pie for a friend, and I have your crust recipe, what can I (what can i NOT) put inside the crust? Please list some suggested recipes. thanks

    1. No grains, no legumes, and stick with natural sweeteners. Think fruit pies, swapping tapioca starch for flour and use organic sugar.

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