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Egg-Free Pie Crust :: Grain, Gluten, and Dairy Free, Autoimmune Paleo Option

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Egg-Free Pie Crust (Grain, Gluten, and Dairy Free) // deliciousobsessions.com Follow Me on Pinterest

I am currently egg-free, as I work through potential food allergens and try to identify what may be causing me problems (read about my journey to health here). For the most part, I don’t really miss eggs, except in my homemade mayo.

Man, I really miss my mayo — so rich, creamy, smooth, delicious. Yum.

But, I digress. This post is not about mayo. It’s about pie crusts.

Sometimes a girl gets a hankering for pie. And by pie, I specifically mean apple pie, because recently, I have been addicted to all things apple (see my Apple Pie Bites recipe here). Well, Thanksgiving rolled around and it was time to make pie.

But, alas, my standard gluten-free coconut flour pie crust has two eggs in it. What’s a gal to do?

Replace the egg with a chia seed egg and carry on.

Which is exactly what I did and my pie turned out amazing.

Best. Apple. Pie. Ever.

Recipe for that delicious apple pie here!

If you don’t have chia, you can also use flax for an egg substitute. I never seem to have flax seed on hand, but I do keep chia on hand for a few things I make for my husband. If you don’t have any chia or flax, I have also heard some people use psyllium husks and water as an egg replacement. I haven’t tried that yet, but I imagine it would work.

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And, better yet, if you can’t tolerate seeds, then trying using a gelatin egg. Learn how to make gelatin eggs here.

Delicious Obsessions Product Recommendations

I am always asked about my favorite brands, so I want to share with you the places I get my ingredients.

My affiliate partner, Vitacost, has really good prices on some of the ingredients in this recipe. If you sign up through this link, you’ll get a coupon for $10 off your first purchase from Vitacost, and when your order ships, I’ll get a $10 off coupon for referring you. The cool thing about this program is that you can then refer your family and friends through your own link and YOU can get the $10 coupons too! :)

Thrive Market is another exceptional online grocery store. They are like Costco and Whole Foods combined in an online format. They have great pricing on all sorts of natural and organic foods. If you sign up through this link, you will get 15% OFF your first order and I will get a coupon for referring you.

In addition, my affiliate partner, Tropical Traditions, is where I get all of my coconut products from and if you make a purchase from them through any of my links, you will receive a free copy of their Virgin Coconut Oil book, and I will receive a discount coupon for referring you.

5.0 from 1 reviews
Egg-Free Pie Crust (Grain, Gluten, and Dairy Free)
 
Prep time
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Recipe type: Grain, Dairy, and Egg Free Pie Crust
Ingredients
Instructions
  1. Preheat your oven to 325.
  2. In a bowl, place you coconut flour, tapioca flour, arrowroot flour, and finely shredded coconut and stir until combined.
  3. Add the chia egg and palm shortening.
  4. Using your hands (you'll get a little messy), work the chia egg and palm shortening into the flour. You could also use a fork, but I always use my hands. A food processor will also work (just add your ingredients and pulse until combined).
  5. You want the consistency to be like a crumbly, thick clay. At this point, it will probably to too soft to work with, so stick the crust in the fridge for about 15 minutes. If you are not ready to use your crust, you can just keep it in the fridge and then when you're ready to use, just let it warm up to room temperature.
  6. Since there is no gluten in this crust, it will not roll out easily, so what I recommend is placing the dough in your pie dish and using your fingers, press the dough around the pie dish until it is even. If the dough feels too sticky, sprinkle a little coconut flour on the top of the crust.
  7. Bake a 325 for 10-15 minutes, or until golden brown.
  8. Remove from oven and fill with your favorite filling! Works great for both hot and cold pies.

 

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About Jessica Espinoza

Jessica is a Real Food Wellness Educator coconut everything enthusiast, avid reader and researcher, blossoming yogi, and animal lover. She has had a life-long passion for food and being in the kitchen is where she is the happiest. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

Discussion

18 comments

  1. Love that this pie crust isn’t based in almond flour (trying to keep it to a minimum). Thanks for the great recipe!

    reply 

    Kari Peters
    Posted 01/03/14

    • Hi Kari – Yes, I too try to keep my almond flour consumption to a minimum as well. Enjoy! :)

      reply 

      Jessica Espinoza
      Posted 01/03/14

  2. My son has the gluten & egg & dairy issues– to make it worse, he also reacts to tapioca. What can I use to replace it in gluten free recipes? He loves pie, so I am looking for a good crust recipe. Melanie

    reply 

    Melanie Holt
    Posted 03/17/14

    • Melanie – Does he react to the arrowroot? If not, you could use all arrowroot and the recipe would be fine. Hope that helps!

      reply 

      Jessica Espinoza
      Posted 03/17/14

  3. Hi Jessica, thanks for the recipe! By the way, what is wrong with the almond flour? Just to know and learn.

    reply 

    Andrea
    Posted 03/24/15

    • Hi Andrea – Glad you liked the recipe! I’m not sure what you mean by your question though? I don’t think there is anything wrong with almond flour once in awhile. I try not to go overboard with it. This recipe doesn’t use any nuts or seeds though because I wanted it to be suitable for those on the autoimmune protocol. :)

      reply 

      Jessica Espinoza
      Posted 03/27/15

  4. If I want to put a top layer of crust on as well, will this crust hold up if I add the filling prior to baking it in the oven, or have you done any experimenting with this?

    reply 

    Heather
    Posted 04/23/15

    • Heather – I have used it for a top crust before on cobblers. It is quite a bit more tender than a traditional crust, so it’s hard to get it rolled out and transferred to the top of the pie without it breaking. But, it can be done with a little patience. :)

      reply 

      Jessica Espinoza
      Posted 04/23/15

      • Good to know! Did you prepare the filling prior to baking the crust, or bake altogether? I don’t want to end up with a burnt crust and raw apples!

        reply 

        Heather
        Posted 04/23/15

        • I baked it all together. These types of pies tend to look a little rustic. (I prefer the term “rustic” over “not as pretty”.) LOL :)

          reply 

          Jessica Espinoza
          Posted 04/27/15

  5. Hello, what size pie crust does this make?

    reply 

    Leah
    Posted 05/19/15

  6. Oh my goodness! This was amazing crust!!!!! I like it better than than regular flour crust! I can’t believe it! I made it for my sister in law who, with my luck is gluten, egg, dairy and almond free. She loved it!! This seriously is my go to crust from now on. Thank you so much!!

    reply 

    Leah
    Posted 05/23/15

  7. But it isn’t really AIP if it has chia seeds in it, right?

    reply 

    QuakerMom
    Posted 06/03/15

    • Oooh, good catch! You are correct. That should have read AIP option with a link to the gelatin egg. Will update pronto! :)

      reply 

      Jessica Espinoza
      Posted 06/04/15

  8. By the way – I missed mayo as well, but discovered Vegenaise and I absolutely love it. I only get one that is soy free. In fact I think it’s even better than regular mayo.

    reply 

    Ace
    Posted 07/12/15

    • So glad you found a good sub for you! I have tried it and can’t stand the taste, but I am SUPER picky when it comes to the taste of mayo. Honestly, I don’t really like any except my homemade. :) Thankfully, I can tolerate eggs again in small amounts, so I can have a little mayo here and there. :)

      reply 

      Jessica Espinoza
      Posted 07/13/15

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Like this Post? Please Share the Love!
Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on StumbleUponEmail this to someonePrint this page

About Jessica Espinoza

Jessica is a Real Food Wellness Educator coconut everything enthusiast, avid reader and researcher, blossoming yogi, and animal lover. She has had a life-long passion for food and being in the kitchen is where she is the happiest. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.