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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.

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

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

Egg-Free Pie Crust (Grain, Gluten, and Dairy Free)

Yield: 1 pie
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Whether you're baking a pie for a holiday, family gathering, or just a sweet treat for the week and you're not able to eat eggs, then you must try this delicious egg-free, grain-free pie crust.



  1. Preheat your oven to 325 degrees.
  2. In a bowl, place your 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 it, 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 for 10-15 minutes, or until golden brown.
  8. Remove from the oven and fill with your favorite filling! Works great for both hot and cold pies.


IF you are AIP, replace chia seed egg with a gelatin egg - learn how here.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 71mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 6g

IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


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