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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)
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.
- 1/3 cup coconut flour
- 1/3 cup tapioca flour
- 1/3 cup arrowroot flour
- 1/3 cup finely shredded coconut
- 1/2 cup palm shortening
- 1chia seed egg (1 tbsp. ground chia seed + 3 tbsp. hot water)
- 1/2 tsp. sea salt
- Preheat your oven to 325 degrees.
- In a bowl, place your coconut flour, tapioca flour, arrowroot flour, and finely shredded coconut and stir until combined.
- Add the chia egg and palm shortening.
- 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).
- 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.
- 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.
- Bake for 10-15 minutes, or until golden brown.
- 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.
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
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.
Love that this pie crust isn’t based in almond flour (trying to keep it to a minimum). Thanks for the great recipe!
Hi Kari – Yes, I too try to keep my almond flour consumption to a minimum as well. Enjoy! 🙂
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
Melanie – Does he react to the arrowroot? If not, you could use all arrowroot and the recipe would be fine. Hope that helps!
Hi Jessica, thanks for the recipe! By the way, what is wrong with the almond flour? Just to know and learn.
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. 🙂
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?
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. 🙂
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!
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 🙂
Hello, what size pie crust does this make?
Hi there – I usually make it in my 9″ pie plate.
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!!
Oh awesome Leah! Thank you! So glad it worked well for you! 🙂
But it isn’t really AIP if it has chia seeds in it, right?
Oooh, good catch! You are correct. That should have read AIP option with a link to the gelatin egg. Will update pronto! 🙂
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.
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. 🙂
Can coconut oil be used in place of the palm shortening?
You bet, Coral! Just make sure it’s in solid form, not melted. It works better that way.
Try Veganaisee. Yum and you’ll never miss mayo
Hi Laurie! Thanks for stopping by! I have tried it and unfortunately I did not like it one bit. I am really picky when it comes to mayo and really only like my homemade stuff! 🙂
Hi there, if i don’t have arrowroot, do you know of anything i can sub in it’s place without ruining the recipe? Will replacing it with 1/3 cup tapioca be too much tapioca in there? Tnx in advance!
Hi Monique! I would use the tapioca. Sometimes you can’t sub it 1 for 1 in recipes, but for this one, it will work just fine. Hope you enjoy! 🙂