The result is a nice, flaky and hearty pie crust with fantastic flavor. I've used this crust in an apple pie I made. Because you asked, I'll include the recipe I used for the filling at the bottom of this post!
While this is not a Keto or low carb pie crust– it is a grain free pie crust. Perfect for those who avoid grain, gluten and added sugars!
You can use this crust to make everything from lemon meringue pie to pumpkin pie, apple pie, pecan pie or berry pies.
You can use this as a quiche crust as well, simply omit the sweetener.
Ingredients for Grain Free Pie Crust
Here's a few things you'll need to make your flaky grain free pie crust
Why Bocha Sweet?
Even better, it tastes very close to real sugar. Snag a bag and try a little sample, you'll be impressed! So many other alternatives on the market have a thin taste or worse… a metallic aftertaste.
When I bake anything sugar free I want the result to taste amazing and leave me and my family feeling satisfied. That's why I use Bocha Sweet!
Tutorial Video: Grain Free Pie Crust Better Than Gluten Free
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Grain Free Pie Crust: Better than Gluten Free!
Note: Nutrition facts are for the double crust recipe. I've divided it in 8 servings.
For a Double Crust:
- Then add your egg and blend to combine, adding water to get to the right consistency. The dough should be firm and not sticky–but also not crumble when you handle it.
- Split the pie crust in two and roll out between sheets of parchment paper.
- Bake as you would a normal pie crust for the type of pie you're making.
How To Make Grain Free Pie Crust Better Than Gluten Free
For a Double Crust:
- 1 1/2 cups (192g) Cassava Flour
- 1/2 cup Tapioca flour
- 1/2 tsp salt
- 12 tablespoons cold unsalted butter (Omit salt if using salted butter)
- 2 large eggs
- 1 Tablespoon Bocha Sweet or other sugar substitute
- 2-6 TBS cold water
For a Single Crust:
- 3/4 cup Cassava Flour
- 1/4 cup Tapioca flour
- 1/4 tsp salt
- 6 tablespoons cold unsalted butter (Omit salt if using salted butter)
- 1 large egg
- 1 1/2 tsp Bocha Sweet or other sugar substitute
- 1-3 TBS cold water
The video shows quite a few tricks to making this pie crust. One HUGE tip is not to get discouraged if it falls apart! I show you how to fix it and still get a beautiful result. You'll also see me add a little water before I roll out the top pie crust because it's a bit dry. This is the trick to preventing it from falling apart.
Combine the flours and salt and sugar and cut in the cold unsalted butter either by hand or with a food processor. Then add your egg and blend to combine, adding water to get to the right consistency. The dough should be firm and not sticky–but also not crumble when you handle it.
Although this isn't really an apple pie recipe– I'll include my recipe for
Tara's Favorite Apple Pie Filling
- 8 cups apples, sliced
- 2 Tablespoons Butter
- 1 Tablespoon Cinnamon
- 1 Tablespoon Molasses, Unsulphured Blackstrap
- 1 Tablespoon Coconut flour
- 1 teaspoon vanilla
Mix all of the ingredients and fill unbaked pie crust. Cover the edges of the pie crust with a pie shield or foil for the first 30 minutes of baking.
Bake for 50 minutes at 350 degrees or until apples are cooked through.