I’ve created this SUPER SIMPLE pie crust recipe for you because I know some of the gluten free options on the market contain a bunch of junky, questionable ingredients.

You might be thinking “pie crust? who has time to make pie crust?”

But I promise, when I say SUPER SIMPLE, I mean it!  This crust comes together in a cinch.  You can pre-bake it and use it for a “no bake” recipe just like my No Bake Pumpkin Pie or bake it with whatever pie recipe you choose!

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Pie Crust (Paleo, Keto, GAPS, grain free, gluten free, vegan)

Prep Time10 mins
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: dairy free, gaps, gluten free, grain free, keto, paleo, pie crust, vegan
Servings: 12
Calories: 167kcal



  • In a food processor combine the almond flour, coconut flour, tapioca flour, ground flaxseeds, sweetener, and sea salt.
  • Pulse in the coconut oil (unmelted).
  • Scoop the mixture into a 9 or 10 inch glass or ceramic pie dish and press it in evenly.
  • If making a no-bake pie, bake the crust at 350 degrees for 12-14 minutes, or until golden brown.
  • Let cool before filling.


This crust is a cinch to make.  
Do not pre-bake this crust if you are planning to bake your pie filling.


Calories: 167kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Sodium: 99mg | Fiber: 2g | Sugar: 1g | Calcium: 39mg | Iron: 1mg