We need a flaky Grain-Free Pie Crust… without gluten, grain, dairy, egg, soy, corn, almond, sesame, cashew, or peanut…

Is it even a holiday without pie?

I’m talking about a pie with crust that is crispy, with a rich flavor, but not heavy.

The kind of crust that crunches and flakes on your tongue as you bite into it.

Vegan Pumpkin Pie (gluten free, dairy-free, grain-free)

The subtle flavor and perfect texture of pie crust completes the holiday experience.

Now that is a Dream!


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Welcome To Break A Recipe

My name is Nina Blake, I’m The Grain-Free Lifestyle Coach.

I help passionate foodies pack their menus with flavor and variety while avoiding grains and allergens so that they can enjoy meals with their families again!

If this is your first time visiting, thank you for stopping by! If you are a returning reader, Grain-Free VIP, newsletter subscriber, or Facebook group member, thank you for all your help! You keep me on my toes. You inspire me to Break New Recipes each week.

Life is better with Foodie Friends, and I’m thankful to call you mine!

It’s My Mission To Help You Simplify & Organize

Your Grain-Free Lifestyle!

I remember how much I struggled when I was new to the Grain-Free Lifestyle in 2012. I also remember how wonderful it was to have Grain-Free cookies that Christmas. Those cookies made me feel normal.

To help you simplify and organize your Grain—Free Lifestyle, I’d like to give you a copy of my cookbook 7 Simple Grain-Free Recipes.

Inside you’ll find recipes for fast mac’n cheese, pizza, brownies, and chocolate chip cookies that get rave reviews! While the recipes are simple, they give you the feeling that you aren’t missing out. They’re some of my favorite recipes for sharing.

A Slice Of The Grain-Free Lifestyle

I cannot tell you how many times I watched others eat pie while I made do with other desserts.

Regardless of what they were, they weren’t pie. I wanted pie!

There’s particular level of sadness that comes from watching others eat what you can’t have. You know that feeling…if you’ve felt it once, once is enough.

As of today we are done with that, we are are making pie crust. And we are going to do it without gluten, grain, dairy, egg, soy, corn, almond, sesame, or cashew.

How is that even possible?

Because this is Break A Recipe and that is what we do here!

We take our favorite foods, and re-create those recipes without gluten, grain, dairy, egg, soy, corn, almond, peanut, cashew, or sesame.

We make foods that look and taste like the original version, so that everyone can share one safe recipe!

When you make this crust your friends and family ask you which bakery your pie came from.

Let’s Get Back To The Grain-Free Pie Crust Recipe!

I’ve tried to skip the pie, and tell myself I didn’t miss it. I was WRONG, I missed pie!

This recipe is special. It started as a family recipe. I received it from a cousin at my Great Aunt’s Funeral. Auntie was the kind of person who exuded kindness, she had a particular passion for food. She nourished everyone she ever met.

So the fact that I was able to break her recipe for pie crust and share it with you…would have made her day.

This is the point in the blog post where I tell you that making this Grain-Free recipe won’t be any different than making a traditional recipe…

But that’s not the case this time…before you look for another recipe let me tell you why!

Remember this is Break A Recipe…where we break the rules of cooking until we get what we want!

Let’s look about the rules when it comes to making traditional pie crust and how we’re going to break them!

  • The shortening must be cold…Nope—We’re melting the shortening!
  • Don’t over mix the ingredients or you’ll develop the gluten! Nope—We’re going to use xanthan gum to replicate gluten…because we break the rules and get delicious results!
  • The colder the dough the better…Our dough rolls best at room temperature!
  • Roll the crust immediately! —Nope, if you allow the crust to rest for 30 minutes you’ll get a nice friendly crust. Rolling it will be as easy as pie!

This pie crust is more forgiving than any pie crust I have ever worked with!

And even if your local store is out of Unicorn Farts, you’ll be able to make this delicious easy pie crust quickly. Oh…and the recipe makes 4 crusts!

My favorite thing to do is make mini-pies. They are easier to roll and it just feels amazing having a whole pie to yourself!

Are you ready to Break A Recipe?

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Shopping List

If you’re looking for equipment or ingredients, the links below will take you to the ingredients and equipment I use in my own kitchen.



These ingredients and equipment are what I use in my own kitchen. As an amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you. Thank you for helping to “keep the lights on,” here at Break A Recipe.

Enough With the Words,

Let’s Break A Recipe!

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Nina Blake, The grain-Free Lifestyle Coach wear a black short sleeved shirt, a black apron, and holds up a white pie plate containing her Grain-Free Allergy Friendly Pie Crust

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Gluten-Free Pie Crust (Grain-Free, Vegan, Nightshade-Free)

An easy recipe for a pie crust made without gluten, grain, dairy, egg, soy, corn, almond, sesame, cashew, or peanut.
Course Dessert
Cuisine Allergen-Friendly, Egg free, Gluten Free, Grain Free, Vegan
Servings 4 crusts


  • Food Processor
  • Mixing bowl
  • Dry Measuring Cups
  • Liquid measuring cup
  • Adjustable measuring spoons
  • Basting Brush
  • Silicone Scraper


Dry Ingredients

  • 4 Cups Grain-Free Flour Blend Recipe notes for link to flour.
  • ½ teaspoon Baking Soda
  • 2⅛ Teaspoon Xanthan Gum
  • ½ teaspoon Cream of Tartar
  • 2 Tablespoons Salt
  • 2 Tablespoons Sugar

Wet Ingredients

  • 1 ⅔ Cups Organic Coconut Oil, melted
  • Cup Coconut Milk
  • ¼ Cup Chickpea Flour Included with wet ingredients because it replaces egg in this recipe.
  • ½ Cup Cold Water
  • 1 Tablespoon Lemon Juice


  • In a mixing bowl, blend grain free flour, sugar, salt, xanthan gum, and cream of tartar ingredients. Set aside
  • In a food processor, blend dry ingredients into melted coconut oil.  
  • In a separate bowl whisk chickpea flour with coconut milk.  With food processor running, add to food processor.
  • Gradually add cold water and lemon juice to food processor.  Blend 1 minute. Dough will stiffen as it blends.
  • Remove dough from food processor.  Separate into quarters, roll in grain free flour and allow pie crust to rest for 30 minutes.  
  • For an open faced pie, press pie crust into pie plate and bake according to pie recipe. 


Yes, you read the recipe correctly, we are using melted coconut oil!
For the most accurate crust, I use 400 grams grain-free flour blend. 
Chickpea flour is added with the wet ingredients because it is combined with coconut milk to replace egg. 
This crust rolls nicely, but if you’re afraid of rolling you can press your crust into the pie plate using the back of a metal spoon.  (dip spoon in grain-free flour).
The crust keeps nicely in the fridge for up to 2 weeks. 
Allow crust to come to room temperature before rolling.  
If making a double crust pie, basting the top crust with coconut milk will help it brown nicely.  
Keyword Allergen Friendly, egg-free baking, Gluten-Free Dessert, Grain-free baking, grain-free flour, Soy-Free Vegan, Vegan Baking

How To Make Grain-Free Allergy Friendly Pie Crust

Let’s Take A Closer Look At Our Ingredients

Coconut oil-

The more ingredients a recipe has, the greater potential it contains allergen. Since we are using coconut milk and coconut flour in our Grain-Free Flour Blend, we’ll use coconut oil as our fat. One of the great things about using coconut oil, is it has a sweet flavor which enhances the pie crust. It goes great with pumpkin or pecan pie.

Grain-Free Flour Blend,

This takes the place of white flour in our bread. We blend it from three main ingredients: chickpea flour; tapioca flour; & coconut flour. While all the flours are gluten-free, chickpea gives us protein, tapioca gives us starch, and coconut gives us fiber. This and a little xanathan gum and we can create breads which just look and taste like the real thing!

White Sugar 

(beet sugar or cane sugar)–many people ask if they can omit the sugar in bread, but it’s a vital ingredient! The sugar feeds the yeast. As the yeast grows, it consumes the sugar and produces carbon dioxide. That’s how we get those beautiful little air pockets in the bread. If there’s no sugar there’s very little rise. Now let’s talk type of sugar–both beet sugar and cane sugar are white sugars. Of these two, beet sugar is less inflammatory than cane sugar. If you are concerned about inflammation, I would go with beet sugar. It’s what I use when I cook and bake.


As much as we want the yeast to grow, we want it to remain in control, salt controls the growth of yeast! Without it our yeast would grow too quickly and our bread might collapse during baking! Salt is also an essential nutrient we need in moderation. Take the salt shaker off the table, and salt your recipes in the kitchen.

Baking Soda

what would a kitchen be without baking soda? Make sure to have a separate box or jar for the fridge and another for baking. We use baking soda to give the “lift” an egg would give these little loaves.

Cream of Tartar

Another leavening agent, this recipe uses cream of tartar to in combination with baking soda and chickpea flour to replicate eggs and give a little lift to our recipe!

Lemon Juice

My great aunt’s original recipe called for vinegar. I had never heard of vinegar in pie crust…but why not try it? One problem…vinegar is made from grain and I do not it enjoy it when my whole body becomes one big hive! And that leads us to lemon! While vinegar is inflammatory, lemon is anti-inflammatory! So we’ll use lemon in its place. It will give our pie crust a bright flavor and enhance its crispiness. And can you ever really argue with an ingredient that makes your pie crust crispy and flaky?

 Xanthan Gum

The closest I’ll ever get to baking with unicorn farts, xanthan gum makes the magic happen! It thickens, it emulsifies, it foams. It creates structure and allows the CO2 pockets created by the yeast to remain after the yeast is removed from the oven.

The most frequently asked question about xanthan gum is—“Does it contain: dairy, soy, wheat, or corn?” These are the most common ingredients uses in creating xanthan gum. So people are right to ask. But I have found Authentic Foods Xanthan Gum, a brand that is free of all these allergens! It’s made from cabbage. I haven’t had anyone tell me they dislike it. It’s high quality, allergen friendly, and it gets the job done!

Can you believe how easy it is to make a delicious pie crust?

I hope you enjoy this easy piecrust and that it helps you eat safely.

Whenever you enjoy pie, remember days are special because we make them special. I hope this pie crust helps you mark a wonderful time with special people.

Let’ s Connect

I’m on a mission to help you pack your Grain-Free Lifestyle with flavor and variety!

Breaking Recipes, teaching cooking classes and helping Grain-Free VIPs simplify and organize their Grain-Free Lifestyle is my passion!

My Grain-Free VIPs learn to Break Their Family Recipes so that they can once again enjoy them without grains and other allergens!

When we start working together, I teach them about Grain-Free Ingredients and how they work together to create recipes with the appearance flavor, and texture of the foods they’re craving! I’m always impressed with how my VIPs break their favorite family recipes so that they can enjoy them safely!

If you’re ready to add flavor and variety back to your table, use the link below so that we can connect.

If you’re ready to save time, become a confident Grain-Free Cook, and ease the anxiety of transitioning to the Grain-Free Lifestyle, then I would love to connect with you!

Thank you again for reading this blog post. I look forward to connecting with you soon.

You can also find me on Facebook, Instagram, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!

Come connect with others who cook without grains. Life’s better with Foodie Friends. We’d love to have you join us in Grain-Free Lifestyle And Support Community.

Wishing You Safe & Delicious Foods,

❤️ Nina Blake, The Grain-Free Lifestyle Coach