Our family loves this Grain Free Sweet or Savory Pie Crust! It is so versatile and can be used for almost any of your crust needs. There is no added sweetener, so it can be used for savory pies like quiche. However, almond flour has a bit of natural sweetness, so this crust is also perfect for dessert pies. It uses both almond and coconut flour and only needs a little fat to hold it together. The combination of olive oil, butter and eggs keeps it tender and holds together just like a traditional wheat crust does.
SCD legal pie crust can be a little finicky. There are a few different SCD legal crust variations. I’ve tried many of them: all coconut flour, all almond flour and a more “granola’y” crust with finely chopped nuts, shredded coconut and coconut oil. All versions create a lovely crust with a delicious taste. But there is one problem:
After baking for longer than 10-15 minutes, the crusts start to over bake and burn!
This is because the crusts that I’ve made include honey (the only SCD legal sweetener) to the crust ingredients. Honey tends to burn more quickly than sugar, and especially with custard filled pies, you need to blind bake the crust first. That means double baking an already burn-prone crust! Two tips will solve that problem:
Use a PIE SHIELD during the second bake. THIS is the one that I use and it will protect the exposed pie crust from burning.
DO NOT add honey or any other sweetener to the crust ingredients. This simple omission has resulted in golden, but not burnt crusts. And since the filling is already sweet, we don’t miss a sweetened crust one bit!
This Grain-Free Sweet or Savory Pie Crust is the perfect vessel for our SCD Legal Pumpkin Pie or any other sweet or savory pie you enjoy.
This SCD legal pie crust is perfectly tender and will rival any traditional wheat crust. Just a handful of ingredients and 15 minutes of prep and bake time. Enjoy this crust with savory dishes like quiche or any dessert pie.
Ingredients
Scale
1 egg
1 Tbsp olive oil
1 tsp vanilla (omit for savory pies)
2 Tbsp cold butter
1/2 cup coconut flour
1/2 cup almond flour
Instructions
1. Preheat oven to 325 degrees.
2. Cut a circle of parchment paper and place in the bottom of the pie pan. (This step is not necessary but REALLY helps the finished pie slices slip right out of the dish.) Spray sides of pie dish (and bottom if not using parchment paper) with olive oil spray or coat with butter or coconut oil.
3. Pulse all ingredients except butter in a food processor.
4. Cut the cold butter into cubes and add to the food processor. Pulse a few times until small “crumbs” form.
5. Press the dough into the prepared pie dish. If desired, use your fingers to crimp the edges of the crust forming a decorative edge. Alternatively, leave the edges uncrimped for a more rustic look.
6. Poke holes in the bottom of the crust with fork.
7. Bake at 325 degrees for 8-10 minutes until it begins to turn golden brown.
Notes
Baked crusts can be frozen for future use. Simple thaw on the counter and fill as you normally would.
