Healthy Pie Crust made with almond flour, tapioca starch, white rice flour and potatoes! This easy almond flour pie crust is perfectly flaky yet holds up well and is great for both sweet and savory pies. Gluten free, oil free, egg free and dairy free.
Pie season is approaching and I am SO excited about it. I’ve been working on this healthier pie crust since last fall and finally came up with a recipe that actually tastes and has the texture of a flaky, buttery pie crust. And this is going to blow your mind because it’s made with just these 4 ingredients:
- Almond Flour
- Tapioca Starch
- White Rice Flour
- Potatoes (Yes, really.)
That’s right. A delicious pie crust with no flour, no eggs, no butter.
This recipe was inspired by a pizza crust recipe I saw from tasty where they used potatoes as a base. I know, it’s pizza but the idea of using potatoes in a crust was intriguing.
It came to my mind that russet and white potatoes have a fluffy, almost flaky-like texture when whipped up and it’s sister ingredient potato starch makes baked goods flaky. So if I ‘baked off’ the excess moisture in potato, it should yield something similar. The results blew. me. AWAY.
Previously, every time I cut into a pie crust it held up well, had a good flavour but it was missing that flaky texture that pie crust needs. The potatoes in this recipe holds the ingredients together along with the tapioca starch but also made the crust flaky, almost like shortbread cookies. The almond flour adds buttery-ness and the white rice flour gives a beautiful white appearance so no one will be able to detect this pie crust is vegan or healthy.
Step by Step: How to Make a Flaky Healthy Pie Crust
This pie crust is incredibly easy to make but it’s still important to measure the ingredients as accurately as possible for best results. As always, I recommend weighing your ingredients using a kitchen scale.
1. Mix the dry ingredients together in a large bowl.
2. Add the mashed cooked potato along with the lesser amount of water. Mix and then use your hands to start ‘mush’ the ingredients together. Add water 1 tbsp at a time as needed. The amount will depend on how moist your mashed potatoes are.
3. The texture of the dough shouldn’t be too sticky, just moist enough for it to hold together in a ball.
4. Place the dough between 2 pieces of parchment paper and roll it out into a 12-13 inch circle.
5. Remove one side of the parchment paper. Carefully lift the dough with the parchment paper and flip it onto a 9 inch pie dish.
6.Carefully remove the parchment paper.
7. Use your fingers to gently push the crust into the corners of the pie dish. Try not to let the dough stretch or it can tear the dough (which we can easily fix later).
8. Clean up the rim by using a knife and trimming off any excess dough that is hanging off the dish.
9. Use the scraps and patch up any tears in the crust with your fingers.
10. Design your pie crust! You can either crimp it with your fingers or do a simple finish by pressing a fork around the rim of the pie dish like I did.
11. Lastly, use a fork to prick holes on the base of the crust before baking to prevent it from breaking.
Tips & Troubleshooting this Almond Flour Pie Crust
- Pie crust too dry/crumbly: If you find the crust is breaking apart or too crumbly, add in a small amount of water. I’ve noticed if I worked the dough and rolled it out 3+ times it tends to dry out a bit.
- Pie crust too sticky/wet: Add in a small amount of almond flour until you get a roll-able dough. If you live in a humid environment, the extra almond flour may be necessary.
- Tears & cracks in the crust: Once you place the crust into the pie dish, if you notice any tears or cracks simply use the scraps and patch it up by pressing the dough over it.
- Make Ahead: Make the dough and roll into a ball. Wrap or place in a air tight container in the refrigerator. When ready, let it come to room temperature (or it will be too crumbly) and then continue to follow directions. Pie crust can be baked ahead of time as well, with or without the filling.
- Freeze: Cover with re-usable plastic wrap and then keep in the freezer. Thaw in the refrigerator overnight before using.
How to Use this Pie Crust
To pre-bake a pie crust for a pie with no bake filling: Bake the pie crust at 350 F for 25-28 minutes or until golden. Allow the crust to cool completely before adding in the filling.
For pies that will be baked: Pre-bake the pie crust for about 5-10 minutes before adding the filling. 5 minutes for pies that bake for about an 1 hour and 10 minutes for pies that bake for 40 minutes or less.
This healthy pie crust is great for both sweet and savory pies! Pumpkin pie, pecan pie, apple pie, blueberry pie, quiche, chickpea pot pies… the options are endless. PS. Now that I finally have a pie crust I love, lots of pie recipes coming this fall!
And that’s all there is to this almond flour vegan pie crust! I hope you try and love it as much as we do because it’s:
- made with healthy ingredients without oil, butter or eggs
- it looks like a classic pie crust
- fuss free & no chill: you can work with the dough for as long as you need and it won’t melt or get tough since its oil and gluten free!
- easy & forgiving: if the pie crust tears at any point, you can easily patch it up with the excess dough trimmed off
- and most importantly, it’s buttery, flaky and actually has the taste and texture of a traditional pie crust!
SAVE IT FOR LATER! ↓
If you recreate this Healthy Vegan Gluten Free Pie Crust recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Flaky, buttery healthy pie crust made with almond flour, tapioca starch, white rice flour and potatoes! This vegan pie crust is incredibly easy to make and perfect for both sweet and savory pies. (Gluten Free + Oil Free)
- 1 2/3 cup fine almond flour (186g)
- 1/3 cup tapioca starch (42g)
- ¼ cup white rice four (40g)
- 1 tbsp cane or coconut sugar (15g // omit for savory pies)
- ¼ tsp salt (1/2 tsp for savory pies)
- 1/3 cup + 2 tbsp mashed white or russet potatoes (120g // about 1 large potato steamed and mashed)
- 4–5 tbsp water (60-75g)
- Add the almond flour, tapioca starch, white rice flour, salt and sugar (if using) to a bowl and whisk together. Add in the mashed potatoes and lesser amount of water and stir. Then use your hands to mix the dough using a mushing motion. Add water 1 tbsp at a time as needed. The amount will depend on the moisture content of your potatoes. The texture of the dough shouldn’t be too sticky nor dry, just enough for it to stick together and form a ball.
- Place the dough between 2 pieces of parchment paper and roll it out into a 12-13 inch circle with a rolling pin.
- Peel the top parchment paper off the dough. Carefully lift the dough with the parchment paper and flip it onto a 9-inch pie dish. Carefully peel off the parchment paper.
- Using your fingers, gently push the crust into the corners of the dish. Try not to let the dough stretch or it can tear the dough.
- Clean up the rim by using a knife and trimming off any excess dough that might be hanging off the dish.
- Use the scraps and fix any tears in the pie. Crimp or make a design around the pie crust as desired. Use a fork to prick holes on the base of the crust before baking.
No Bake Filling Pies:
- For a no-bake filling, bake at 350 F for 25-30 minutes or until golden. Pour the filling in the crust once its fully cooled.
- Pre-bake at 350 F for 5-10 minutes. 5 minutes for pies that take an hour to bake and 5 minutes for pies that take less than 40 minutes to bake. Add filling and bake as recipe calls for.
- Category: basics
- Method: baking
- Cuisine: vegan, gluten free, north american
- Serving Size: 1 whole pie crust
- Calories: 1477
- Sugar: 21.6g
- Sodium: 619mg
- Fat: 94.4g
- Saturated Fat: 7.3g
- Unsaturated Fat: 82.8g
- Trans Fat: 0
- Carbohydrates: 133.5g
- Fiber: 23.3g
- Protein: 42.6g
- Cholesterol: 0
Keywords: healthy pie crust, almond flour pie crust, vegan gluten free pie crust
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