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Grain and Egg-Free Pie Crust

  • Author: Fork & Beans
  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Total Time: 35 mins
  • Yield: 10 Mini Pie Bites or 1 whole pie crust 1x



Dry Ingredients:

  • 1/2 c. coconut flour
  • 1/4 c. almond meal + 1 Tbsp.
  • 3 Tbsp. arrowroot powder
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. sea salt

Wet Ingredients:

  • 1/2 Tbsp. ground chia seeds
  • 1/2 Tbsp. ground psyllium
  • 3 Tbsp. warm water
  • 1 tsp. raw apple cider vinegar (or lemon juice)
  • 4 Tbsp. coconut oil, melted
  • 1 Tbsp. raw honey (or maple syrup for vegan option)
  • 23 Tbsp. ice cold water


  1. Preheat your oven to 350 degrees. Grease a muffin tin (for pie bites) or a pie pan.
  2. In a small bowl, combine the ground chia seeds, psyllium and warm water together. Allow to thicken for 5 minutes.
  3. In a medium bowl, whisk together the dry ingredients.
  4. Add the coconut oil until it is spread throughout the flour mix. Add the vinegar, honey and chia/psyllium mix. Slowly add the ice water, 1 Tbsp. at a time, until a nice dough forms.
  5. Roll out between two pieces of parchment paper until 1/4″ thick and transfer dough to your pie pan OR take the dough from the bowl, place into the pie pan and press down with your fingers until a pie crust is formed.
  6. Bake for 5 minutes (if using muffin tins) or 10 minutes (if using pie pan). Transfer to the freeze and chill for 20 minutes before adding your filling.


  • Serving Size: 1 mini crust
  • Calories: 110
  • Sugar: 2g
  • Fat: 7g
  • Carbohydrates: 9g
  • Fiber: 4g
  • Protein: 2g