Easy Pie Crust Recipe (Regular + GF/Paleo Options)

I know few people who feel confident about making pie crusts. It’s no wonder that there are so many pre-made options. While I like to aim for the perfect pie crust from scratch, there are times I don’t want to deal with the chilling, rolling, flipping, crying... Let me know in the comments if you‘ve had any pie crust fails or if I’m the only one.

We have an old recipe for “Never Fail Pie Crust”, which, true to its name, has never failed us (see recipe below). Except the time I forgot the oil...

Anyway, then I stopped tolerating gluten, and I floundered around with awful recipes that either tasted like sand or looked like a patchwork quilt once I was done.

I modified the Never Fail recipe, and I am really happy with the results! It’s the best grain-free recipe I’ve tried.

I use this recipe often for a simple dairy-free quiche: a dozen eggs, 1-2 TBSP nutritional yeast, 1/2 tsp salt, a dash of nutmeg, and some cooked veggies like broccoli, asparagus, or spinach. It’s toddler-approved!

Never Fail Pie Crust (GF/Paleo)

1 1/4 cup cassava flour*

1/4 cup arrowroot flour/powder

1 tablespoon coconut sugar

1/2 cup coconut oil

1 egg

dash of salt

Mix all ingredients in a pie pan and press into a crust. Bake at 425 degrees for 5 -10 minutes.

*Note: each brand of cassava flour varies a lot in performance and taste. I used Otto’s here.

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Original Never Fail Pie Crust Recipe

1 1/2 cups all purpose flour

1/2 cup vegetable oil

2 tablespoons milk

2 tablespoons sugar

dash of salt

Mix all ingredients in a pie pan and press into a crust. Bake at 425 degrees for 5-10 minutes.

photo credit: Lauren Gray @ Unsplash