Perfect for quiche or not-too-sweet fruity desserts, this savory gluten free pie crust recipe is incredibly easy to make (no rolling pins necessary!)
The crust is made with almond flour and two different whole grain flours; brown rice flour and millet flour. I even managed to sneak in a full 1/4 cup of chia seeds. Not only do the chia seeds boost omega-3’s, fiber and overall nutrition, they serve a culinary purpose too because they help the crust bind together.
It is also good to know that the crust can be prepared one hour ahead, or the day before.
Also, ideally your gluten free pie crust recipe would be baked in a 9-inch fluted tart pan with a removable bottom (I prefer the French-made Gobble tinned-steel tart pan), as this will make cutting the quiche super clean and easy. However, if you do not have a tart pan then a standard 9-inch pie dish will work fine.
And, if you need a good quiche recipe to fill your savory crust, check out my recipe Dairy Free Quiche with Spinach and Artichoke.
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Savory Gluten Free Pie Crust Recipe with Chia Seeds
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Prep Time: 15 mins -
Cook Time: 15 mins
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Total Time: 30 mins
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Yield: 8
Print Recipe
Pin RecipeIngredients
- ½ cup almond flour
- ½ cup millet flour
- 1 cup brown rice flour
- ¼ cup chia seeds
- ½ teaspoon unrefined sea salt
- 6 tablespoons organic extra virgin coconut oil (such as Barlean’s), at room temperature
- 1 organic, pastured egg plus 1 egg white (such as Vital Farms)
- 5 tablespoons water
Instructions
- Make the dough in a stand mixer (I love the KitchenAid Artisan Series): Combine the three flours, chia seeds and salt. Add the extra virgin coconut oil, one tablespoon at a time and mix on medium speed until crumbles form. Add the whole egg (but not the egg white) and continue to mix, until egg is well blended into the flour mixture. Keeping the mixer on, add one tablespoon of water at a time, until the dough detaches from the bowl. Gather the dough into a ball, flatten it into a disk, and wrap in a cheese cloth (Note: we use cheese cloth as a safer alternative to plastic wrap). Refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees.
- Clear a large work surface and lightly dust with brown rice flour. Roll out the dough to an 11-inch circle and then fit it into a 9-inch fluted tart pan with removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.) Use your fingertips to press the dough into the tart mold/ pie dish and use a fork to poke small holes all over the bottom. Cover the dough with parchment paper and top it with pie weights or dried beans.
- Pre-bake the crust for 10 minutes. Remove the parchment paper and weights and brush the crust with the egg white. Return to the oven and bake for another 5 minutes. Remove from the oven. Note: Once you remove the crust from the oven, its is considered “pre-baked” and ready to be filled with a quiche or pie filling and then baked again according to recipe directions.
Love the Crust Recipe but where is the Quiche Recipe?
Thank You,
Susan
Hi Susan! I thought I had linked to the quiche in the recipe, so sorry for that! Here you go: http://cleancuisine.com/gluten-free-quiche/
I wanted to make this and your recent carrot cake with macadamia nut frosting. However, i cannot have rice flour. I’m severely intolerant to rice. What can i use here in place of the rice?
what about your carrot cake recipe? what can i use there instead of the rice? thanks so much!!!
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So sorry for the delay getting back to you on this and the marble Christen! But, as for the rice flour substitute, hmmmm…..I think I might try a combination of 3 parts millet flour to 1 part tapioca flour. I don’t know 100% for sure if that will work, but I am almost certain. Please be sure to let me know if you try it!
Hi Ivy, I was going to try your recipe with sprouted spelt flour. Do you think it would work? I also wanted to try white chia seeds so you wouldn’t see them. Are white and black seeds interchangeable in a recipe? I just bought a package of white but wasn’t sure if it mattered which I used. We’re having two gluten free/dairy free guests at my daughter’s Bridal shower so I want to borrow your idea for the quiche for our buffet table. My other dish ideas were tea sandwiches, scones, a spring salad, fruit skewers and desert treats. With the quiche and fruit, I know the two guests can eat as well. Thank you for your recipes!
Hi Terri!
I am SO sorry I missed your comment earlier. We have had a ton of extra comments lately because of the giveaway and somehow yours got lost in the shuffle =( so sorry about that! But yes! I am almost certain the sprouted spelt flour would work for the pie crust. The only thing is, if you are trying to make it gluten free then spelt is actually not a gluten free flour (it is wheat free). That’s a great idea about using the white chia seeds! And yes, white and black chia are interchangeable in recipes. Your menu sounds amazing, by the way 😉
Thank you. I’m glad I checked with you first about the spelt flour. I thought it was gluten free. I can use the spelt for my family and will use the recipe as it is written for the shower. ?
Hi -It’s Ivy using my husband’s (Andy) email—Oh my gosh! Yes, so glad you checked too Terri! I so hope your shower is a success 😉 Please let me know how it all turns out!
Hi Ivy!
I have read your recipes and your testimony. How wonderful that you are able to handle your MS with diet/lifestyle! I also have MS and have been following the OMS diet with Dr Jelinek…this recipe looks great!… am wondering if I could sub a different oil like olive or avocado in place of the coconut to make it OMS compliant? I al looking for a savory crust and this one just may work 😉
Thank you for all of the wonderful information that you are sharing with the world!! God bless!!
Nicole
Hi Nicole! I am so sorry I am just now getting back to you. I have been so behind on everything lately because I am in the middle of doing a cookbook (lots of fun BUT so SO much work lol!) Anyway, thank you for sharing about your MS too. I was diagnosed almost 20 years ago and felt so incredibly isolated back then. NOBODY was talking about diet for MS! Thankfully that has all changed. I am not familiar with Dr. Jelinek or the OMS diet —but I am very familiar with Dr. Perlmutter’s work (he is my former neurologist!) and he has written a number of NY times bestselling books on nutrition and also Dr. Terry Wahls (she recently published the Wahls Protocol diet book–I think she has a cookbook too!) Anyway, both Dr. P & Dr. W allow for coconut oil in their diets for MS as long is it is unrefined and extra virgin. However, I am guessing that maybe the protocol Dr. Jelinek recommends is one that limits saturated fat I do still limit animal-based saturated fat, but over the years I have come to learn that the plant-based saturated fats from UNREFINED sources are not inflammatory and therefore can actually be tolerated by people with MS and other inflammatory conditions very well. When I was initially diagnosed I thought ALL saturated fat was the same, but I have since learned that is not the case. You can read more about the changes I have made to my diet over the last 19 years in the link below:
http://cleancuisine.com/clean-food-diet/
But, as for your question, in many recipes you can absolutely substitute avocado oil, macadamia nut oil or olive oil for coconut oil, however, for this particular recipe you really need a “hard” fat to hold the crust together. Sorry for the long-winded answer! I hope this helps though?
Hi Ivy,
I’ve made this crust before and I love it! I have a question for you. YOu say you can Make the crust a day ahead. do you mean you can bake it one day ahead or just put it together and leave in the fridge?
Thank you!
Angela
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Hi Angela! So good to hear from you =) I apologize for the lengthy delay getting back to you, I just have been completely swamped ever since the book launch. But to answer your question, I just prepare it the day in advance but I pre-bake it the day I plan to use it. I hope this helps? And I so hope you are otherwise doing well!? warm hugs, ivy