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Pie Crust

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 16
Author: Lisa@mummymade.it


  • 1/4 cup Almond Meal
  • 1/2 cup plus 2 tablespoons Coconut Flour
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Soda
  • 1/4 cup Coconut Oil softened
  • 1/4 cup Honey or Maple Syrup
  • 1 Egg
  • 1 teaspoon Vanilla Extract


  • Pre-heat the oven to 175C/350F.
  • Grease and line the bottom of a 20cm/8 inch spring form tin (or a pie dish of the same size) (see Notes on size)
  • Combine the dry ingredients in a kitchen blender and process on low until combined.
  • Add the wet ingredients and blend until the dough comes together.
  • Wrap the dough in plastic and place in the fridge for 20 minutes. This makes the dough easier to handle.
  • Press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
  • Pierce the bottom of the pastry 7-8 times.
  • Place in the oven for 7 minutes if only par baking (i.e. the pie will be baked again with filling) or 15 minutes if fully baked (i.e. a cold filling will be added and no more baking is required).
  • Remove from the oven and allow the pie crust to cool.


Most pies/tarts are baked in a 20cm/8inch tin.
This recipe can be easily divided for mini tins or doubled if a higher crust is required.
Adapted from Against All Grain