Wheat-free pie crust

Wheat-free pie crust

Yield: 1-9” pie crust
Prep Time: 10 minutes
Cook Time: 12 minutes
Additional Time: 30 minutes
Total Time: 52 minutes

A wheat-free pie crust that makes a great substitute to the traditional version.


  • 3/4 c. sorghum flour
  • 1/2 c. millet flour
  • 1 tsp. white vinegar
  • 2 Tbsp. coconut oil
  • 2 tsp. maple syrup
  • 2 eggs, separated
  • Water
  • 1/8 tsp. salt


  1. Whisk sorghum flour, millet flour, and salt.
  2. Crumble coconut oil in flour mixture until pea-sized or smaller.
  3. Whisk egg in a separate bowl. Add vinegar and maple syrup to egg, then mix well with flour mixture.
  4. Add just enough water to bring together. Place in fridge covered for at least 30 minutes.
  5. Once ready to bake, press into a greased pie plate.
  6. Whisk egg, then brush all over pie crust. Prick bottom with fork.
  7. Bake at 350°F for 10 to 12 minutes.
  8. Allowed to cool for at least 30 minutes, then fill and bake pie.

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