If you have been searching for a paleo pie crust that actually works — one that rolls out, holds its shape, and genuinely tastes like the real thing — this is the one. I have been making this cassava flour pie crust since Thanksgiving 2015, and in the years since, it has become the most-used recipe on this entire site. It is gluten-free, grain-free, and nut-free (a true rarity in the paleo baking world), and it works beautifully for both sweet and savory fillings.

This recipe is also featured in the published cookbook, because it is truly that good. Speaking of which, if you have a copy of our cookbook, “Back Porch Paleo: Homestyle Comfort Food from Our Table to Yours” on hand, you’re very fortunate! It’s no longer in print from the original publisher. Never fear, I’m always on the hunt for new ways to have it come back! You can check Amazon or other booksellers, there may still be copies floating around!

Before we get to the recipe, I want to tell you the story behind it. Because this crust means more to me than any recipe I have ever developed.

The Story Behind This Paleo Pie Crust

I learned to make pie crust from my mother when I was very young. Every Thanksgiving, she made what felt like an endless parade of pies. Given everything she had going on to get that holiday meal on the table, I was put in charge of the crusts at an early age. Many hands make light work and so, to work my hands went.

The recipe she used came from her Home Economics teacher, dating all the way back to the early 1950s. It was completely foolproof, unlike any other pie crust recipe around, and it produced the most perfect, flaky crust I have ever tasted. I used her method for decades. I have it memorized. It is woven into nearly every Thanksgiving memory I carry.

Thanksgiving 2013 was the first we celebrated without my mom. She was my angel by then, watching over us from her Heavenly home. That year, we made her pies with her crust and shared every tender memory we had of her alongside those slices. It was hard and beautiful and exactly right.

By the following year, our family was deep into our paleo journey, and I was determined to make a paleo pie crust that would honor the tradition she passed down to me. I tried everything. Nothing came close to worthy. Thanksgiving 2014, I made paleo fillings and used my mom’s original wheat-based crust and we ate around the edges, leaving the crust on our plates. We got our pie fix, but it was not the same. There were quite a few tears.

Then came Thanksgiving 2015, and everything changed.

The Cassava Flour Breakthrough

I had been hearing incredible things about Otto’s Natural Cassava Flour and decided to start there. Cassava flour is made from the whole yuca root, dried and ground, and it behaves more like all-purpose wheat flour than almost any other grain-free alternative out there. No gritty texture. No almond-forward flavor. Just a neutral, workable flour that actually responds to fat and liquid the way a traditional pie crust should.

I started with my mom’s recipe and swapped in Otto’s at a 1:1 ratio. It was better than I expected but a little tough after baking. I knew it needed more elasticity, so I kept experimenting, adding arrowroot flour to the mix and adjusting the liquid ratio until the dough came together just right: tender, pliable, and incredibly forgiving if it tore.

After weeks of testing, I had it. A cassava flour pie crust that rolled out between two sheets of parchment paper, transferred cleanly to the pie plate, and came out of the oven golden and sturdy and absolutely right. I cried the first time I pulled it from the oven. I am pretty sure my mom was right there in that kitchen with me.

What Makes This Paleo Pie Crust Different

Most paleo pie crust recipes rely on almond flour or a blend of nut-based flours. Those can be wonderful, but they come with real limitations: a denser texture, a pronounced nutty flavor, and they are not safe for anyone with a tree nut allergy. This crust is built on cassava flour as the base, which means it is:

Gluten-free and grain-free — 100%, no exceptions
Completely nut-free — safe for tree nut allergies
Neutral in flavor — works equally well for sweet AND savory pies
Rollable and workable — just like a traditional crust
Forgiving — if it tears, press it back together and it holds

It is the kind of crust you can set in front of a guest who does not eat paleo and watch them be genuinely surprised. That is the compliment I am most proud of.

A Note on Cassava Flour

Not all cassava flours are created equal, and for this recipe, I specifically recommend Otto’s Natural Cassava Flour. It is the flour this recipe was developed and tested with over many years, and it performs consistently every time. Other cassava flour brands vary significantly in texture and moisture absorption, which will affect how the dough comes together. If you use a different brand, you may need to adjust the flour amount slightly. Start with the smaller measurement and add more as needed.

Cooked Crust or Filled Crust – This Recipe Does Both

One of the things I love most about this crust is how versatile it is. Depending on what you are making, you will use one of two methods:

Think lemon meringue, cream pies, or fresh fruit tarts. Roll the crust thinner, transfer to your pie plate, and poke the bottom and sides all over with a fork to let steam escape during baking. Bake at 400° degrees for 10 minutes, brush the edges with egg wash, then bake another 10 to 12 minutes until golden. Pie weights can help keep the bottom flat.

For a Filled Crust

Think pumpkin, apple, pecan, or savory quiche. Roll the crust just slightly thicker and follow the baking instructions for your specific recipe. After about 45 minutes of baking, cover the edges loosely to prevent over-browning.

Either way, the technique is the same: roll between two sheets of parchment paper, flip onto the pie plate upside-down, and press any tears together with your fingertips. This dough is truly forgiving. Do not stress the small stuff.

The OG Paleo Pie Crust | Cassava Flour, Nut-Free + Gluten-Free

Recipe by MichelleCourse: Appetizers + Snacks, Back Porch Entertaining, Baked Goods, Desserts, Holiday + Seasonal, Paleo or Whole30, Paleo Pie Crust Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

3/4 cup Otto’s Naturals Cassava Flour, ¾ – 1 cup can be used
2 Tbsp Arrowroot Flour
1/4 tsp Sea Salt
1/2 cup Palm Oil Shortening
1 whole Egg, room temperature, whisked
1/4 cup Water, room temperature
1 whole Egg, large, for egg wash (optional)

Directions

For a cooked crust like lemon meringue or fresh fruit, preheat oven to 400° and for filled crust, refer to recipe being used.
Mix together, ¾ cup of the cassava flour, arrowroot, cinnamon (if using) & salt.
Drop shortening (or fat of choice) into a bowl. Use a pastry blender to cut fat into dry ingredients until incorporated and resembles coarse crumbs.
Pour whisked egg into flour mixture and work together with a wooden spoon until it again resembles a coarse kind of crumb mixture. Or if you need to, use your fingertips, sometimes this is just easier.
Add water to the mix and work it into the crumb mixture, adding more cassava flour 1 tablespoon at a time. You should be able to touch it and not have dough stick to your fingers, so you can form it into a ball.
Lay down one sheet of parchment paper and dust with a bit of cassava flour. Place your dough ball in the center and flatten slightly into a disc and dust with more flour. Place a second sheet of parchment on top and slowly begin to roll out the dough into a large circle.

Notes

COOKED/BAKED CRUST: Roll out thin, you’ll want a quick bake on it, so try to get it to around ¼” – pull back top sheet of parchment and dust with more flour if needed and continue to roll. Once it’s the size you need for your pie tin, remove top sheet and place pie plate upside down on top. Carefully turn over and flip the crust on top of the pie plate, don’t worry if it tears a bit, this dough is very forgiving! Remove the parchment paper and press any tears together and finish the crust edge however you’d like. Using the tines of a fork, poke holes on the bottom and around the sides of the crust to allow for steam to release during baking. I like to sprinkle mine with a bit of cinnamon and coconut sugar, but this is optional. Place in oven and bake for 10 minutes, remove from oven and brush the egg wash around the edge of the crust. This will give it a nice brown finish, but is also optional. Bake for another 10-12 minutes or until brown. Using pie weights as needed to insure your crust bottom stays flat.
FILLED CRUST: Roll out to just over ¼” or so – pull back top sheet of parchment and dust with more arrowroot or cassava flour if needed and continue to roll. Once it’s the size you need for your pie tin, remove top sheet and place pie plate upside down on top. Carefully turn over and flip the crust on top of the pie plate, don’t worry if it tears a bit, this dough is very forgiving! Remove the parchment paper and press any tears together and finish the crust edge however you’d like. Follow recipe directions for baking. After about 45 minutes, you may need to cover the edge of the pie crust to keep it from browning too much.
TO FREEZE: once dough is mixed up, flatten ball out slightly ,then wrap in plastic wrap and place in the freezer. When ready to use, remove from the freezer and allow it to come to room temperature before rolling out. You can also freeze a raw crust before or after par baking. Once you have dough in pie tin/plate, and have the edge finished as desired, you can slide it into a 2 gallon zipper bag, then place in the freezer. Remove from freezer and allow it to come to room temperature then proceed as directed in recipe you’re making.

Recipes That Use This Paleo Pie Crust

Over the years, this crust has become the foundation for so many recipes here on the blog. Whether you are baking for the holidays or just craving a slice of something homemade, here are just a few:

Baking Season Is the Best Season

If you make this cassava flour pie crust, I would genuinely love to hear how it goes. Leave a comment below, or tag me on Instagram so I can see your beautiful pies. This recipe has traveled a long way — from my mom’s kitchen table, to mine, to a published cookbook, and now to yours — and nothing makes me happier than knowing her legacy is still showing up at Thanksgiving tables across the country.

Happy baking, friends. And if you happen to feel a little brunette angel hovering around while you are rolling out that dough that is just my mom. She was wonderful like that. She still is.