Amazing “Nut Crust”

You sure won’t miss your old favorite pie crust recipes when you taste this delicious one! I love to mix and match nut flours and these three are three of my favorites, in this ratio. Everyone raves when I use this recipe. Use for fruit pies, hearty quiches, tofu cream pies and even meat pies. Enjoy!


¾ c hazelnut flour

¾ c cashew flour

2 tbsp coconut oil (melted or soft)

¼ c maple syrup

¼ tsp salt



1. Preheat oven 375 degrees. Mix ingredients well.

2. Press into your pie dish.

3. Bake 12 minutes in center of oven.

4. Cool completely.


Tina Turbin

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at)

About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

12 thoughts on “Amazing “Nut Crust”

  1. Wow, I’m the happiest girl in the world right now! I’ve been looking for a gluten free pie crust recipe for the longest time and I think I’ve found it! It sounds very promising if everyone is raving about it and if you can use it for different things like quiches and tofu cream pies! I tell you, there’s nothing like a great pie crust. You can have the best filling in the world, but if the crust isn’t up to par, then forget about it…

  2. I just made this for a gluten free chocolate pudding pie and I loved it! Unfortunately I overcooked it so it was a little burned, but that’s my fault. Even though it was overcooked, it tasted much better than these storebought gluten free pie crusts that I’ve been buying!

  3. Hi, Tina! Wow, this sounds really good. I can’t wait to try it! I’ve been really looking for a good gluten free crust that doesn’t fall apart! I hope this is the one. Fingers crossed! LOL

  4. No wonder why people rave about this recipe. It’s awesome! The crust is genuinely TASTY and it doesn’t crumble like other gluten-free crusts. I made a key lime pie with it and it was really delicious! My husband wasn’t expecting to like because he wanted the traditional graham cracker crust, but he said it actually turned out great.

  5. Wow you’re not kidding by calling this an “Amazing” Nut Crust in the title. It turned out great! I heard about this on the celiac listserv and I was very intrigued because I have a lot of holiday baking coming up and I wanted a new crust to use because the other crust I make is kind of tasteless and flaky. This crust has a wholesome taste and a satisfying texture. Glad I found this one!

  6. I never really thought of making my own crust because I buy a good gluten free one but the response from your readers makes me very anxious to give this recipe a go!

  7. I look forward to making this. Right now I use a very simple recipe consisting of 1/2 cup shortening, 1 1/2 cups rice flour,
    4 tbsp cold water, but it’s pretty tasteless. I want something super delicious for my pumpkin pies this year. I’m going to give this crust a test run first, but I bet it’s going to be good since you have the word “Amazing” in the title it’s got to be good, huh? LOL

  8. Sounds great! I have to do a test try first though before I use this for my pumpkin pie. I bet it’ll be good based on all these favorable responses:)

  9. I never made gluten free, or any type of, pie crust in my life before I saw this recipe. It just seemed so complicated for some reason, but then I saw that I actually (1) had the ingredients and (2) it only took 12 minutes to bake, so I gave it a try. The verdict? This was WAY better than the one I’ve been buying, and I also saved money too. I highly recommend ya’ll give it a try if you’re into making your own crusts or even if you’ve tried it before. You might just like it!

  10. OMG you are a lifesaver, girrrrl!!!!I have been looking for a gluten free pie crust to go with my gluten-free pumpkin pie filling that looked SIMPLE and has good reviews and I’ve found it at last! I’m soooo freakin happy right now I can’t even tell you!


    1. Annette,

      I find that many gluten free recipes need to be refrigerated before rolling out and are best rolled between two pieces of parchment so they don’t stick to your rolling pin. Finding a good all purpose gluten free flour mixture for baking is key as well. Gluten-free flours are not going to be as “gluey” as regular flours as there is no gluten in them but that doesn’t mean you cannot be successful in creating delicious items like doughnuts, pie crusts, shortcake, etc.

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