Hazelnut Pie Crust (Grain-Free!)

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Something very good happened in my kitchen this week, and I thought you should know about it. I made a grain-free hazelnut pie crust. And this pie crust was perfect: light, buttery, golden, crispy, and delicious.Grain-free Hazelnut Pie CrustLet me back up for just a minute, though. Last year around this time, my grain-free world was rocked by a new pie crust recipe. As you know by now, I am super picky when it comes to desserts and baked goods, and I would rather not eat a treat at all than have a weird “paleo” version of an old favorite. So, my life had been woefully short on pie. But it’s one of my favorite things about Thanksgiving, so I had to figure something out.

This recipe turned out to be excellent, and so last year I baked us three pies, and that was wonderful. (It even worked well for a double-crusted apple pie! Here’s a picture.) This year, I decided to see if I could make something even more special, and that is how I came up with this totally delicious hazelnut pie crust. In my test run, I used it to make a pumpkin pie with, and I think it may have been the best pumpkin pie I have ever eaten. (I have eaten a lot of pumpkin pie, by the way.)Hazelnut Pie Crust from And Here We Are...So now I will make another pumpkin pie (here’s the recipe I LOVE and get rave reviews about every year) with a hazelnut crust for our feast this Thursday. And I will probably use that holiday cooking momentum to make a few more to freeze for future use, since I like to pay it forward to myself.


Hazelnut Pie Crust (Grain-Free!)

Grain-free Hazelnut Pie Crust

This crust is rich and delicate, and pairs beautifully with pumpkin pies and other autumn desserts with pastry crusts. The best surprise is that it’s grain-free!

  • Author: ariana
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 1 Crust 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


  • 1 cup hazelnut flour
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot or tapioca flour
  • 3 tablespoons sucanat or brown sugar
  • 1/2 cup cold butter
  • 1 egg
  • parchment paper or plastic wrap and a rolling pin for rolling out the crust (although I always use an unopened bottle of wine, as I find the weight of the bottle is perfect, and I don’t have to worry about it taking up precious drawer space)


  • Sift together the flours and salt, into the bowl of your food processor (or a mixing bowl if you are not using a food processor).
  • Using a food processor or pastry cutter, cut butter into the flour mixture until the size of large crumbs.
  • Add the egg and pulse just until a dough begins to form.
  • Take the dough out and form it into a ball, then flatten into a disk. Cover with parchment paper or plastic wrap and refrigerate for 20 minutes or more.
  • Transfer the dough to a work surface covered with parchment paper. Use another sheet of parchment paper to cover the dough as you roll it out into a round at least 12 inches in diameter and about 1/8 inch thick. (If you find that the dough is sticking to the paper, you can sprinkle with tapioca flour.)
  • Take the top sheet of paper off of the crust and carefully invert the rolled-out dough to your chosen pan, using your fingers to repair any cracks. (I found this dough to be very easy and forgiving to work with.)
  • To partially or completely bake unfilled pastry, preheat the oven to 375 °F.
  • Bake for 15 to 18 minutes (10 to 12 minutes for partially baked shell).
  • Let it cool completely before filling.

This crust smells unbelievably good when it’s baking in the oven. Think butter, hazelnuts, and brown sugar. Swoon. And when I baked my pumpkin pie, I didn’t need to cover the edges of the crust to keep them from burning– it got perfectly golden and crispy. Enjoy!

Hazelnut Pie Crust










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11 Responses to Hazelnut Pie Crust (Grain-Free!)

  1. [email protected] November 22, 2016 at 3:08 pm #

    This crust looks amazing. Love the smell of hazelnuts

  2. linda spiker November 22, 2016 at 3:50 pm #

    Looks fabulous Ariana!

  3. Lulu November 22, 2016 at 6:03 pm #

    sounds perfect!! did you pre-bake make pumpkin pie?

    • ariana November 22, 2016 at 6:58 pm #

      Hi Lulu,
      I didn’t prebake for pumpkin pie. It did nicely at the same time and temperatures as the pumpkin pie recipe called for.

      • Julia October 18, 2017 at 9:40 pm #

        Thank you so much for this recipe. It is just perfect. So tasty and so easy to make!! I made a chocolate pie with it and was divine!
        Can you share your pumpkin filling recipe? 🙂 Thanks again!

  4. Courtney November 22, 2016 at 8:58 pm #

    Lovely, delicious recipe! Hazelnuts are a favorite around here.

  5. Brianna November 22, 2016 at 9:20 pm #

    Thanks for sharing! It’s always nice to see grain free alternatives?

  6. Emily @ Recipes to Nourish November 23, 2016 at 2:12 am #

    This sounds delicious! I bet it adds such a lovely layer of flavor to pies!

  7. Sylvie November 23, 2016 at 3:06 am #

    Looks lovely, I can imagine how wonderful it would be with pumpkin.

  8. Jody Lamb September 5, 2018 at 7:09 pm #

    Hi! for the double crust apple pie did you prebake? Also how much salt do you recommend?

  9. Ariana Mullins September 5, 2018 at 7:56 pm #

    Hi Jody,
    A pinch of salt should do it, a little more for a savory crust. I didn’t pre-bake for the double crusted pie– it would be really tricky to seal the top crust to the bottom one if I did. But if that’s something you usually do, let me know, because then I will have learned a new trick!

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