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No-Roll Chickpea Flour Pie Crust {grain-free, gluten-free}

No one will guess that this tender, golden, delicious pie crust is made with chickpea flour. Equally incredible: it is a one-bowl, so-easy, no-roll chickpea flour pie crust!
Overhead shot of baked chickpea flour pie crust on black cooling rack

Happy Thanksgiving Eve, everybody! I hope that any stress is being dialed down, and the fun, relaxation, and good eats are amping up.

I am spending the next few days in Arkansas with my husband’s family. The weather could not be more beautiful–cool, crisp and sunny– and I am so thankful to be here. I have had the nastiest cold for the past week and a half and, thank heavens, I am finally on the mend, baking has been baked, and travel is complete.

Easy Grain-Free Pie Crust

So let’s get to this pie crust. I apologize for getting this out to all of you a few days late (this is the last of 3 grain-free pie crust posts: don’t miss the Tiger Nut Flour Crust and the Coconut Flour-Almond Flour Pie Crust).

With much protesting, I finally succumbed to spending some time in bed to get over this cold, which put my baking and posting schedule out of whack. But it’s always time to make more pie, right? And I know you will love everything about this easy pie crust.

Here it is: My No-Roll, Chickpea Flour Pie Crust!

close up of crimped edge of a baked chickpea flour pie crust

No-Rolling Required

This healthy and easy pie crust is:

  • Made without rolling (just press it into the pan!!!)
  • Grain-free
  • Gluten-free
  • Vegan (made with coconut oil, or butter or ghee if not vegan)
  • A one-bowl recipe
  • Mixed and ready to bake in 10 minutes

You can mix up the crust in minutes, with vigor, in a single bowl (it is impossible to overwork the dough)–no mixer or food processor required. Yippee!

The dough is quite moist, a little bit crumbly, and, as you can see in the photo below, a sunny yellow (it is one of the only pie crusts I know of that gets lighter in color as it bakes!). I just want to assure you that that is exactly as it should be!

Put all of the dough in a 9-inch pie pan and press against the bottom and sides of the pan. There is enough crust to form a crimped edge, if you like, too.

overhead shot of an unbaked chickpea flour pie crust

Delicious, Versatile & Fuss-Free

Like the other two grain-free pie crusts I’ve posted, this one is versatile for all of your favorite pies, including savory options. It has the short, tender texture of an all-purpose flour pie crust–really–but none of the fuss of proper mixing, rolling, and pie weights.

Have a very Happy Thanksgiving, everyone!

Baked chickpe flour pie crust on a black cooling rack

No-Roll Chickpea Flour Pie Crust {grainfree & glutenfree}

No-Roll Chickpea Flour Pie Crust {grainfree & glutenfree}

Yield: 1 9-inch pie crust (8 servings)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

A simple, grain-free & gluten-free pie crust made with chickpea flour.


  • 1 and 1/2 cups (180 g) chickpea flour
  • 1/2 teaspoon fine sea salt (optional/adjustable)


  • 4 and 1/2 tablespoons (64 g) coconut oil (see notes for options), softened
  • 3 tablespoons cold water
  • 1 tablespoon maple syrup


  1. In a medium bowl, whisk together the chickpea flour and salt.
  2. Add the softened coconut oil (or butter, or ghee), water and maple syrup; using your fingers, work the butter into the flour mixture until completely blended (do not worry about "overworking" the dough--you cannot overwork it!)
  3. Evenly press the dough into the bottom and sides of a 9-inch pie plate, crimping edge, if desired. Loosely cover with plastic wrap and refrigerate for at least 1 hour or freeze for 20 minutes.
  4. Preheat oven to 350F.
  5. Unbaked Crust: the crust is ready for use in baked pie recipes calling for an unbaked crust (i.e., simply fill and bake). It can also be loosely covered with plastic wrap and refrigerated until ready to fill and bake.
  6. Par-baked Crust: Prick the bottom of crust 5 to 6 times with fork. Bake in preheated oven for 10 minutes. Cool on a wire rack and use in baked pie recipes calling for par-baked crust.
  7. Fully-baked Crust: Prick the bottom of crust 5 to 6 times with fork. Bake in preheated oven for 20 to 25 minutes until light golden brown. Cool on a wire rack and use in recipes calling for fully-baked crust.


Coconut Oil Options: An equal amount of vegan butter (sticks, not spread) or shortening can be used in place of the coconut oil. If you are not vegan, feel free to use an equal amount of butter or ghee.

Savory Pie Crust: Omit the maple syrup and add an extra 2 to 3 teaspoons of water.

Sweetener Options: I not vegan, an equal amount of honey can be used in place of the maple syrup. An equal amount of granulated sweetener (e.g.,  coconut sugar) + 2 to 3 extra teaspoons water can also be used in place of the maple syrup.

Note: Nutrition calculations were made using coconut oil.

Nutrition Information
Serving Size 1/8 of recipe
Amount Per Serving Calories 146Total Fat 9gSaturated Fat 7.5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 156.6mgCarbohydrates 11.6gFiber 1.9gSugar 3.4gProtein 3.9g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla


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Saturday 8th of April 2023

Would the the dough be stable enough to make pasties ?


Tuesday 11th of April 2023

Hi Lizzie,

I have used it to make little turnovers, so yes, I think pasties should work!


Saturday 10th of December 2022

I made this pie crust but I didn't have any maple syrup so I substituted with a tablespoon of blackstrap molasses and used butter instead of coconut oil. This is a lovely recipe! I've had pie made with chickpea flour before so I knew what I wanted it to taste like and this was perfect.


Monday 12th of December 2022

That is fantastic, Kimberley! So pleased it was such a success with you.


Sunday 27th of November 2022

Can you do withoutthe butter and can you do Gravesend oil in stead? Eating alkaline but don't have coconut oil.


Monday 28th of November 2022

Hi SW! I am pretty sure you are referring to grapeseed oil, yes? I do not think that that would work here. Coconut oil or nondairy plant butter (solid at room temp), or vegan shortening (like earth balance)--fats that are solid at room temp--will all work. Grapeseed oil would most likely be very oily.


Thursday 11th of March 2021

Can I use olive oil instead of coconut oil? I have made shaken hot water pastry ( ) as my go to recipe all these days, but would like to move to chickpea flour.


Friday 9th of June 2023

Yes, Think that that should work, Nimmi

World Travel Days – Australia – Going Granola with Age

Wednesday 13th of January 2021

[…] popular there, and they also happen to be very popular in our home! We did a pot pie with a chickpea flour crust and a savoury tempeh filling (roughly based on this one). It was […]

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