DessertsVegan/Plant based Recipes

Lucia’s Nutty Pie Crust

This pie crust uses nuts instead of refined oils to make it tasty and yet still tender. With care, will also work for a top crust on a closed pie.

Print Pin
No ratings yet

Lucia’s Nutty Pie Crust

An oil free yet tender pie crust.
Course Dessert
Cuisine Vegan, vegetarian
Keyword oilfree
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 servings
Calories 119kcal
Author Lucia Tiffany MPH



  • Process all ingredients, except water, in. blender until very fine.
  • Place in a mixing bowl and add just enough water or coconut milk to make a manageable ball.
  • Roll out between two sheets of plastic wrap. (Dampening the smooth counter with a little water will make the bottom sheet stay in place).
  • When rolled out , carefully remove wrap from top and with the help of the bottom plastic, place into pie dish.
  • Remove plastic and trim crust edges.
  • Bake at 350 until lightly browned.


Double recipe if you want an unbaked top crust as well.


Serving: 8th | Calories: 119kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 83mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 7mg | Iron: 2mg
Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Check Also
Back to top button