If you’ve been on the lookout for an easy, wholesome, and utterly delicious alternative to traditional pie crusts, then the No-Roll Chickpea Flour Crust (V, GF, Grain-Free) Recipe might just become your new best friend in the kitchen. This recipe combines the nutty flavor of chickpea flour with the subtle sweetness of maple syrup and the richness of coconut oil, coming together in a perfectly pliable dough that never requires rolling. Whether you’re vegan, gluten-free, or simply craving a grain-free option, this crust offers a hearty, tender base that’s ideal for both savory and sweet pies. Plus, the preparation is so straightforward you’ll wonder why you didn’t try it sooner.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering your ingredients for this recipe is refreshingly simple. Each component plays an essential role in creating the right texture and flavor balance within the crust, ensuring it’s both sturdy and delicious without the fuss of rolling out dough.
- Chickpea flour (1 and 1/2 cups / 180 g): This gluten-free flour lends the crust a rich, nutty flavor and holds the dough together perfectly.
- Fine sea salt (1/2 teaspoon, optional): A pinch enhances the flavor, balancing the sweetness and earthiness.
- Coconut oil, softened (4.5 tablespoons / 64 g): Adds moisture and tenderness with a subtle tropical note; be sure it’s softened for easy mixing.
- Cold water (3 tablespoons): Keeps the dough hydrated and helps it bind without making it sticky.
- Maple syrup (1 tablespoon): Just the right amount of natural sweetness to complement the chickpea’s earthiness and balance the overall taste.
How to Make No-Roll Chickpea Flour Crust (V, GF, Grain-Free) Recipe
Step 1: Combine Dry Ingredients
Start by whisking the chickpea flour and salt in a medium bowl. This ensures the salt is evenly distributed and the flour is light and airy, which is key for achieving a tender crust texture.
Step 2: Incorporate Wet Ingredients
Add the softened coconut oil, cold water, and maple syrup to your dry mix. Then, using your fingers, blend everything together. Don’t worry about overworking the dough—it’s actually impossible to overwork this batter-like dough, and getting it well combined will help create a uniform crust.
Step 3: Press the Dough into the Pan
Transfer the dough into a 9-inch pie plate and press it evenly along the bottom and up the sides. Take a moment to crimp the edges if you want a classic pie look, but this step is purely optional. Once shaped, cover the crust loosely with plastic wrap and chill it in the fridge for at least one hour—or pop it in the freezer for 20 minutes if you’re short on time.
Step 4: Preheat the Oven
While the dough chills, heat your oven to 350°F (175°C). This temperature is just right for baking the crust without burning it, giving you the perfect golden brown edge every time.
Step 5: Decide How to Use Your Crust
This crust is incredibly versatile. You can use it unbaked, especially with pie recipes that call for baking the whole pie from raw, or par-bake it by pricking the bottom a few times with a fork and baking it 10 minutes before filling. For pies requiring a fully-baked crust, just bake it 20 to 25 minutes until it’s lightly golden and set. Let it cool on a wire rack and you’re ready to go!
How to Serve No-Roll Chickpea Flour Crust (V, GF, Grain-Free) Recipe
Garnishes
Once your pie is baked and cooled, garnish it with fresh herbs for savory fillings like thyme or rosemary, or dust with powdered sugar or cinnamon for a sweet pie. A dollop of coconut cream or a sprinkle of toasted nuts adds an extra flair that complements the flavor of this grain-free crust beautifully.
Side Dishes
This crust pairs wonderfully with light, fresh sides when serving savory pies—think a crisp green salad with lemon vinaigrette or roasted seasonal vegetables. For sweeter pies, a scoop of dairy-free ice cream or a fresh fruit compote makes an ideal accompaniment.
Creative Ways to Present
Try turning this crust into mini tartlets by pressing the dough into muffin tins, perfect for individual servings. Or bake it as a flatbread base, topping with avocado, cherry tomatoes, and a sprinkle of hemp seeds for a wholesome snack. The no-roll aspect makes it especially adaptable and fun to experiment with presentation!
Make Ahead and Storage
Storing Leftovers
If you have leftover pie or crust, wrap it tightly in plastic wrap and store in the refrigerator for up to 3 days. This keeps it fresh and ready for a quick snack or next-day meal.
Freezing
The No-Roll Chickpea Flour Crust (V, GF, Grain-Free) Recipe freezes beautifully. Wrap the unbaked or fully baked crust in foil and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before use or reheating.
Reheating
Reheat any leftover crust or pie in a 325°F (160°C) oven for about 10 minutes to regain its crispness. Avoid microwaving to preserve the texture and prevent sogginess.
FAQs
Can I substitute the coconut oil for another fat?
Yes! While coconut oil offers a subtle flavor and great texture, you can use vegan butter or olive oil as alternatives, though the consistency and taste may vary slightly.
Is this crust suitable for savory and sweet pies?
Absolutely! The balance of chickpea flour and a touch of sweetness from the maple syrup makes this crust versatile enough to complement both savory and sweet fillings.
Do I have to chill the dough before baking?
Chilling the dough helps the crust firm up, making it easier to handle and improving the final texture. You can freeze it briefly if short on time, but skipping this step may result in a less stable crust.
How can I prevent the crust from getting soggy with wet fillings?
Par-baking the crust before adding your filling creates a barrier, reducing sogginess. You can also brush the crust with a thin layer of aquafaba or melted vegan butter before baking for extra protection.
Can I make this crust gluten-free and grain-free without chickpea flour?
Chickpea flour is key for the texture and binding in this recipe, but if avoiding it, arrowroot or tapioca flours can be experimented with—just note that results may differ significantly.
Final Thoughts
This No-Roll Chickpea Flour Crust (V, GF, Grain-Free) Recipe is a total game-changer when it comes to making wholesome, fuss-free pie crusts that cater to so many diets without sacrificing flavor or texture. It’s simple, versatile, and downright satisfying, making it something you’ll return to time and time again. Give it a try and watch it become your go-to crust for all your baking adventures!
PrintNo-Roll Chickpea Flour Crust (V, GF, Grain-Free) Recipe
This no-roll chickpea flour crust is a versatile, gluten-free, grain-free, and vegan-friendly pie crust option that requires minimal effort. Made with chickpea flour, coconut oil, and a touch of maple syrup, this crust can be used unbaked, par-baked, or fully baked according to your recipe needs. It’s perfect for those seeking a nutritious alternative to traditional pie crusts without sacrificing texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 1 9-inch pie crust
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Crust Ingredients
- 1 and 1/2 cups (180 g) chickpea flour
- 1/2 teaspoon fine sea salt (optional/adjustable)
- 4.5 tablespoons (64 g) coconut oil, softened
- 3 tablespoons cold water
- 1 tablespoon maple syrup
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the chickpea flour and salt until evenly combined.
- Incorporate wet ingredients: Add the softened coconut oil, cold water, and maple syrup to the flour mixture. Using your fingers, work the coconut oil into the flour until the mixture is completely blended and forms a dough. Don’t worry about overworking the dough as it won’t toughen.
- Shape the crust: Press the dough evenly into the bottom and up the sides of a 9-inch pie plate. You can crimp the edges if desired for a decorative finish. Cover loosely with plastic wrap and refrigerate for at least 1 hour, or freeze for 20 minutes to firm up.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking.
- Unbaked crust use: If your recipe calls for an unbaked crust, simply fill the chilled crust as desired. You may keep it covered in the refrigerator until ready to fill and bake.
- Par-baked crust: Prick the bottom of the crust 5 to 6 times with a fork to prevent bubbles. Bake in the preheated oven for 10 minutes. Remove and cool on a wire rack before using it as a base for pies that require a partially baked crust.
- Fully baked crust: For recipes that require a fully baked crust, prick the bottom 5 to 6 times with a fork, then bake in the oven for 20 to 25 minutes until the crust turns a light golden brown. Cool on a wire rack before filling or serving.
Notes
- You can substitute coconut oil with vegan butter or another plant-based fat if preferred.
- The dough does not require rolling; pressing it directly into the pie plate simplifies the process.
- Refrigeration or freezing firms the dough, making it easier to handle and resulting in a crispier crust.
- Pricking the crust before baking prevents air bubbles and ensures even cooking.
- This crust is naturally gluten-free, vegan, and grain-free, suitable for various dietary preferences.
