Flaky Pie Crust (Dairy Free and Gluten-Free)

This pie crust is the closest to a traditional pie crust that I’ve made. It holds it’s shape well and will give you that soft and flaky pie crust that we all know and love. The oat flour will put one large piece of this (6-8 serving of a deep dish pie) into an S helper mode, but you can always eat a smaller piece or not eat the crust if you’re concerned about eating an S helper. When I want to make a crust that is good enough to serve non THM-ers, this is the one I choose.

I was able to roll this out on a well floured counter and it even felt and handled similar to a traditional pie crust. The xanthan gum made it feel a bit sticky until it was well incorporated, but it really helps to hold it together. And it has a great flavor as well!

If you don’t consider yourself being a pie crust pro, you can always flour a large piece of wax paper and roll it out on it. Then you can place your deep dish pie pan over it, flip it around and peel off the wax paper. This will make one fairly thick deep dish pie crust or possibly two thinner smaller pie shells. Cut off the excess dough and crimp the edges.

I’d love to hear how it turns out for you.




Flaky THM Pie Crust (Dairy and Gluten-Free)

Yield: 1 deep dish pie

Serving Size: 6-8 pieces

Flaky THM Pie Crust (Dairy and Gluten-Free)


  • 1 3/4 C. oat flour (I grind my rolled oats in the blender.)
  • 1/4 C. plus 2 T. oat fiber
  • 2/3 C. butter or chilled refined coconut oil
  • 1/4 t. salt
  • 1/4 t. xanthan gum
  • butter flavoring (optional)
  • ice water (approximate 1/4 C.)


  1. Combine the dry ingredients and then, either by hand or in a food processor, cut in the chilled oil or butter until it turns into small crumbs. Add the butter flavoring and slowly add enough cold water until you can form it into a bowl. Let it set for at least 15 min. (You can also refrigerate it for an hour.) Roll out on a floured counter or onto a large piece of floured wax paper. Place pie dish over the crust and then flip it around and remove the wax paper. Use for your favorite pie recipe. (Place in freezer until hard, then tear off strips of foil and cover edges. Follow baking directions for pie recipe. For a prebaked pie crust, poke fork holes on the bottom before baking.) You may want to see the Old Fashioned Custard Pie I made with this crust.



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6 Responses

  1. Amber says:

    I purchased your cookbook in December and have tried 5-6 recipes already. All have been wonderful! I’m excited to try this recipe but cannot have oat fiber. Do you have any suggestions on a suitable substitution? I’d appreciate any recommendations you may have! Thank you for a phenomenal cookbook!

  2. Cindy Mullett says:

    Thank you for your kind words, Amber. I’m so glad it’s been a blessing to you. Nothing makes me happier then helping make life a bit easier for others, since God has sent many people in my life who’ve done the same for me. =) As far as the oat fiber in his recipe…You’ve asked a tough question! The oat fiber in here helps to hold it together. But I would try replacing it with 6 tablespoons of whey or egg white protein powder and increasing the xanthan gum to 1/2 teaspoon. No guarantees on this, but it’s worth a try. Also make sure to roll it out on wax paper and then flip it over as I suggest in my cookbook. Blessings!

  3. Amber says:

    You’re wonderful!! Going to try it out this weekend. 🙂
    Thanks again–still haven’t found a recipe in the book my family doesn’t love!

  4. Cindy Mullett says:

    Thanks Amber! I’d love to hear how it turned out for you. 🙂 It can be trickier to work with than the “regular” crusts, but the family loved the flavor/consistency. Glad you are enjoying the book!

  5. Lynnae Mummau says:

    Does this crust not get baked?

  6. Cindy Mullett says:

    Yes, it does, Lynnae. Follow the directions for the pie recipe you use. I also added a note to this recipe. =)

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Duane and Cindy Mullett
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