How to Make a Raw Flakey Pie Crust

Raw flaky pie crust on a cooling rack

Make a few of these ahead of time and freeze them. So easy to fill with all kinds of delightful fillings (some of those coming up).

This is such a versatile and delicious raw pastry crust that can be made ahead of time, so you’re ready to go when you want to eat something really special.

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4.12 from 25 votes

How to Make a Raw Flakey Pie Crust

This is such a versatile and delicious raw pastry crust that can be made ahead of time, so you’re ready to go when you want to eat something really special.

Nutrition (For one serving)

Calories: 214kcalCarbohydrates: 25gProtein: 5gFat: 11gSaturated Fat: 2gSodium: 152mgPotassium: 143mgFiber: 8gSugar: 10gVitamin C: 1mgCalcium: 46mgIron: 1mg


Wet #1

  • 1/2 cup cashews soaked 1 hr and rinsed
  • 3.5 oz water
  • 1/4 cup honey runny and clear
  • 1/8 cup sesame oil or nut oil, cold pressed
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 3 tablespoons nutritional yeast
  • ½ teaspoon salt

Wet #2

  • 1/4 cup psyllium husk
  • 1 tsp rosemary fresh
  • 1 tsp thyme fresh


  • 1/3 cup oat flour plus more for rolling
  • 1/2 cup ground almonds
  • 1 1/2 tbsp coconut flour


Wet #1

  • Blend the first set of wet ingredients until smooth.

Wet #2

  • Add the psyllium and blend again until smooth.
  • Add in the fresh herbs and blend for a few seconds to incorporate, so there are still flecks of herb visible.


  • Mix the dry ingredients together in a mixing bowl. Add the contents of the blender and mix well with your hands until it comes together.
  • Form the mix into a ball and allow to rest 5 minutes to firm up.
  • Roll the dough out between two pieces of nonstick paper, dust the dough with some oat flour if it sticks, to ¼ inch thickness.
  • Line the tart tin with two strips of greaseproof paper.
  • Place the round of dough inside the tin, press down gently and remove the excess around the rim.
  • Place on a mesh dehydrator tray and dry for 6-8 hours at 115 F, release from the tin and remove the paper.
  • Dry further 4-6 hours or until crisp.


Rate This Recipe
4.12 from 25 votes
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Related: Psyllium: Benefits, Safety & Dosage

Russell James

Post by Russell James

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September 29th, 2018

34 thoughts on “How to Make a Raw Flakey Pie Crust”

  1. Looks great!

    Just wondering if using a metal ring in the dehydrator would heat the mixture too high and then no longer raw?

    • Hey Tracey,

      No, you’ll be fine. The ring can only get as hot as the dehydrator does 🙂

      Edit: To clarify, it won’t heat up sufficiently to make a difference to the crust.

  2. Looks great, however I can’t eat oats or cashews. Are there any substitutions for those ingredients?

  3. incredible but true !!!
    I’m amazed to see such a result for a Crude Pastry Crust, and it does not surprise me that you’re the one who developed this recipe.
    When I discovered your site, there were only some recipes …
    Today, it is a real success, and I follow very happy for you. Because you work a lot to make us happy.
    This pastry that I made with joy, and a success, crispy and tasty and succulent … Thank you

  4. This is a game changer, Russell. I’ve been baking a gluten free flatbread for a while. I’m thinking this would be a grat substitute. Got to get experimenting. Thanks so much!

  5. How would we use the same concept for non-savory? This looks like a great base for strawberry or pumpkin pie! Eliminate garlic, etc? Keep the rest the same?

  6. thank you for this great receipe! I am thinking of filling with mushrooms and raw cheese and some dill…. mmmh!

  7. Beautiful, Russell. In your recipes such as this, can you please provide substitutions for the common allergen ingredients? Ours are to oats, coconut, and cashews. I always benefit so much from the comment sections where you respond to readers, however it would be lovely if these common item subs could be included in the base recipes.

    (As an aside, I always find it helpful too when recipes indicate at the very onset the time involved, servings (pie crust size?), and whether a dehydrator or any special tools are involved. Thank you.

    Love your work, you are amazing! Hello from Sunny California. ?

    • Hey, thanks for stopping by and for your requests 🙂

      It seems everyone has their own allergens, so I think it would be overly confusing if I try and give substitutions for all of the possible variations.

      In your case, you could try almonds instead of cashews, almond flour instead of coconut flour and tigernut flour instead of oat.

      I’ve added the serving size and pie tin size to the recipe.

  8. I would like to know if I can use the oven to dehydrate the pastry. If so, for how long and at what temperature? It is such a great recipe I hope I can make use of it.

    • Every oven is different, but if you can go to 115F with your oven, that will work, you’ll just have to keep an eye on it, as the way an oven uses air (depending on the oven) is different from a dehydrator.

  9. This looks fabulous, I am going to try the next raw food potluck I have. Just need to think of a really good filling!

  10. Can’t wait to try this on a savory recipe. Wondering what to substitute for a sweet pie crust but I have some ideas. Thanks for this.


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