Gluten-Free Millet Pie Crust

Here are two gluten-free vegan pie crust recipes using millet flour—one for a savory veggie pie and one for a banana cream pie. Each recipe includes the full instructions for the pie.

Why Use Millet Flour?

Millet flour is a nutritious, gluten-free alternative to wheat flour, offering a mild, slightly nutty flavor. 

It’s rich in fiber, protein, and essential minerals like magnesium, phosphorus, and iron, which support digestion, heart health, and energy metabolism. Millet also contains vitamins, and is particularly abundant in Vitamin B1 (Thiamine) and B2 (Niacin), and is also a very good source of other B vitamins, including B9, folic acid. 

Unlike over-refined flours, millet has a low glycemic index, making it a great choice for balanced blood sugar levels. Its light texture works well in both sweet and savory dishes, making it an excellent base for gluten-free baking.

Savory Roasted Vegetables with Millet-Olive Oil Crust

Savory Millet Crust for a delectable Roast Vegetable Pie. Generated by Firefly Adobe.

Millet-Olive Oil Crust

Ingredients:

1 ½ cups (180g) millet flour*

½ cup (60g) tapioca starch

½ teaspoon salt

½ teaspoon dried thyme or rosemary

¼ cup (60ml) olive oil

4–6 tablespoons (60–90ml) cold water

Instructions:

1. In a bowl, whisk together millet flour, tapioca starch, salt, and herbs.

2. Drizzle in olive oil and mix with a fork until the mixture resembles coarse crumbs.

3. Add cold water, one tablespoon at a time, mixing until a soft dough forms.

4. Press the dough into a greased 9-inch (23cm) pie pan, spreading evenly. Prick the bottom with a fork.

5. Pre-bake at 375°F (190°C) for 10 minutes.

Roasted Vegetable Filling

Ingredients:

1 small zucchini, diced

1 small bell pepper, diced

1 cup (150g) cherry tomatoes, halved

½ small red onion, thinly sliced

2 cloves garlic, minced

1 tablespoon (15ml) olive oil

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon dried basil

1 cup (240ml) unsweetened non-dairy milk

2 tablespoons (16g) chickpea flour

1 tablespoon (15ml) lemon juice

Instructions:

1.Toss zucchini, bell pepper, cherry tomatoes, onion, and garlic with olive oil, salt, pepper, and basil. Roast at 400°F (200°C) for 20 minutes.

2.In a small saucepan, whisk chickpea flour into non-dairy milk and heat until thickened, about 3 minutes. Remove from heat and stir in lemon juice.

3.Spread roasted vegetables in the pre-baked crust and pour the thickened milk mixture over the top.

4.Bake at 375°F (190°C) for 20–25 minutes until set. Let cool slightly before serving.

Sweet African Pie Stories

I just finished reading a fascinating account of Deanne and Jack Hoehn's thirteen-years as medical missionaries in Lesotho and Zambia, back in the 1970s and 1980s. Because the book was written from the collection of Deanne's letters home to her parents in California, it describes struggles and moments of joy that read very much like something that a friend just posted for you on social media. And, because Deanne shares everything of her experience with her mother, there are frequent references to what she cooked for meals, treats, and the picnics. To see more and order, see Amazon.com or Amazon.ca (Canada). (affiliate links)

 She doesn't share any detailed recipes (perhaps they are her mother's recipes or maybe from the "Apple A Day" cookbooks (<-review) published by the Loma Linda medical spouses), but she mentions special items like banana cream pie a few times (and also tamale pie, and several other kinds of pie). I am guessing these are references to well-known Adventist recipes of the time, probably ovo-lacto. 

If you have ever wondered what being a medical missionary in post-colonial Africa was really like, or if you were a missionary yourself and would like to relive/compare parts of that experience, you will really find value in reading this book. 

The following recipe for vegan Banana Cream Pie with a sweet millet crust is not necessarily one used by Deanne, but it is quite delicious and pretty nutritious.

Banana Cream with a Sweet Millet Pie Crust

A yummy Banana Cream Pie embrased by a Sweet Millet Crust. Generated by Firefly Adobe.

Sweet Millet Pie Crust

Ingredients:

1 ½ cups (180g) millet flour*

½ cup (60g) tapioca starch

¼ cup (50g) coconut sugar

½ teaspoon cinnamon

¼ teaspoon salt

¼ cup (60ml) olive oil

4–6 tablespoons (60–90ml) cold water

Instructions:

1. In a bowl, mix millet flour, tapioca starch, coconut sugar, cinnamon, and salt.

2. Stir in olive oil until crumbly.

3. Add cold water, one tablespoon at a time, mixing until a soft dough forms.

4. Press into a greased 9-inch (23cm) pie pan and prick the bottom with a fork.

5. Pre-bake at 375°F (190°C) for 10 minutes.

Banana Cream Filling

Ingredients:

3 ripe bananas, mashed

1 cup (240ml) full-fat canned coconut milk

2 tablespoons (30ml) maple syrup

1 teaspoon vanilla extract

2 tablespoons (16g) cornstarch or arrowroot powder

¼ teaspoon turmeric (for color)

Instructions:

1. In a saucepan, whisk coconut milk, maple syrup, vanilla, cornstarch, and turmeric over medium heat. Stir constantly until thickened (about 5 minutes).
2. Remove from heat and fold in mashed bananas.
3. Pour into the pre-baked crust and smooth the top.
4. Refrigerate for at least 2 hours before serving. 
5. Optional: Top with coconut whipped cream and banana slices.

Both pies highlight the versatility of millet flour, providing a crisp and flavorful crust that complements the fillings beautifully. Enjoy!

*I make the millet flour in my vitamix. You can purchase millet from Amazon.ca or Amazon.com, and if purchased using the above links, we will be paid a small fee. Thank you for your support!

 More Millet recipes-->GF Recipes for Sourdough Discard