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Sprouted Buckwheat Pastry Dough

Gluten-free sprouted pastry dough that turns crispy when dry, perfect for pie.
Prep Time45 mins
Cook Time1 hr 20 mins
Total Time2 hrs 5 mins
Servings: 8
Author: Amanda Nicole Smith


  • 2 cups buckwheat groats; soaked
  • 1/2 cup almond flour
  • 1/4 cup flax seed
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 1/4 vanilla bean; or 1/2 tsp vanilla extract
  • 1/4 tsp sea salt


  • Soak buckwheat groats for 4-6 hours.
  • Rinse and drain in strainer every 8 hours for 1-2 days until little tails have sprouted.
  • Grind flax seed in spice grinder.
  • Add all the crust ingredients to a blender or food processor and process until well mixed.
  • Form a dough ball and put it in between two fairly large sheets of plastic wrap or parchment paper.
  • Roll out the dough thinly.
  • Peel one side of the plastic wrap off, and drap the crust, plastic side down, over a 9-in pie dish.
  • Cut away the excess crust to use for lattice.
  • Dehydrate at 115 degrees for 1 hour.
  • After 1 hour it should be crispy on the inside, take the crust out of the dish and carefully remove the plastic wrap.
  • Dehydrate the crust on a ventilated surface for another 20 minutes, or until the crust is crispy on both sides.


Once crust is dried you can add whatever filling you want, as long as it is not super wet. If it is wet try to dehydrate the insides in a separate bowl before filling crust.