I am trying not to use wheat flour in my pie crust but nothing seems to come close to the flaky crust I get with wheat. I tried all oat and cashew flour and the crust was more like a crumbly crust if that makes sense. Like a cookie. Tasted great but not that flaky crust that I want. This morning I am going to try a combo with quinoa flour, oat flour, cashew flour and whatever else I can find in the pantry. The quinoa flour is new to me, can anyone tell me how this might bake up? Flaky, heavy, crumbly? The recipe I use is 2.5 cups flour, 2 sticks butter .5 cup + 3tbs ice water and 1 tsp salt. Or if anyone has a recipe that uses all butter and does not use wheat would you share it? Thank you!!!
I'm going to assume that the primary question is "How can I make a flaky pie crust without wheat flour?" Note that recipe requests are off-topic on this site, but substitution questions are on-topic.
The key thing which wheat flour gives you is gluten. Quinoa is gluten-free, so it's not going to help you much. However, there are ways of making gluten-free breads, cakes, etc. The first hit which Google gives me uses cornstarch, xanthan gum, and gluten-free flours. The second uses arrowroot starch, xanthan, and gluten-free flours. Xanthan isn't the only way of substituting for gluten, but it seems promising.
Use white spelt flour. It comes out flakier than even regular white flour. It’s amazing!