A super easy and homemade gluten free pie crust recipe –
Just 5 ingredients + NO flour!
Even if you’re not eating a gluten free diet these days, chances are you know someone who is. More and more people are removing gluten from their diets, and restaurants and supermarkets are starting to take note. Even Cheerios just went gluten free! Nowadays, you can easily find gluten free pasta, flour, frozen meals, and baked goods in both specialty and regular grocery stores.
I found the almond flour for this gluten free pie crust recipe at Trader Joes and was shocked by the low price tag: $3.99 for a full 16-oz package! That is a fantastic deal! (If you don’t have a Trader Joes near you, I’ve also spotted almond flour—also known as almond meal—at Giant, Whole Foods, Harris Teeter, and from online retailers such as amazon or vitacost.) Almond flour can be either a golden color (such as Bob’s Red Mill brand) or the darker color as seen in the photos of this post.
Funnily enough, the gluten free pie crust recipe I’m posting today–which can also be vegan, paleo, and sugar-free–was actually adapted from my Healthy Girl Scout Cookie Tagalongs.
And if you need inspiration for what to put in the gluten free pie crust, I have about a zillion pie recipes and am planning to post yet another one later this week!
I kind of really love pie!!!
Homemade Chocolate Pudding Pie
Raw Cheesecake – 6 Ingredients
Gluten Free Pie Crust
Gluten Free Pie Crust | Healthy + Flourless
Ingredients
- 2 cups almond flour (200g)
- 1/4 tsp plus 1/8 tsp salt
- 1/4 tsp baking soda
- optional pinch stevia
- 2 tbsp plus 2 tsp melted coconut oil (30g)
- 2 tbsp water OR pure maple syrup (30g)
Instructions
(If using this as crust for a pie that you bake, there is no need to pre-bake the crust.) Preheat oven to 350 F. Either grease the bottom of an 8.5 springform pan OR line an 8-inch square baking pan with parchment paper. In a bowl, combine all ingredients and stir to form crumbles. Transfer the crumbly dough to the prepared pan, and press down evenly and firmly with your hands. Bake 14 minutes. Press down with a spoon. (For a 9-inch pan, increase all ingredients by 1.5. Baking time remains the same.)
How did you know I wanted to make a pie today!? That’s an excellent price for almond flour, thanks for the tip 🙂
This sounds like a great idea!! Thank you for this super easy and healthy recipe!
This sounds great! I have no issues with gluten, but for some reason I’ve never been able to make a good pie crust. And when I found out how unhealthy traditional pie crusts were, I didn’t have much desire to eat them anyway. This looks like an easy and healthy alternative. You’ve done it again Katie!
Hey Katie,
Will any oil work in place of the coconut oil?
Thanks again for another wonderful recipe.
I would think so but haven’t tried it. If you try, be sure to report back 🙂
Coconut oil does have a firming effect on the crust when cooled. That is one reason to use it, plus it is incredibly healthy. I would use the coconut oil unless you are totally out.
Katie, I love your blog to pieces. Can you make a coconut crème pie with custard on the bottom? That would be incredible! Also, you forgot sweet potato! More pie making in your future ;D
Aw thank you! Sweet Potato will hopefully be posted later this year! I am also working on coconut 🙂
Oh my gosh that cappuccino cloud cheesecake looks AH-mazing!! I love cheesecake and coffee so I’ll definitely be trying that recipe out!
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Thanks! Was just thinking about gluten free pie crust over the weekend. Mind you I made two pie the old fashion way but will give this a try.
Yes! I’d been looking for a new pie crust recipe! I will be sure to try this one! 🙂
I was excited to find this gluten free recipe. My daughter has a gluten and nightshade allergy. I will be sending her the link to this page.
Thank you so mich for sharing this recipe, Katie! I love pie too. However, the crust always seems to go wrong. Hopefully, I’ll have better luck with this crust! 🙂