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.)
Is there a version of this recipe for savory fillings like eggs, chicken, etc? Thanks!
You can always experiment with leaving out the sugar. If you find something that works, please be sure to report back to let us know.
Could I sub the almond flour for coconut flour?
I would first like to say thank you for all of your amazing recipes and ideas. I was a bit terrified about adopting a vegan diet (health reasons), but your recipes have made the transition much easier.
For this crust recipe, can I substitute the almond flour with coconut flour or some other gluten-free flour?
Thanks again! ☺
Could I make any of your pies (using your pie crust recipe ) in muffin mounds to make individual ones ? I wanted to make the chocolate tofu pie but don’t have a pie dish only cupcake /muffin trays ?
You can always experiment!
Your recipes look sinful, and I want to make all of them. But, you use Coconut Oil in most of them, and I have not been happy with how Coconut Oil tastes and neither has my family.
What other oils do you recommend for those of us who can’t use Coconut Oil that will give the same results?
If a recipe just says “oil” then you can use vegetable oil. But if the recipe specifically calls only for virgin coconut oil, it is in there because it will solidify when chilled and hold a recipe together.
have you ever made it in advance and froze it?
Love this crust! One question though. You say 2 Tbsp + 2 tsp of coconut oil (17g). 2 Tbsp on my jar is 28g + 2 tsp would be about 34g total. Am I reading your recipe incorrectly? Thanks!!
Hi, thanks for bringing this to our attention. This definitely looks like a typo and we are fixing it right away. Yes, should be closer to 30g.
HI Katie – do you know how you could make this a chocolate crust? Add cocoa and how much would you think? Thank you!
Hi what about using this one? Otherwise yeah definitely you can try adding cocoa! https://lett-trim.today/2012/05/13/ridiculously-easy-chocolate-pie-crust/%3C/a%3E%3C/p%3E
My favourite crust ever!!!! Made with the chocolate silk pie, it’s my go-to recipe to impress! Just want to report a substitution – not one I made willingly though, I had to: I had almost run out of almond flour and didn’t remember it until I actually got started on the pie. I had about one quarter cup of almond flour left (maybe even less), and just used buckwheat flour as a replacement (I know, it looks like I am never wasting an occasion to praise buckwheat flour… no, I don’t have any share or interest in a buckwheat company, and yes, it just really easy THAT great 🙂 ).The dough turned out the same as with almond flour, and once baked the taste was obviously a bit different, but SOOO good. Next time I will try with one cup almond, one cup buckwheat!
Looks amazing. Question is why does this need baked at all if making a no bake pie? Is it just to help hold together? Thank you.
You can definitely experiment with not baking it first. Let us know how it goes if you do!