Gluten Free Pie Crust
This easy pie crust is gluten-free, vegan, and paleo! Made with natural ingredients like almond flour, this gluten-free pie crust perfect for everything from pumpkin pie to apple tarts.
Pie season is here! Let the pie making commence! Pie is one of those things I grew up loving, but as an adult haven’t been very fond of. As a teenager I would literally sit on my bed with a girlfriend and polish off an entire Marie Callender’s pie. Oy vey! Pies taste great, but almost always leave me with a stomach ache. They’re usually just too heavy, too butter laden, too sweet, with too much processed white flour for me to tolerate.
We’re going to change all that though, with a a couple of naturally vegan, gluten-free, and naturally sweetened pie recipes. I’ve been baking pies like crazy the past week and currently have three in my refrigerator. I’m so excited to share these pies with you, but first thing’s first. We need a good pie crust recipe. I’ll be linking to this gluten free pie crust when I post those pies.
Gluten Free Vegan Pie Crust Ingredients
Traditional pie crust is made from just a few ingredients: white flour and butter with a little salt and sugar. It has a mild flavor that compliments many pie fillings. This gluten free pie crust is similarly simple, but with less processed, more nutritious ingredients: almond flour, coconut oil, and maple syrup. I’ve been really enjoying baking with almond flour. It’s just blanched almonds that have been finely ground. Did you know it’s the flour used in French macarons? Oui oui! I got the idea for this almond flour pie crust after baking these vegan, gluten-free chocolate chunk cookies and these little lemon tarts!
Check out a couple of the pies I’ve made with this gluten free pie crust!
This Caramel Apple Tart is what autumn dreams are made of. I can’t wait to share this recipe with you in the next few weeks! You’re going to love it! I love the hearty flakey almond flour crust with the salty coconut caramel sauce and apples. This one may end up on our Thanksgiving table this year.
When I originally worked on this pie crust recipe it was for this Vegan Pumpkin Pie. I was so happy to find that this gluten free pie crust recipe rolls out beautifully and allowed me to cut out some leaf shapes to top my pumpkin pie. I wish I could hand you a slice through the screen because this pumpkin pie was so good.
Don’t miss the short video so you can get a better idea of how to make this pie crust!
- 2 cups almond flour (I used Trader Joe's)
- 1/4 cup arrowroot starch (I used Bob's Red Mill)
- 1/4 teaspoon salt
- 3 tablespoons melted coconut oil
- 1 tablespoon maple syrup
- Preheat the oven to 350 degrees F. Add almond flour, arrowroot, and salt to a medium sized bowl. Whisk to combine. With a rubber spatula or spoon, stir in the coconut oil and syrup until the mixture is crumbly but sticks together when pressed. Add a little water if the mixture is still too dry, about 1 tablespoon should be plenty.
- Form a ball with the dough. Press into a tart or pie dish, or place on a piece of parchment paper and roll until about 1/8" thick and then place into your pie dish. Prick the bottom and sides of the pie crust with a fork to prevent bubbling, though I haven't noticed any bubbling with this recipe. Place the crust in the freezer for 5 minutes.
- For tarts like my caramel apple tart, this pie crust recipe does not need to be pre-baked. For pies with wet fillings like pumpkin pie, pre-bake for about 10 minutes to prevent it from getting soggy. For custard filled pies like chocolate cream, bake the crust completely, about 12-15 minutes and let cool before filling.
Nutrition Information:Yield: 6 Serving Size: 1 slice
Amount Per Serving: Calories: 125 Saturated Fat: n/ag Cholesterol: n/amg Sodium: n/amg Carbohydrates: n/ag Fiber: n/ag Sugar: n/ag Protein: n/ag