Gluten Free Pie Crust


This is a basic gf buttery, flaky pie crust that is easy to prepare.

Gluten Free Pie Crust

  • 1/2 cup butter, chopped and cold
  • 1 cup almond flour, packed
  • 1/3 cup coconut flour, packed
  • 1/2 teaspoon salt
  • 2-3 tablespoons water, ice cold

***for sweetnened version add 2 tablespoons honey

  1. Combine butter, flours and salt with a pastry blender or food processor.
  2. Slowly add in water, until dough forms into ball.
  3. Flatten into disk, wrap and refridgerate for at least 1 hr.
  4. Roll out and place in pie dish. It’s ok if it is crumbly or falls apart, just push back together.
  5. Place back in fridge and chill before baking to ensure it will keeps its shape.
  6. Bake in a preheated oven at 325.

*please be aware that almond flour browns quicker than most, so use a pie crust shield if you have one, or tented tin foil works just as well.

*yields 1 9in pie crust, regular or deep

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21 Responses to Gluten Free Pie Crust

  1. Kim says:

    Hey Michelle, I am SO proud of you for getting this up and running and I will be eagerly awaiting your next recipes. I’ll have to make a trip to the grocery store to get the supplies. Have you listed where the best suppliers are? That would be excellent!

    Thanks!
    Kim

    • Michelle says:

      Thanks Kim! I am in the process of organizing my site and will be adding my suppliers and best products to use very soon.

  2. Michelle Lindahl says:

    Hey Michelle,

    Is this recipe also low carb? I’ve never used almond flour or coconut flour and trying to keep the sugars from spiking this Thanksgiving.

    Thanks for checking,

    Michelle

    • Michelle says:

      Yes Michelle, both almond and coconut flours are low carb options and studies have shown honey to cause less of an insulin spike (compared to other sugars/sweeteners)

  3. demi says:

    could i use millet or brown rice flour instead of almond flour???could this work?thanks

    • Michelle says:

      Demi,
      I’m sure it could work, but I don’t have an exact measurement to give you, as almond flour works a bit differently. It will be a little bit of an experiment, please let me know if you try and how it turned out. People are always looking for substitutions and that would be helpful to know.
      ~Michelle

  4. Lauren says:

    Hi Michelle,

    Do you have any suggestions for a dairy-free butter substitute? This looks like such a perfect recipe, but I’m unfortunately allergic to dairy.

    Thanks!
    Lauren

  5. bonnie says:

    Hi! How long do you bake the crust? Then just use it like a regular crust if baking a pie, so it would be twice baked?? Thanks!

    • Michelle says:

      Hi Bonnie,
      You only need to pre bake the pie crust for a filling that does not need to be cooked, otherwise for an apple pie or something like that, there is no need to pre bake it. It will cook thru while the filling bakes.

      ~Michelle

  6. Bobbi Pentland says:

    Hi Michelle,

    When my husband and I went wheat free a few months ago (severe IBS and other health concerns), the biggest worry he had was missing his favourite pie in the whole world……a blueberry/cherry pie that I make once the fruits are in season here in Ontario.

    This year, a very early frost devastated much of the cherry blossoms but the blueberries are doing great! Despite this fact, I managed to find some sour cherries at our local market along with some ‘just picked’ blueberries when I was there on Saturday. I promised Jim I would try to make him a pie using your Gluten Free pie crust recipe.

    Well not only did I make it…….it turned out to be one the best pies I have ever made…….period! I am sending you a picture of my accomplishment……..your crust looks and tastes wonderful!

    Thanks so much for all of your wonderful recipes……..I have a month off for summer holidays and I intend to try many of them!

    Bobbi Pentland,
    Hamilton, Ontario
    Canada

  7. Mrss Buhrke says:

    Hi Michelle,

    My family is used to eating Quiche …and previous it would have been wheat for the lining. Have you tried this recipe for a savory quiche yet? Thanks

    • Michelle says:

      You know I have yet to make this crust into a quiche. I have gotten so used to making frittata’s (crust-free egg casseroles), but I’m sure it would work! Please let me know how it turns out for you!
      ~Michelle

  8. Amanda says:

    I’m so excited to try this! I can’t eat wheat but I also can’t eat rice and most pastry recipes I’ve found so far call for rice flour :(. I have a question…did you use a regular almond flour ( like Bob’s) or a blanched almond flour? It often makes such a big difference so I wanted to check before I bake my pumpkin pies

  9. Muse says:

    Hello and thank you for posting, most recipes’ are so complicated and have a TON of ingredients……..this looks so simple and easy to do ….thanks again!!!

  10. Jackie Henry says:

    I am so glad to have found your site…I have just begun trying to be wheat or Gluten free while controlling the amount of carbs I eat…it makes it real tough as I have always been the cook in the house and have to feed others who don’t necessarily have to have the same diet…I am always looking for substitutions, but have come to realize it’s not a 1 to 1 ratio…or even what works better than others…I am very new at this and any information is always appreciated! This recipe could same me a lot of time and effort especially at Thanksgiving! Thank you!
    Jackie

  11. Donna says:

    I’m trying to make an apple pie but your gluten free pie crust doesn’t have a required time for cooking. How long do I cook the crust for. None of your pie crust recipes have times for cooking on them. If you could let me know it would be great. I live your recipes and hope this turns out well.

    • Mare says:

      Donna, Michelle replied in an earlier post:
      “You only need to pre bake the pie crust for a filling that does not need to be cooked, otherwise for an apple pie or something like that, there is no need to pre bake it. It will cook thru while the filling bakes.” She also warned to use a pie shield or tin foil so the crust does not burn.

  12. Jeanne says:

    I just want to thank you so much for your wonderful website, Michelle. It is recommended in the “Wheat Belly” cookbook and for good reason! I am brand new to the GF lifestyle and still in a state of mass confusion but I must be doing something right because I feel better than I have since I was young and my huge “wheat belly” is rapidly shrinking.

    It is wonderful of you to spend so much time helping others!

  13. Christin says:

    I know this is kind of an old post, but could anyone help me? Would it be possible to substitute tapioca flour for the almond flour?

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