This is the best Gluten Free Pie Crust ever because it comes together easily with almond flour, tapioca flour, and coconut flour. Perfect taste and flakey texture.
I’m so excited that I finally have a gluten free pie crust recipe to share with you guys that actually works AND tastes good! How about that?!
If you’ve ever tried your hand at gluten free baking before, you know that it can be a bit tricky. What helps gluten-containing baked goods have their known texture is..well, gluten! Gluten is a protein that is responsible for the elastic qualities of dough, which makes it really awesome to work with when you’re making things like pastry dough because it keeps the dough pulled together.
Therefore, making gluten free pastry dough that rolls out, doesn’t fall apart in a mess AND doesn’t taste like cardboard is kind of a feat! But, after years and YEARS of pie baking, and a lot of kitchen flops, I finally have the perfect recipe for you!
What’s in the pie crust?
- almond flour – my favorite gluten free flour is almond flour because of the taste & fat content. Be sure to use blanched almond flour that’s very fine. Using almond flour helps make the crust flakey…and taste good!
- tapioca flour/starch – tapioca flour or starch acts as a binder flour and gives the crust some elasticity (helping with that lack of gluten). This was the secret ingredient I was missing all of those years.
- coconut flour – this also acts as a binder and gives the crust some pliability + structure. Coconut flour can be really dry if used on its own, but a little bit in the crust helps to dry out the almond flour and keep everything together.
- coconut sugar (optional) – this is optional, but I like a little bit of sweet with any of my sweet pies. Take it out for savory crusts.
- egg whites – these also act as a binder and helps the crust to bake up nice and flakey.
- ghee or butter (or coconut oil) – all crust also needs fat to give it that texture we all love so much. You can use coconut oil if you’re not wanting to use butter or ghee.
How do you make gluten-free pie crust?
I use a food processor, like in my classic pie dough recipe to get this to come together. You can use a fork or a pastry cutter, but if you have a food processor, use it. You’ll need one that holds at least 7 cups. Here’s the one I have!
Now that you know what you need and how to make the crust, here’s a list of recipes to try out with your new staple!
- Caramel Apple Tart
- Peach Blueberry Pie
- Lattice Top Apple Pie
- Mini Coconut Cream Pies
- Chocolate Silk Pie
- Apple Pear Cardamom Pie
- Black Raspberry Pie
- Buttermilk Cheesecake Pie
- Chocolate Chip Pecan Pie
- Quadruple Berry Pie
Perfect Gluten Free Pie Crust
This is the best Gluten Free Pie Crust ever because it comes together easily with almond flour, tapioca flour, and coconut flour. Perfect taste and flakey texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 and 1/4 cup almond flour
- 1/2 cup arrowroot powder/tapioca flour
- 1/4 cup coconut flour
- 1 Tbsp. coconut sugar (optional for sweet pies)
- 2 egg whites
- 1/4 cup melted ghee (or grass-fed butter)
- 1 tsp. salt
Instructions
- Add all of the crust ingredients into a food processor and process until the mixture pulls together.
- Turn out the crust dough and form into a disc. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
- When you’re ready to bake, dust your surface and a rolling pin with some tapioca starch. Roll out the dough to fit your plate or dish.
- If you need a pre-baked pie crust, preheat the oven to 350F. Pierce the crust with a fork and weigh it down with pie weights or dry beans so it doesn’t puff up in the oven. Bake it for 15 minutes, remove the weights, and then bake for 5-10 additional minutes until golden brown.
Nutrition
- Calories: 287
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 g
Do you think my Ninja blender would work?? I don’t have a food processor!
I would just use a pastry cutter or fork and do it in a bowl!
In the post it says to make sure the fat were using is cold, but in the recipe it says to use melted butter. I made this with melted butter and the crust completely fell apart. Should I have used cold butter? I want to make sure I follow the directions exactly! Thanks!
Melted butter is great, just be sure to rest it for the full 30 minutes. If it falls apart a bit, you can simply press it into the pie plate. Gluten-free dough is more delicate than a gluten-filled recipe.
Hi Allie
I like your gluten free pie crust. I could not handle greed to apply this recipes. All we need to gluten free food. Thanks for excellent sharing.
I’m glad you enjoyed it!
Hi Allie
Excellent info for making a perfect pie crust. Thanks for making it simple for us all. 🙂
I like the sound of this. I make scones with sheep yogurt and they are fantastic. My daughter is gluten and dairy intolerant and I am dairy (cows milk products that is). We get by quite well, only eating out is a problem. Here in the UK we have Dove flour, plain, self-raising and bread flour. Do you know how that compares to yours? Thanks for your ideas.
Wow in this post it says to make certain the fat were using is cold, but within the recipe it says to apply melted butter. I made this with melted butter and the crust absolutely fell apart. I want to ensure I comply with the directions exactly! I will try soon this recipe in my own kitchen
Thanks for sharing this article!
Dough is still complete crumbles after 10 min of blending. It’s just powder. Doesn’t work like a dough at all. Disappointing.
Hi! I would recommend adding more fat to your mixture.