Today I bring to you a gluten free pie crust that is also vegan, grain free and refined sugar free. This grain free pie crust is made with almond flour and tapioca starch. It is a press-in crust so there is no fuss with chilling and rolling out the dough. Just mix the ingredients, press into the pan and you have a pie crust in no time at all. Making a healthy pie crust has never been easier!
When I went on a hunt for the perfect vegan and gluten free pie crust, I made a lot of pie crusts that were…okay. “Okay” is not what I want in a pie crust. I want crisp and delicious! All-purpose gluten free flours didn’t give me much luck, they left the crust dense and tough. I finally settled on a mixture of almond flour and tapioca starch and it is a sure winner!
How to make a gluten free pie crust
I have to admit something: as much as I love pie, I haven’t always loved the process of making pie dough. There’s way too many things that can go wrong…the butter isn’t cold enough, the dough gets too warm, the dough rips when transferring it to the pie plate, you didn’t roll it big enough, and on and on. Pie dough is truly an art form, and not one that everyone wants to tackle.
This gluten free pie crust is a press-in crust, which means you mix the dough, press it into the pie plate and send it on its merry way to the oven. Done.
Mix the Ingredients
Start by whisking all the dry ingredients together. Then, slowly add the coconut oil and maple syrup and stir with a rubber spatula until a dough forms. If it seems too wet add a little almond flour. If it seems too dry add a drizzle more maple syrup.
Crumble the dough into the pie plate
Take the dough ball and crumble the dough evenly into the pie plate.
Press the crust into the pie plate
Next, using your fingertips, press the dough in an even layer around the edges of the pie plate. Wet your fingertips to prevent stickiness if you find the dough sticking to your fingers. I find it easier to start with the edges, rather than the middle, to ensure I have an even crust all the way around.
Once the outside of the crust is done, use the palm of your hand to firmly flatten the center of the pie crust. You may also find it easier to use the bottom of a measuring cup to evenly flatten the middle. The crust is ready to be used in your favorite recipe!
Tips for baking the perfect gluten free pie crust
I was going to give you a blueberry pie recipe right after this one so you had something to bake immediately in this pie crust. But, alas, I dumped the whole dang pie face first on my oven door. It was a very very sad day. So, I will go to work on a new pie for you shortly.
But in the mean time…this pie crust can be used as directed in all your favorite pie recipes with just a little adjusting. Follow these tips to make an amazing and simple gluten free pie crust.
- This crust will bake and brown faster than a dough made with wheat flour. Check the pie after 30 minutes. If the edges start browning too much before the pie is done, wrap aluminum foil around the edges to prevent further browning.
- If the recipe calls for blind baking I have found I don’t actually have to line it with foil and put pie weights on it. Just bake in a 350F oven for 8-10 minutes. Proceed with the recipe as directed.
- To make a fully baked pie crust, bake in a 350F oven for 18-22 minutes, or until golden brown.
I’d love to hear what you are planning on making in this gluten free pie crust. Tell me your plans in the comments below!
Gluten Free Pie Crust
Ingredients
- 1 3/4 cup (196 grams) almond flour (or other seed or nut flour)
- 1/3 cup (40 grams) tapioca starch
- 1/2 teaspoon sea salt
- 3 tablespoons maple syrup
- 4 tablespoons coconut oil, melted
Instructions
- Line the bottom of a 9-inch glass pie plate with parchment paper, or lightly grease with oil.
- In a large bowl whisk together the almond flour, tapioca starch and sea salt.
- Using a rubber spatula, mix in the maple syrup and then the coconut oil. Mix until a stiff dough forms. It should feel similar to cookie dough. If the dough feels too wet, add more almond flour a tablespoon at a time. If it feels too dry, add maple syrup a teaspoon at a time until desired consistency is reached.
- Crumble the dough into the prepared pie plate. Wet your fingers to prevent sticking and then firmly press the dough evenly up the sides of the pie plate using your fingertips. Leave enough dough in the middle for the bottom of the pie crust. When the sides are complete, use the palm of your hand or the bottom of a measuring cup to firmly flatten the remaining dough onto the bottom of the pie plate. The pie crust is ready to be used in your favorite recipes!
Notes
- This crust will bake and brown faster than a dough made with wheat flour. Check the pie after 30 minutes. If the edges start browning too much before the pie is done, wrap aluminum foil around the edges to prevent further browning.
- If the recipe calls for blind baking I have found I don't actually have to line it with foil and put pie weights on it. Just bake in a 350F oven for 8-10 minutes. Proceed with the recipe as directed.
- To make a fully baked pie crust, bake in a 350F oven for 18-22 minutes, or until golden brown. Allow to cool before filling.
Sounds great! Any suggestions other than almond flour? Is there such a thing as cashew flour?
Hi Joyce! I have made this using sunflower seed flour and it works great! I have a sensitivity to almonds, so always try my recipes with both almond flour and sunflower seed flour. I have a tutorial on how to make your own nut and seed flours here: https://alternativedish.com/how-to-make-almond-flour-or-any-seed-or-nut-flour/
I am going to try a quiche. Should I bake the crust before filling?
Hi Judy! Yes, bake it for about 8 minutes before adding the filling. Good luck!