Best Gluten Free Pie Crust

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Its that time of year where we gather around the table to enjoy delicious food, including pie! This is my go-to, best gluten free pie crust recipe that I use for the majority of the pies that I make. It only requires a few ingredients and is super simple and stress-free. I prefer to use butter in this recipe because it makes the crust lighter and buttery, but if you are desiring a dairy free crust, you can substitute the butter for coconut oil.

Another important thing to know about this curst is that it can brown very easily (as you can see in my pumpkin pie recipe), so you will want to use a pie crust shield.

I love this recipe because it doesn't include any weird gums or starches. That is one of the things that turns me off from buying store-bought gluten free products. Some of the ingredients in these products just don't seem natural. In this recipe, I use just simple, whole food ingredients that don't irritate the body.

Tips for Success

There are a few things to keep in mind when baking this pie crust. One is using a pie crust shield as I mentioned above. A second tip, if you have time, is to refrigerate the pie crust before baking it. I would refrigerate it for at least a half an hour to an hour before baking.

Third, I don't recommend baking this crust at 400 degrees F or higher. This is because the crust will be more likely to burn at those temperatures. So, when you go to add the filling, try not to bake the pie higher than 390 degrees F. If you are adding a filling that doesn't need to be baked, you can bake this crust on its own first, uncovered (no pie crust shield), for 15-20 minutes at 350 degrees F until browned.

Another thing about this pie crust is that the center tends to rise a little while baking. When you prebake the crust before adding the filling, you can place parchment paper on top of the crust and then place several cups of rice and beans on top of that to weigh it down.

How To Make the Best Gluten Free Pie Crust:

Preheat the oven to 350°F.

In a food processor, blend together two cups of almond flour, two eggs, and a fourth cup of cold, sliced butter until fully blended and the dough is smooth (almost like a crumbly peanut butter).

Next, transfer the dough to a greased pie dish, pressing the dough into the bottom and edges of the pan.

Cover the pie crust edges with a pie crust shield, and bake for 15-20 minutes until partially baked.

Remove from the oven and add the pie filling.

Bake the pie following the directions of the recipe you are using (try to keep the temperature under 400 degrees F as I mentioned above). Make sure to bake with the pie crust shield!

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!

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