Easy Gluten-Free Pie Crust
A simple and versatile gluten-free pie crust recipe made with almond, tapioca, and coconut flours, perfect for both sweet and savory fillings. This crust is easy to make and ideal for healthy baking!
Equipment
- 9-inch (23 cm) round pie pan
Ingredients
- 1 ¾ cups Wholesome Yum Blanched Almond Flour (superfine for best texture)
- ⅓ cup Tapioca flour (also called tapioca starch, helps make the crust pliable)
- 1 tablespoon Wholesome Yum Organic Coconut Flour (balances texture and prevents stickiness)
- ¼ teaspoon Sea salt (use ½ teaspoon for a savory crust)
- 3 tablespoons Unsalted butter (measured solid, then melted; substitute ghee or coconut oil for dairy-free)
- 1 large Egg (whisked; or use about 2 tablespoons additional butter, ghee, or coconut oil if making only a bottom crust)
- 1 tablespoon Wholesome Yum Zero Sugar Honey (optional, for sweet pies; omit for savory)
- ½ teaspoon Vanilla extract (optional, for sweet pies; omit for savory)
Instructions
- Prep Your Oven & Pan: Preheat your oven to 350°F (177°C). Get a 9-inch (23 cm) round pie pan ready by lining the bottom with parchment paper or greasing it well.
- Mix Dry Goodies: In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, and sea salt until they're well combined.
- Add Wet Wonders: Stir in the melted butter, whisked egg, and honey (if you're making a sweet crust). If you're adding vanilla, mix it into the melted butter first for a smoother blend.
- Form the Dough: The mixture will look a bit crumbly at first, but don't worry! Just keep pressing and stirring with a spoon or your hands until it comes together to form a uniform dough without any dry spots.
- Shape Your Crust: Press the dough evenly into the bottom and up the sides of your prepared pie pan. You can flatten it into a disc first, then gently spread it. Feel free to flute the edges for a beautiful finish!
- Ready for Baking: If you plan to "blind bake" (partially bake the crust before adding a filling), gently poke a few holes in the bottom with a fork to prevent it from puffing up during baking.
- To Parbake (Blind Bake): Bake the crust for 6-10 minutes, or until the edges look lightly golden. Baking time can vary slightly depending on your pan. If your pie will be baked again with a filling, shield the edges with foil or a pie shield to prevent them from getting too dark.
- To Bake with Filling: If you're baking the crust directly with a filling, start by baking at 400-425°F (204-218°C) for 8-10 minutes. Then, cover the edges with foil and reduce the oven temperature to 350°F (176°C) to finish baking the filling. This trick helps prevent a soggy bottom!
Notes
This recipe provides a versatile gluten-free pie crust, adaptable for both sweet and savory pies.
Nutrition per serving (1 of 12):
- Calories: 140
- Total Carbs: 7.3g
- Net Carbs: 5.4g
- Fats: 11.5g
- Protein: 4.1g
