Gluten-Free Pie Crust Recipe | The Recipe Critic
Not only is this gluten-free pie crust buttery and delicious, it only takes 4 simple ingredients to make! It’s also keto-friendly, making it the perfect diet choice for Thanksgiving!
The best pies start with the crust. I love making mine from scratch because one, it’s a lot easier than you might think, and two, they taste a million times better! This holiday season, try Grandma’s Perfect Pie Dough and check out this blind baking guide to make sure your pies are perfect!
The best gluten-free pie crust recipe
Pie is one of the best things about Thanksgiving, and you should be able to enjoy it even if you’re on a gluten-free diet! This gluten-free pie crust gives you the best of both worlds. It’s still golden and buttery, but made with almond flour to make it healthy! And for those of you who are also looking for something keto, consider this your lucky day. Almond flour is naturally low in carbohydrates!
This gluten-free pie dough is very easy to make. And did I mention you only need 4 simple ingredients to make it? It’s the answer to all your Thanksgiving baking needs! This crust is so buttery and flaky and a must-have for the holidays. You might even like it more than a traditional crust! Use it with your favorite pie recipe, you can’t get enough.
Ingredients you will need
I mean, does it get any simpler than that? As long as you have almond flour, the rest of the ingredients needed to make this gluten-free crust are probably in your pantry right now! Note: All measurements can be found below in the recipe card.
- Almond powder: Be sure to use almond flour and not almond flour. They have a different consistency. Also, the finer the flour, the better! I used ultra-fine almond flour to keep my crust lump-free.
- Salt: You just need a pinch to keep your pie crust from tasting bland.
- Butter: Since we add salt separately, I used unsalted butter here.
- big egg: A large egg binds all the ingredients together!
How to make gluten free pie crust
It only takes 45 minutes from start to finish! This easy gluten-free almond flour pie crust recipe is definitely one to keep on hand. It’s so simple but it works perfectly every time. Gluten sensitivity or not, this is something the whole family can enjoy.
Preparation of the dough
- Prepare the pie dish, preheat the oven: Lightly grease a pie pan with cooking spray or butter and set aside. Preheat your oven to 350℉.
- Mix the ingredients : In a large bowl, combine your dry ingredients – almond flour and salt. Then add your melted butter and your egg. With a hand mixer, mix all the ingredients together. Once everything is well mixed, knead the mixture a little by hand so that it all forms a big ball.
- Go out: Lay a sheet of parchment paper on a flat surface and place the dough on it, press flat and lay another sheet on top and roll out the dough into a circle that will fit your pie pan.
- Add to the pot: Remove the top sheet and place the dough in the pie pan, dough side down. Once you’ve centered it on the pie pan, remove the other sheet of waxed paper.
- Form: It is normal for your crust to fall apart at this stage, this is when you will press the batter into the pan evenly until the entire pan is covered. At this point you can create a decorative border.
- Bake: Prick the bottom of your gluten-free pie crust with a fork and bake for 15-20 minutes with a shield of crust covering the edges. The crust should be golden when cooked.
- Par-Bake if necessary: If you are filling the pie with a filling that is to be baked into the crust, pre-bake the crust for about 10 minutes, then remove the crust from the oven, fill and bake according to the filling’s instructions.
Should I use pie weights?
Almond flour is a little denser than regular flour, so it tends to hold its shape better. The use of pie weights is optional! If you want your gluten-free pie crust to be as perfect as possible, you can use pie weights, uncooked rice, or dried beans in the bottom to keep it from rising or cracking while baking.
Now that you have this delicious gluten-free pie crust ready to go, all you have to do is add a tasty filling! This gluten-free pie crust is perfect for cream and fruit pies. Here are some of my favorite recipes to follow if you need some Thanksgiving dessert inspiration! Find more of my favorite pie recipes here.
Tips for making your pie crust
From baking tips to substitutions, here are some ways to perfect your gluten-free pie crust. It’s so flaky, buttery and delicious! You will absolutely love it!
- Use as a single crust: This crust works best as a bottom crust. I recommend using it with a pie that won’t require a crust on top. (Coconut cream pie, I’m looking at you!)
- Make it dairy-free: You can replace the butter with coconut oil for a dairy-free option.
- Add sweetness: If you want to sweeten this pie crust, you can add 1 tablespoon of sugar or a sugar substitute.
- Use a food processor: Instead of a hand blender, you can use a food processor to get nice fine crumbs. This easily mixes all the ingredients.
How long does gluten-free pie crust last?
The good news is that this pie crust is ideal to prepare in advance! Preparing it ahead of time is great for easing the pressure on turkey day.
- In the refrigerator: Store covered with plastic wrap for up to 1 week.
- In the freezer: Store wrapped in plastic wrap or in an airtight bag or container for up to 3 months.
Lightly grease a pie pan with cooking spray or butter and set aside. Preheat your oven to 350℉.
In a large bowl, combine your almond flour and salt. Add your melted butter and egg, with a hand mixer mix all the ingredients together. Once everything is together, knead a little by hand to make a big ball.
Lay a sheet of parchment paper on a flat surface and place the dough on it, press flat and lay another sheet on top and roll out the dough into a circle that will fit your pie pan.
Remove the top sheet and place the dough in the pie pan, dough side down. Once you’ve centered it on the pie pan, remove the other sheet of waxed paper.
It is normal for your crust to fall apart at this stage, this is when you will press the batter into the pan evenly until the entire pan is covered. At this point you can create a decorative border.
Prick the bottom of the crust with a fork and bake for 15-20 minutes with a crust shield around the edges. The crust should be golden when cooked.
If you are filling the pie with a filling that is to be baked into the crust, bake the crust for about 10 minutes, then remove the crust from the oven, fill, and bake according to the filling’s instructions.
calories1735calories (87%)Carbohydrates48g (16%)Protein54g (108%)Big161g (248%)Saturated fat38g (190%)Polyunsaturated fats3gMonounsaturated fat14gtrans fat2gCholesterol286mg (95%)Sodium1231mg (51%)Potassium75mg (2%)Fiber24g (96%)Sugar8g (9%)Vitamin A1656UI (33%)Calcium509mg (51%)The iron9mg (50%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and serving sizes per household.