This gluten-free pie crust is the only pie crust recipe you'll ever need! It's simple and easy and bound to make a beautiful foolproof pie every time. When baked, it's soft and golden with a touch of sweetness. Made with a few natural ingredients, this almond flour pie crust will be your new go-to recipe.
Thanksgiving Dessert Week
Yes, it's Thanksgiving dessert week here at The Fit Peach and what better way to kick it off than with a how-to guide on the easiest and best gluten-free pie crust?! We have a loaded schedule this week with SO MANY great thanksgiving desserts to bring to your table (big or small). And yes, there are a couple of pies 😉 .
The Easiest Best Gluten-free Pie Crust
Okay I'll say it, gluten-free pie crusts can be a real pain. Honestly, I think pie crusts in general can be rather finicky. Some recipes call for cold butter, some shortening, and maybe even a hour or two of chill time in the fridge.
Let me introduce you to my favorite gluten-free pie crust that checks all the boxes. It only requires a few staple ingredients and has a delicious taste. The texture is also one that won't crumble so it's nice and easy to roll out and transfer to the pie pan. On top of that, this recipe ensures a sturdy crust that will hold up in the oven.
Basically this almond flour pie crust will be your new pie-making-bff. Hold onto this recipe because it's one you'll want to keep around all year long.
What you need to make a gluten-free pie crust
- Almond flour + Tapioca Starch - this represents the base of the pie crust. The almond flour provides the structure, while the tapioca starch helps to cut the density of the dough so it's not so heavy that it crumbles.
- Coconut oil - make sure your coconut oil is in its solid state. Coconut oil can be a tad finicky - it melts around 78 degrees F. You want to use coconut oil that is still solid with the consistency of runny peanut butter. If needed, throw your coconut oil jar in the fridge for a couple minutes and it'll firm right up!
- Maple syrup - for a touch of sweetness. No, traditional pie crust doesn't usually call for a sweetener. However, because we are using coconut oil in place of butter or shortening, the maple syrup adds a little flavor.
- Cold water - make sure your water is ice cold. I will put a couple ice cubs into a bowl of water and measure out the water from there. If the water is too warm, you risk your dough getting too soft (a gluten-free pie crust disaster) which is really hard to work with.
How to make homemade pie crust
With the holidays just around the corner (aka pie season), you're probably thinking about how to make your life easier so you gravitate to the store-bought pie crust. While I'm all for making life a little simpler, there's nothing better than a real homemade pie, crust included. What I love most about this crust is how easy it is to prepare. If you have little ones at home, they'll probably love to help out with the rolling too!
You can make this recipe in a food processor, a stand-mixer, or by hand. The picture included here are with a food processor and video down below shows how to make this with a stand-mixer.
So, let's get started on making the very best gluten-free pie crust shall we?
Step 1 : Combine the flours
First up, add the almond flour and tapioca starch to the food processor and pulse to combine. This helps to get rid of any clumps in the flour.
Step 2 : Add coconut oil, water, and maple syrup
Next, add 2 Tbsp of the coconut oil and 2 Tbsp ice cold water.
Then, add the maple syrup and pulse to combine. You should begin to see a dough begin to form at this point.
Step 3 : Add additional cold water and oil if needed
Add another 1-2 tablespoons of both coconut oil and cold water. Your dough should look like the first image above. If it doesn't add another tablespoon of cold water and pulse until a sticky dough begins to form. Pulse again a few times until the dough starts to incorporate more of the flour. At this stage, you should be able to push the dough together into a large ball like above. Keep pulsing until you can do this with a rubber spatula.
Step 4 : Grease pie pan and roll out the dough on parchment paper
This is probably the most important trick to making a gluten-free pie crust. Roll out the dough ON TOP of a large piece of parchment paper. This makes transferring the dough to a pie dish a whole lot easier.
Flour your piece of parchment paper with a little extra tapioca starch then roll out with a rolling pin to about ¼ inch in thickness. Place your pie dish over top to make sure the dough is large enough to cover the dish. Keep in mind you want about a 2 inch barrier from the pie dish to cover the sides.
Step 5 : Flip the dough into the pie dish
Yes, I said flip. I have found the easiest way to transfer the dough to the pie dish is to flip the parchment paper with the dough on top of the empty pie dish. To do this, scoot the parchment paper with the dough to the left side of the empty dish. Push the parchment paper right up next to the dish. Then lift the far left side up and quickly fold over top of the pie dish.
Your pie dish should look like the images above now. Before you peel the parchment paper off, push the sides towards the center so the dough sinks down into the pie dish. Once you have done this all around the pie, pull the parchment paper off.
Step 6 : Form the edges
After you pull the parchment paper off, press the ends of the dough to the dish to create a thick edge. Press your knuckle into the divots of the dish to create a "wave". This is also the point where you want to fix any broken pieces (you'll probably have a few because this is a gluten-free pie crust after all).
Step 7 : When ready to bake, poke holes into the bottom of the pie with a fork
When ready to bake, poke holes into the bottom of the pie with the back of a fork. This creates space for air to exit in the oven. Without the holes, the air will create bubbles or cracks in the dough when baked.
How to use this pie crust
This gluten-free pie crust can be pre-baked in the oven or used as directed in your absolute favorite homemade pie recipe.
To pre-bake in the oven. I recommend baking at 350 F for 22 - 25 minutes. Let it cool all the way before adding the filling.