An easy gluten-free pie crust recipe that doesn’t require any fancy pastry skills! Made with almond and oat flour, this dough comes together in the food processor in minutes! A crisp, flaky crust, that’s super versatile. Use it with all your favorite pie fillings!
It’s springtime, and for the first time ever I’ve been on a roll with baking pies and tarts! Usually, I’m more of a cake and brownie kind of girl, but I really think that the flavors of spring are best presented in a gorgeous pie.
Some of my favorites are lemon meringue, or key lime pie! But I also love a nice berry tart! Next on my list is a strawberry rhubarb, blueberry, or cherry pie as fresh berries come into season!
If you’re on a pie kick like me, but need a simple gluten-free crust, I’ve got the recipe for you!
I first made this crust when I was making my tart, but realized it could be used for any kind of pie, like pumpkin pie or apple pie, or any type of fruit pie! It bakes up nice and crispy, and even though it doesn’t have any butter or oil, it’s super flaky too!
It’s also a great recipe for those that are looking for something healthier than the typical buttery pastry. You won’t find any cold butter or need for a pastry cutter in this recipe. Made with almond flour, oat flour, and a touch of coconut sugar, it has fewer calories and fat than a typical buttery pastry, which means you can really load up on all the good luscious filling on the inside!
Why you’ll love this gluten-free pie crust…
- Easy to make
- No kneading necessary
- Comes together in minutes
- Made with healthy gluten-free flours
- Crisp and flaky
- Fewer calories and fat than a typical pastry dough
- Vegan and Dairy-Free
Recipe Ingredients and Notes
Blanched Almond Flour: Be sure to use almond flour, not almond meal. Almond flour is low in carbs, has a slightly sweet flavor, and has tons of vitamins and nutrients. It is made by blanching whole almonds, removing the skin, and then grinding and sifting them into fluffy flour.
Tapioca Flour: Another gluten-free flour, tapioca flour is starchy, and also has a slightly sweet flavor. It’s made from cassava root. If you can’t find the flour you can also use tapioca starch.
Oat Flour: You can make your own oat flour by finely grinding rolled oats, or buy your own. Oats are naturally gluten-free, although some brands are cross-contaminated. Be sure to get a certified gluten-free brand when purchasing. You can also use gluten-free flour blends as a replacement.
Coconut Sugar: For a slightly sweeter flavor, I add a bit of coconut sugar. However, for savory pies or quiches, you can leave this ingredient out.
Salt: I recommend using kosher salt for the best results.
Cold Water: The only liquid added to this pie crust is water. Add it slowly so that the dough does not become too moist.
Tools and Equipment You’ll Need
Step 1: Place almond flour, tapioca flour, oat flour, coconut sugar, and salt in the food processor. Pulse a few times to combine.
Step 2: Add cold ice water. Start with 3 tablespoons, and pulse. If more is needed add an additional tablespoon one at a time, pulsing in between each addition.
You will need anywhere from 5-7 tablespoons total. Stop adding the water when the dough forms a ball in the food processor and has play dough like texture.
Step 3: Remove the dough from the food processor. Place on a sheet of parchment paper. Form the dough into a ball with your hands.
Step 4: In smooth long strokes using a rolling pin, roll the dough into a circle about 10-12 inches in diameter and ¼ of an inch thick.
Step 5: Spray your pie dish with cooking spray (optional). Then place the pie dish over the dough, and gently flip the dish so that the dough is now in the pan. Alternatively, you can roll the dough onto your rolling pin, and then roll it back out over the pie dish.
Step 6: Using your fingers, gently press on the bottom crust into the edges of the pie pan, and up the sides. With a sharp knife, cut away the excess dough.
Note: This dough is not as malleable as other pie crusts. Therefore, I don’t recommend pinching the crust along the edge. I simply cut away the extra dough which leaves a nice clean look.
Step 7: If doing a blind bake, pierce the dough with a fork along the bottom to create some air. You do not need to add any pie weights. Bake at 325 F for 20 minutes or until golden brown.
Top Tips for Making this Gluten-Free Pie Crust Recipe
- Use cold water to add to the dough. Add one tablespoon at a time. Depending on the consistency of your dough you will need between 3-5 tablespoons, but you don’t want to add too much and have it come out sticky.
- Make this recipe in advance. Simply prepare the dough, wrap in plastic wrap, and store it in the refrigerator until ready to use. Allow the dough to come to room temperature before rolling it out. The dough will keep in the fridge for 2-3 days.
Double-Crust Pie: This recipe is for a single pie crust, but you can easily use this recipe to create a double-crust pie or top crust. Simply double the ingredients, and divide the dough into two equal parts. You may need to prepare it in two batches if your food processor is not large enough.
No Food Processor: If you don’t have a food processor, combine the dry ingredients in a large bowl. Then slowly add the water using your clean hands to knead and combine the water and flour.
Different Flours: I highly recommend sticking with the almond flour, and tapioca starch, but you have a little wiggle room when it comes to the oat flour. I find oat flour works best, as it helps to create a crusty, flaky pie crust, but other flours you could try include brown rice flour, or a 1:1 all-purpose flour blend.
There are not a lot of ready-made gluten-free pie crusts available to buy in the stores. However, brands are making new products to accommodate those that follow a special diet. The brand Kinnikinnick makes one, however, it may be tricky to find them in your local supermarket. You may be able to find their brand at Whole Foods.
Another brand available is called Wholly Wholesome. You can find it in the freezer section.
No, Pillsbury’s pre-made pie crusts are not gluten-free. At this time, I was not able to find a Pillsbury pie crust product that is gluten-free.
Yes, Trader Joe’s does have a pre-made crust available. It is made with butter and a gluten-free flour blend. So if you are also vegan, this is not the pie crust for you. You can find it in the freezer section of the store.
How to Serve
This gluten-free pie and the vegan dough will work with just about any pie, whether that’s a cream-based, no-bake filling, fruity pie, or even savory ones such as this Just Egg Quiche.
Try these other healthy gluten-free desserts!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Gluten Free Pie Crust
- 2 cups almond flour blanched
- ½ cup tapioca flour
- ¼ cup oat flour
- 2 tablespoon coconut sugar leave out if making a savory pie
- ¼ teaspoon kosher salt
- 5-7 tablespoon water
- Place almond flour, tapioca flour, oat flour, coconut sugar, and salt in the food processor. Pulse a few times to combine.
- Add cold ice water. Start with 3 tablespoons, and pulse. If more is needed add an additional tablespoon one at a time, pulsing in between each addition. You will need anywhere from 5-7 tablespoons total. Stop adding the water when the dough forms a ball in the food processor and has play dough like texture.
- Remove the dough from the food processor. Place on a sheet of parchment paper. Form the dough into a ball with your hands.
- In smooth long strokes using a rolling pin, roll the dough into a circle about 10-12 inches in diameter and ¼ of an inch thick.
- Spray your pie dish with cooking spray (optional). Then place the pie dish over the dough, and gently flip the dish so that the dough is now in the pan. Alternatively, you can roll the dough onto your rolling pin, and then roll it back out over the pie dish.
- Using your fingers, gently press the bottom crust into the edges of the pie pan, and up the sides. With a sharp knife, cut away the excess dough.
- If doing a blind bake, pierce the dough with a fork along the bottom to create some air. You do not need to add any pie weights. Bake at 325 F for 20 minutes or until golden brown.
I’ve used this pie crust for a couple pies so far and it has been delicious every time! Definitely making some pies for this weekend and using this recipe. Excited!
Thanks for the tip on using almond flour and not almond meal! This turned out great!
This is perfect! We have so many people requesting gluten free pie and this is wonderful!