Crispy and Delicious Gluten-Free Pie Crusts
I’ve been avoiding gluten for years now because it worsens inflammation. When you have an autoimmune disease, like me, you usually need to maintain an anti-inflammatory diet to help lower the symptoms. But it doesn’t matter why; if you’re avoiding gluten, there’s no need to steer clear of the dessert table for life. It’s easy to make a flaky, decadent, and delicious gluten-free pie crust.
Most gluten-free pie crust recipes call for coconut flour, almond flour, oat flour, or some combination. But no matter which gluten-free ingredient you’re using, pre-baking the curst ensures extra crispiness. It also helps hold everything together. “Bake it before you put the filling in, then once again after the filling is in,” says Jenny Dorsey, a professional chef.
Another secret? Always make sure there’s adequate moisture in your gluten-free crust dough, like eggs or coconut oil, so your crust doesn’t get too dry and fall apart.
The best gluten-free pie crust recipes I’ve tried are these:
- Coconut and hazelnut flour crust
This pie crust is still just as delicious without white flour. Instead, you get the same flaky crust with the help of just a handful of simple ingredients.
Yield: 2 crusts
1 ½ cups coconut flour
1 cup hazelnut flour
½ cup tapioca starch
½ tsp kosher salt
⅔ cup coconut sugar
1 cup solid coconut oil
2 large eggs
- Put all ingredients in a food processor, and pulse until coarse crumbles appear. Add egg and continue to pulse until mixture begins to come together as a ball. Place mixture into bowl and shape by hand into a ball.
- Split the ball into pieces and carefully press into pie mold by hand, making sure bottoms and sides are even, and the bottom edge is tucked in. Poke a few holes at the bottom of the crust with a fork. Bake at 375 degrees for 15 minutes until golden brown. Let cool completely.
- For pie top: Place dough on parchment paper and carefully roll into an even, flat layer. Use the bottom imprint of the final pie dish to create a circle at the center, then trim all excess dough. Reshape the edges, smoothing until aesthetically pleasing. (Optional: punch out cute shapes at the center of dough!)
- Bake at 375 degrees for 10 minutes. Let cool completely.
Almond flour and nut crust
When you combine these simple ingredients in a food processor, you get the perfect blend for a tasty pie crust.
1 cup almond flour
½ cup cashews
½ cup pecans
4 Medjool dates
1 tablespoon coconut oil
- Process all ingredients for 1 to 2 minutes, or until everything is combined with tiny crunchy bits remaining.
- Press evenly into a pre-greased 9-inch tart pan with removable bottom.
- Set aside while making the filling—there’s no need to bake alone. It can also be made ahead of time and stored in the fridge.
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