This recipe for Gluten Free Pie Crust is made with only five ingredients, and my husband says it tastes like cookies.
Better yet? It’s nut free and dairy free.
Recipe for Gluten Free Pie Crust
In 2001 I went on a grain-free diet.
Then in 2009, I wrote The Gluten-Free Almond Flour Cookbook and have been referred to as the “Queen of Almond Flour” over the years.
Still, since I know nuts aren’t everyone’s cup of tea, I figured it was critical to create a pie crust recipe without almond flour.
Home Made Pie Crust Recipes
While I don’t have any dietary need that would lead me to create a nut-free pie crust for myself, I know just how many of you have nut allergies.
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And so, this nut-free pie crust was born.
It’s really important to have a home made pie crust for everyone who needs it.
Recipe for Vegan Pie Crust
That’s why my Gluten Free Pie Crust is egg free too.
So many people suffer from egg allergies, and it’s so hard to find good recipes that are egg-free.
If you avoid eggs, check out my Egg-Free Recipes page.
Pie Crust How to Make
This recipe for Gluten Free Pie Crust couldn’t be easier to throw together.
I make it with one of my favorite kitchen tools, my food processor.
How to Make Pie Crust from Scratch
Just whiz the arrowroot, coconut flour, and salt together, then pulse in the shortening and maple syrup. That’s it for the ingredients!
After that, press the dough into the pie pan, and you’re good to go.
Gluten Free Pie Crust
Ingredients
- 1 cup arrowroot powder
- ¼ cup coconut flour
- ⅛ teaspoon celtic sea salt
- ½ cup palm shortening or salted butter, cold
- ¼ cup maple syrup
Instructions
- In a food processor combine arrowroot, coconut flour, and salt
- Pulse in shortening and maple syrup until dough forms
- Press dough into 9 inch glass pie dish
- For no bake pies: bake at 350°F for 13-18 minutes, until goldenFor baked pies: par bake at 350°F for 8-12 minutes
- Cool
Easy No-Roll Pie Crust
The beauty of this Gluten Free Pie Crust is that it’s a press in pastry crust, also referred to as a no-roll pie crust.
Personally, I love rolling out my pie crust between two pieces of parchment paper, transferring it to the pie pan, and then patching as needed.
The photo above is of my older son making his own rolling pin when he was seven years old.
I still have it in our kitchen drawer!
But back to pie crusts –most people think a simple press in, no-roll crust is far easier to work with.
How to Blind Bake a Pie Crust
Are you wondering how to blind bake a pie crust?
Blind baking is quite simple, all it means is to bake the pie without the filling.
This technique is great if you want the crust to set and stay firm.
Pie Crust Blind Bake
If you’re using this crust to make my Paleo Pumpkin Pie blind bake it for 10 minutes, then bake it again along with the filling.
For my Vegan Pumpkin Pie and other no-bake custard fillings that firm in the refrigerator, bake this Gluten Free Pie Crust as directed above, until golden brown.
Let it cool and set for a couple of hours prior to filling it.
I often bake it the night before.
Low-Carb Pie Crust
This is not a low-carb pie crust.
It’s made with arrowroot flour which is composed entirely of carbohydrates.
My favorite low-carb pie crust is my Pie Crust with Almond Flour.
Made with almond flour and egg, it works very well for those in need of Keto Diet Healthy Recipes.
Buttery Pie Crust
My family finds this Gluten Free Pie Crust to be sweet and crunchy, while my Pie Crust with Almond Flour is a more buttery crust.
Flakey Pie Crust
My husband loves my Gluten Free Pie Crust recipe –it’s his favorite!
Flaky and sweet, it’s wonderful with both baked and refrigerated fillings. What will you fill it with?
Pie Crust Recipes Easy
Below are some of my favorite home made pie crust recipes.
Pie Crust with Almond Flour
Mentioned above, the perfect buttery four ingredient pie crust is my Pie Crust with Almond Flour.
All you need to make this incredible crust is almond flour, butter, egg, and salt. Almond flour is hands down the best low-carb flour.
Pie Crust Graham Cracker
If you’re looking for a graham cracker style crust, my Pecan Pie Crust brings a nutty flavor to the table.
Our favorite filling for this four ingredient crust is apples.
Filling for Pies Recipes
Do you love pie? We do!
Below are the best healthy pie recipes using my two favorite crusts –my Gluten Free Pie Crust above and my Almond Flour Pie Crust.
Recipe for Chocolate Pecan Pie
My Chocolate Pecan Pie isn’t just for Thanksgiving, you can find it on our table year-round.
With only five ingredients in the filling (eggs, coconut sugar, coconut oil, chocolate chips, and pecans), you’ll love how easy this pie is to throw together.
I’ve made Chocolate Pecan Pie in my Gluten Free Pie Crust and Almond Flour Pie Crust, and it works incredibly well in both.
Truth be told? My family goes gaga for it in the former, saying it tastes like pie filling nestled in cookies!
How to Make Banana Cream Pie
Didn’t think you’d ever find a recipe for Low-Carb Banana Cream Pie?
Not only is this low-carb, it’s the best banana cream pie recipe around.
My five ingredient banana cream pie filling is made with a base of low carb coconut milk and coconut oil with bananas blended in.
This is not only a dairy free banana cream pie recipe, it’s vegan as well.
Throw this filling into my Almond Flour Pie Crust, and soon you’ll be enjoying your own delicious Banana Cream Pie!
Recipe for Chocolate Pie
Looking for a Chocolate Pie recipe?
My four ingredient (chocolate chips, eggs, honey, and salt) Chocolate Pie is so easy to put together!
It’s also a family favorite, especially smothered in homemade Whipped Cream.
Vegan Pumpkin Pie Homemade
Do you need a vegan pie recipe that tastes like the real thing?
Try my Pumpkin Pie No Bake, which can be found at our Thanksgiving table every year.
This fantastic pie is low carb and perfect for those in need of Keto Diet Healthy Recipes.
It contains freshly roasted pumpkin, healthy fat from coconut, and a hint of maple syrup, though I’ve made the pie without that sweetener, and it’s just as amazing.
Vegan and no-bake? It couldn’t be easier! I’m all about saving oven space on Thanksgiving and other holidays.
I love pumpkin pie filling recipes which is why I also created one for a Traditional Baked Pumpkin Pie.
Pie Crust Homemade Recipe
There’s nothing better than homemade pie crust nestling a glorious filling.
What’s your favorite type of pie? Leave a comment and let me know!
This post is an oldie but goodie from the archives. I first shared my Recipe for Gluten Free Pie Crust in 2017.
Aimee says
Hello Elana!
I just blind baked this crust, followed as written and jas worked womderfully thus far. I plan to fill it with your paleo pumpkin pie filling which i also made as written and love. Have you every baked a pie in this crust a day prior? Hoping it will not get soggy but thought I’d check tonseen if you had input. Thank you for all your recipes. own, use and love each of your cookbooks.
Happy Thanksgiving!
Elana says
Aimee, thanks for your comment! I have done that and it works just fine. I’m so happy that you are enjoying my recipes and cookbooks :-)
Alexis H. says
Ok, crust in the oven. I used potato starch in place of the arrowroot, butter in place of the shortening (I cut the stick of butter in half the long way and each of those strips in half the long way, then each of the four strips into about 8 chunks). Everything else the same. I mixed ingredients by hand in a glass bowl breaking apart the butter, but not creaming it (I used consistency I would if I was making a wheat flour crust). It was very wet and sticky (like homemade playdough that needs a lot more flour). I was able to get it sort of pressed in and then thought to put it in the fridge to chill (in the glass dish) like you would with regular pie dough. This turned out to be a very good idea. When the oven was preheated, I was able to press the dough better in the glass pie dish. Mine isn’t crimped like the photo above, but it looks like a pie crust! It has been in the oven 13 minutes, and looks like the butter is helping it to get flaky! Smells a bit like shortbread. Not golden as I want it yet (planning to put apples in it tomorrow) so will give it a few more minutes. Total 18 minutes in the oven. The very edges are a gold color, the rest is cooked but pale. It tastes very similar to shortbread. The sides are more crispy than the bottom (due to temperature) right now. The edges have some flexibility to them (pull away from the glass easily without breaking and fit right back). This gives me great hope for easy of cutting and removing during serving time.
Elana says
Alexis, thanks for your comment! Wow, what a big surprise to hear that this may have worked with potato starch, I wouldn’t think that would work or taste very good :-)
Holly says
Elana, do you think it would be a problem doubling this crust and using 9 x 13 Pyrex to make a large deep dish pie? Thank you!
Elana says
Holly, I haven’t tried that so not sure :-)
Holly says
Great info Alexis! How did it turn out?? Does it taste like shortbread or more like pie crust? I don’t mind either one I would just like to know so I know which application to choose for the filling. Elana’s recipes never fail me so I know will be great! Happy Thanksgiving!
Elana says
Holly, thanks so much for your kind words about my recipes :-)
Alexis H. says
Holly, it turned out great! It reminded me a bit like a cookie, so more on the shortbread side. I’m about to try it again using Crisco that I just bought, and making it more savory than sweet for some mini meat pies. I’ll keep you all posted!
May McDee says
Thank you so much for this recipe! My daughter will be so happy to be able to have pie and other goodies. I really am so happy that you share your knowledge and compassion with all of us! ♥
Elana says
May, you’re welcome! It’s my pleasure and I’m so lucky to have readers like you :-)
Susan Z. says
You just NEVER disappoint! Along with everyone else, I’m so grateful for your amazing generosity!! I’ve tried them all with splendid results!!! Thank you, Elana
Susan Z. says
PS I’m making pies for all my friends and family with IBD issues (it seems like every one of us has some restriction) — it’s so nice to know a gift I’m giving won’t cause problems.
Elana says
Susan, thanks so much!
Susan Z. says
Oh dear, I fear I wasn’t clear that I use all your pie crust recipes.
This one works particularly well for my twin 91 year-old aunts with diverticulitis and an egg allergy. The rest of us stick to your Keto and Paleo recipes:)
Elana says
Susan, I love your comments and am especially tickled to hear that you are using this pie crust for your twin 91 year-old aunts! I’m also happy that you are enjoying my other pie crusts as well :-)
Elana says
Susan, thanks for your wonderful comment! I’m so happy to hear about the splendid results :-)
Beth says
Thank you for this recipe. We just found out the my husband is highly sensitive to nuts & eggs. They are migraine triggers for him.
I have been following you for years and have loved all of your recipes.
We cannot wait to try this pie crust along with the Easy Vegan Pumpkin Pie.
Elana says
Beth, you’re very welcome! Thanks for letting me know you love all of my recipes!!!
Olga says
Thank you, Elana for this egg-free crust. Do you think it will work as a savoury version with the maple syrup omission? Just the same amount of water instead of maple? Many thanks and happy holidays!
Elana says
Olga, thanks for your comment! I haven’t tried that so not sure :-)
Alexis H. says
Olga, I tried savory with water. Had to about double the amount and make sure to chill the dough. It will bake a slightly different consistency though! And took a bit longer, probably because the sugar helps with browning.
Elana says
Thanks Alexis!
Mendy says
Can this crust be rolled out? I’m in need of a recipe that can be made into both a bottom and a top crust. Thanks!
Elana says
Mendy, I roll this crust out for the bottom, but haven’t tried making it into a top crust, so not sure if that would work :-)
Mendy says
Thank you! I will try it and let you how it turns out.
Pat Hennigan says
I am wondering if you could recommend an alternate to the palm shortening, as I don’t use palm oils due to ecological issues.
Thanks.
Elana says
Pat, thanks for your comment! I haven’t tried a substitute for that so not sure. Have a wonderful day :-)
Alexis H. says
I am going to try butter as I am out of Crisco. Also going to try guar gum in place of arrowroot since I seemed to have misplaced mine… I’ll let you know how it turns out!
Elana says
Alexis, I haven’t ever used guar gum, I wonder if that will work :-)
Elizabeth Felix says
Dear Elana, I have been using your recipes for the last three years. I love them. Thank you for giving us other alternatives. God bless you.
Elana says
Elizabeth, thanks for your comment and for letting me know that you love my recipes :-)
Valorie says
Hi Elana. I’ve been using a enjoying your cookbooks and recipes for several years. Thank you! I want to ask you about a comment you made on another page about not eating almond flour products on a daily basis. Just wondering if you have a specific reason for not eating them daily? Thanks in advance.
Elana says
Valorie, thanks for your comment! I don’t have any issue with eating almonds, or almond products, but only eat bread or crackers made from them a couple of times a week, if that. I eat almond flour desserts rarely now since I follow a Ketogenic Diet:
https://elanaspantry.com/diets/keto/
My focus is on eating meat, vegetables, and fat. Some folks think that almonds can raise your omega-6 fats to unhealthy levels. Mine are very, very low probably because I’ve been strictly grain-free since 2001 :-)
Have a wonderful day!
Elana
Emily says
Thank you Elena! Just in time for Thanksgiving! I’ve been searching the Internet high and low for a pie crust I can make that my mom can eat.
Elana says
Emily, you’re welcome :-)