Not only is this gluten-free pie crust buttery and delicious, but it only takes 4 simple ingredients to make! It’s also keto-friendly, making it the perfect diet-conscious choice for Thanksgiving!
The best pies start with the crust. I love making it myself because first of all, it’s a lot easier than you might think, and second, they taste a million times better! Try my grandma’s perfect pie crust this holiday season and check out this blind baking guide to make sure your pies turn out perfect!
The best recipe for gluten free pie crust
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 brown and buttery, but made with almond flour to make it diet-friendly! And for those of you also looking for something keto, consider this your lucky day. Almond flour is naturally low in carbohydrates!
This gluten-free pie crust is super easy to make. And did I mention you only need 4 simple ingredients to whip it up? It’s the answer to all your Thanksgiving baking needs! This crust is so buttery and flaky and a must-make for the holidays. You might even like it better than a traditional crust! Use it with your favorite pie recipe, you won’t be able to get enough of it.
Ingredients you need
I mean, does it get any simpler than this? As long as you have some almond flour, the rest of the ingredients needed to make this gluten-free crust are probably in your pantry right now! Please note: all dimensions can be found below in the recipe card.
- almond flour: Be sure to use almond flour and not almond flour. They have a different consistency. And the finer the flour, the better! I used ultra fine almond flour so my crust turned out lump free.
- Salty: You only 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 helps bind all the ingredients together!
How to make a gluten free pie crust
It only takes 45 minutes from start to finish! This easy recipe for gluten-free almond flour pie crust is definitely one to keep on hand. It’s so easy, but comes out perfect every time. Gluten sensitivity or not, this is something the whole family will enjoy.
Preparing the dough
- Prepare the pie dish, preheat the oven: Lightly grease a cake tin with cooking spray or butter and set aside. Preheat your oven to 350℉.
- Combine ingredients: In a large bowl, combine your dry ingredients: almond flour and salt. Then add your melted butter and egg. Mix all ingredients together with a hand mixer. When everything has come together, knead the mixture a little by hand into a large ball.
- Unroll: Place a sheet of parchment paper on a flat surface and place the dough on top, press flat and place another sheet on top and roll out the dough into a circle that will fit in your tart tin.
- Add to pan: Remove the top sheet and place the dough in the pie dish, dough side down. Once you have it centered on the pie pan, remove the other sheet of wax paper.
- To shape: It’s normal for your crust to fall apart at this step, which is when you press the dough evenly into the pan until the entire pan is covered. At this point you can create a decorative border.
- Baking: Prick around the bottom of your gluten-free pie crust with a fork and bake for 15-20 minutes with a crust crust covering the edges. The crust should be golden when done.
- Par-Bake if necessary: If filling the pie with a filling that needs 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 slightly denser than regular flour, so it holds its shape better. Using 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 base to prevent the pie from rising or cracking during baking.
Now that you have this delicious gluten-free pie crust ready, all you have to do is add a delicious filling! This gluten-free pie crust works great for both cream and fruit pies. Here are a few of my favorite recipes to follow when you need some Thanksgiving dessert inspiration! Find more of my favorite cake recipes here.
Tips for making your pie crust
From baking tips to substitutions, here are a few ways to perfect your gluten-free pie crust. It’s so flaky, buttery and delicious! You’re going to absolutely love it!
- Use as a single crust: This crust works best as a bottom crust. I recommend using this with a pie that doesn’t need 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 mixer, you can use a food processor to get a nice, fine crumb. This allows all ingredients to blend together easily.
How long will a gluten-free pie crust last?
The good news is that this pie crust is great to make ahead! Whipping it up ahead of time is great for relieving some of the pressure on Turkey Day.
- In the fridge: 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 cake tin with cooking spray or butter and set aside. Preheat your oven to 350℉.
In a large bowl, mix your almond flour and salt. Add your melted butter and egg, mix all ingredients together with a hand mixer. Once it’s all come together, knead it a bit by hand to get it all into a big ball.
Place a sheet of parchment paper on a flat surface and place the dough on top, press flat and place another sheet on top and roll out the dough into a circle that will fit in your tart tin.
Remove the top sheet and place the dough in the pie dish, dough side down. Once you have it centered on the pie pan, remove the other sheet of wax paper.
It’s normal for your crust to fall apart at this step, which is when you press the dough evenly into the pan until the entire pan is covered. At this point you can create a decorative border.
Prick around the bottom of the crust with a fork and bake with a crust shell on the edges for 15-20 minutes. The crust should be golden when done.
If filling the pie with a filling that needs 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.
Calories1735kcal (87%)Carbohydrates48g (16%)Egg white54g (108%)Fat161g (248%)Saturated fat38g (190%)Polyunsaturated fat3gMonounsaturated fat14gTrans fat2gcholesterol286mg (95%)Sodium1231mg (51%)Potassium75mg (2%)Fiber24g (96%)Sugar8g (9%)Vitamin A1656IU (33%)Calcium509mg (51%)Iron9mg (50%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional content will vary depending on the brands you use, measurement methods and portion sizes per household.