Our gluten free pie crust recipe uses a combination of sorghum, coconut and almond flour. This crust recipe is perfect for pumpkin pie, cherry pie or any other fruit-based filling and can be made in less than 10 minutes plus baking time.
A basic pie crust recipe is one of those staples that grandmothers once passed down from generation to generation. Of course it wouldn’t necessarily be a gluten free pie crust nor would it in any way actually be nutritious. However, it most certainly would have been foolproof and tasty.
As with any staple recipe, taste always rules.
Unfortunately, so many people now just grab some factory-made garbage of a crust from the frozen food section out of convenience. Which, as you know, is not healthy or tasty in the least.
My recipe is perfect if you’re craving the taste of a real deal homespun pie crust that is also nutritious (yes! such a thing does exist).
Even better, this recipe is perfect if you don’t have the time or desire to make a traditional crust.
Easy to Make Gluten Free Pie Crust
Luckily, I’ve got a delicious gluten free pie crust recipe that is totally foolproof. It will save you from falling into the frozen pie crust trap and also keep you from spending all day in the kitchen. Unlike a conventional pie crust recipe that takes upward of 40 minutes to make, this one cuts the prep time down by more than half. You won’t even need to dig up your rolling pin.
Using a food processor, there is only 3 simple steps to having your pie crust ready to bake in less than 10 minutes.
First, you will add all of the wet ingredients to the food processor and combine. Next, you will add the dry ingredients and combine. The final step is taking the dough out of the food processor and pressing it into the bottom of a pie pan.
Or, if you want a tall crust like we made, use a beautiful spill-proof and eco-friendly BPA-free springform pan from Nordic Ware. They are also great for making homemade cheesecakes.
It is definitely a staple recipe to print, save and share 😉
This Pie Crust is Nutritious Too!
To make a healthy pie crust that is not only gluten free, but also dairy free and refined sugar free, we made a few swaps.
Gluten Free Flour Blend
For this recipe, we used a combination of sorghum, coconut and almond flour. These flours are not only nutritious, but naturally gluten free. Of course, if you don’t these on hand, you’re welcome to try out a 1-for-1 gluten free flour like this one from King Arthur.
Sweetened by Maple Syrup
We love using whole, natural sweeteners in our recipes. Here at Clean Cuisine, we love to use coconut sugar, date sugar, honey and maple syrup to replace refined white sugar. You can read more about natural sweeteners here.
No Crisco, Butter or Vegetable Oils
A few years ago, we started swapping butters and oils with nutrient-rich organic extra virgin coconut oil and the taste is amazing. The coconut oil makes the crust flaky and tasty, while also providing plenty of nutrition. Read more about our favorite cooking oils here and explore cooking and baking with some of our suggestions!
More Clean Cuisine Pie Recipes:
If you’re like us and want delicious, but healthy recipes… look no further. Here’s a few of our favorite Clean Cuisine pie recipes:Print
This deliciously easy gluten free pie crust makes it easy for us to make and enjoy all of our favorite summer and fall pies.
- 1/4 cup extra virgin organic coconut oil, such as Barlean’s, softened
- 1/4 cup organic Grade A maple syrup, such as Crown
- 1 organic (pastured egg)
- 1 teaspoon pure vanilla extract
- 1/4 cup almond flour, such as Bob’s Red Mill
- 1/2 cup coconut flour, such as Bob’s Red Mill
- 1/4 cup sorghum flour, such as Bob’s Red Mill
- 1/4 teaspoon unrefined sea salt
- 1/4 teaspoon gluten free baking soda
- Preheat oven to 350 degrees.
- Add the oil, maple syrup, egg and vanilla to a food processor and process briefly, until ingredients are blended.
- Add the almond flour, coconut flour, sorghum flour, salt and baking soda to the wet ingredients and process until ingredients are well blended.
- Press the dough evenly into the bottom and up the sides of a 9-inch pie dish.
For Pies that Do NOT Require Additional Baking: Bake the crust for 15 minutes. Allow the crust to cool completely before adding the filling.
For Pies that Require a Par-Baked Crust Bake the crust for 5 minutes. Transfer crust to freezer for 25 minutes before adding the filling. To prevent the edges from burning, cover with a crust shield or aluminum foil.