Gluten Free Pie Crust Recipes

Most pre-packaged and frozen pie shells contain wheat, sugar, partially hydrogenated oils and chemical preservatives. A freshly made homemade crust is better tasting, better for you, and costs much less than buying a packaged version. You can experiment with a variety of alternative flours, keeping the recipe simple.

Our Prebaked Rice Pie Crust and Oatmeal Crust are from a great dessert cookbook called The ‘I Can’t Believe This Has No Sugar’ Cookbook by Deborah Buhr. With over 100 sugar-free, dairy-free recipes, Buhr uses only the type of natural sweeteners that we recommend – date sugar, brown rice syrup, fruit juice, and dried fruits.

Jo’s Gluten Free Pie Crust and the No Bake Almond Date Crust were created in Jo’s kitchen for making pecan pie and a chocolate mousse pie, respectively. However, you may mix and match these gluten free pie crust recipes with a variety of fillings including pumpkin pie, pecan pie, fruit fillings or chocolate mousse.

Each of these gluten free pie crust recipes makes one 9” pie crust.

Prebaked Rice Pie Crust

(use organic whenever possible)

1 cup rice flour

½ teaspoon salt

¼ cup safflower oil

¼ cup plus 1 tablespoon plus ½ teaspoon cold water

Instructions:

1. Preheat oven to 350 degrees F and oil a 9-inch pie plate.
2. Stir together flour and salt. Add oil and water and gently mix forming a dry and crumbly dough.
3. Transfer to pie plate and gently press into bottom and sides.
4. Bake for 9 minutes.
5. Cool slightly then add pie filling and bake as directed.

*If you are using a no-bake pie filling, bake crust for 16 minutes. Do not overbake or crust will crack.

Oatmeal Pie Crust

(use organic whenever possible)

1 ½ cups oat flour

1/2 teaspoon salt

2 tablespoons safflower oil

4 to 4 ½ tablespoons water

Instructions:

1. Preheat oven to 350 degrees F and oil a 9-inch pie plate.
2. Stir together all ingredients with a fork.
3. Transfer to pie plate and gently press into bottom and sides.
4. Add pie filling of your choice and bake according to directions for pie filling.
5. If baking pie crust alone, use fork to prick bottom in several places to prevent buckling. Bake 18 to 20 minutes or until golden.

Jo's Gluten Free Pie Crust

(use organic whenever possible)

1 1/2 cup amaranth, oat or rice flour

1/4 cup agave nectar

1/4 teaspoon salt

6 tablespoons safflower oil

4-5 tablespoons rice or nut milk

1. Preheat oven to 350 degrees F.
2. Combine rice flour and salt, then mix in oil, agave and rice milk.
3. Refrigerate for 15 minutes.
4. Once chilled, press dough into a 9” pie plate. Cover with wax paper and weigh down with dried beans. Bake for 8 minutes.
5. Remove beans and cool slightly then add pie filling and bake according to directions for pie filling.

No Bake Almond Date Crust

¾ cup raw almonds

1 cup amaranth flour

¼ cup tapioca or arrowroot powder

1/8 teaspoon sea salt

¼ teaspoon cinnamon

¼ cup coconut oil (cold)

6 dates, soaked (and soak water)

¼ teaspoon pure vanilla extract

2 tablespoons agave nectar

1. Soak dates in warm water for 20 minutes.
2. Preheat oven to 400 degrees F.
3. Grind raw almonds to a fine meal in a food processor or Vita-Mix blender.
4. Combine almond meal with amaranth flour, tapioca, salt and cinnamon in a mixing bowl. Cut cold coconut oil into flour mixture with pastry cutter or two knives until it forms pea sized or smaller balls.
5. Pit dates and grind flesh in a spice or coffee grinder with enough of their soak water to make a thick paste. Add date paste, agave nectar and vanilla extract to the flour mix. Combine well without over-handling (to keep the coconut oil cool).
6. Grease a 9” pie dish with coconut oil. Form dough into a large ball and place in the center of the dish. Moisten hands and press the dough into the dish from the center out spreading it evenly across bottom and up sides (do not go over top edge).
7. Bake for 5 minutes. Then prick with a fork and bake for 5-7 minutes more until gently browned. Remove from oven and let cool at least 10-15 minutes before filling with a no-bake filling.