Last Updated on June 15, 2026 by Carrie Korem, FNTP
A good gluten-free pie crust for sweet and savory pies is a staple when you’re gluten-free. This crust is easy to put together, requires only 6 ingredients, and is made with all whole food ingredients (no gums or fillers!)
Ingredients for Gluten-Free Pie Crust
Finely ground blanched almond flour
Coconut flour (bob’s red mill)
Grass-fed gelatin
Celtic sea salt
Organic cane sugar
Unsalted butter
The Best Flour Blend for Gluten-Free Pie Crust
I’m personally not a fan of the store-bought gluten-free flour blends because they contain gums and other ingredients that can upset the digestive system. Also, they usually don’t taste that great and contain grains that haven’t been soaked. Grains like rice or sorghum contain phytic acid which robs the body of minerals and isn’t healthy for the gut.
Instead, I like to use a combination of finely ground almond flour, coconut flour, and grass-fed gelatin. I’ve found that different brands of coconut flour will lend different textures, so I always use Bob’s Red Mill coconut flour. The gelatin acts as a binder since these flours don’t contain gluten.
How to Make Gluten-Free Pie Crust
Place the almond flour, coconut flour, gelatin, sea salt and sugar in the bowl of a food processor and pulse 2-3 times to combine. Add the butter and pulse for eight 1-second pulses, then leave the processor on until the dough forms a ball, about 30 seconds. Press the dough over the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 30 minutes before baking.
Gluten-Free Pie Recipes for You to Enjoy
Cream Cheese Cherry Pie
Gluten-Free Pecan Pie (without corn syrup)
Chocolate Pudding Pie
Gluten-Free Apple Pie
Gluten-Free Pie Crust Recipe
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 1 pie crust
- Category: Baking, Dessert
- Method: Baking
- Diet: Gluten-Free
Instructions
Place the almond flour, coconut flour, gelatin, sea salt and sugar in the bowl of a food processor and pulse 2-3 times to combine. Add the butter and pulse for eight 1-second pulses, then leave the processor on until the dough forms a ball, about 30 seconds. As an alternative, you can use a pastry cutter to cut the butter into the flour and then a wooden spoon to stir the dough until it forms a ball. Press the dough over the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 30 minutes before baking.
At this point, you can roll it out and use it for whatever pie you’re making.
