Recipes ofKurt Dixon

Registered Dietitian Nutritionist

Body Refined, a Health & Wellness practice


Gluten Free Pie Crust

Monday, November 20, 2017
Total time
15 minutes
Preparation time
5 minutes

This gluten free pie crust is perfect for pumpkin pie and many others!

or2 cups almond flour
or1/4 cup arrowroot starch
or1/4 teaspoon salt
or3 tablespoons melted coconut oil
or1 tablespoon maple syrup
Preheat the oven to 350 degrees F. Add almond flour, arrowroot, and salt to a medium sized bowl. Whisk to combine. With a rubber spatula or spoon, stir in the coconut oil and syrup until the mixture is crumbly but sticks together when pressed. Add a little water if the mixture is still too dry, about 1 tablespoon should be plenty.
Form a ball with the dough. Press into a tart or pie dish, or place on a piece of parchment paper and roll until about 1/8" thick and then place into your pie dish. Prick the bottom and sides of the pie crust with a fork to prevent bubbling, though I haven't noticed any bubbling with this recipe. Place the crust in the freezer for 5 minutes.
For tarts like my caramel apple tart, this pie crust recipe does not need to be pre-baked. For pies with wet fillings like pumpkin pie, pre-bake for about 10 minutes to prevent it from getting soggy. For custard filled pies like chocolate cream, bake the crust completely, about 12-15 minutes and let cool before filling.
Nutritional information
Per 100 gPer Pie Crust (332 g)% DRI
Energy433 kcal1438 kcal72 %
Fat15 g51 g78 %
Fatty acids, total saturated11 g35 g175 %
Cholesterol0 mg0 mg0 %
Sodium179 mg593 mg25 %
Carbohydrate66 g220 g73 %
Sugars5 g16 gremove
Fiber3 g9 g38 %
Protein8 g26 gremove