Easy Gluten-Free Pie Crust

Gluten-Free Pie CrustI was never a pie baker. Why bother when your mother and sister-in-law are masters of the art? But, when spending the holidays away from the family, the idea of baking my own gluten-free pie crust seemed a bit daunting, risky, and downright uninspiring.

This gluten-free pie crust recipe from Marth Rose Shulman changed my mind and made a pie baker out of me. Although I must admit that I do not own a rolling-pin. A wine bottle works just fine. This crust is flakey, slightly nutty and pretty much fail-proof. I love the recipe for these reasons:

  • Unlike most pastry dough, you do not have to worry  about over working and stiffening the dough. There is no gluten to over-work!
  • The combination of oat, almond and corn flours creates a moist and flavorful dough, which holds together when rolling it out, yet is flakey when baked.
  • The crust does not buckle when baking, so weights are not needed. Weights are actually not recommended.
  • I have used all-purpose gluten-free flour can be used instead of the corn flour with nearly the same results.



  • 1 1/4 cups organic corn flour or finely ground cornmeal (ideally Bob’s Red Mill)
  • 1 1/3 cups oat flour
  • 6 ounces organic, unsalted butter (at room temperature)
  • 1/2 teaspoon fine sea salt
  • 1/4 rounded cup coconut palm or regular sugar
  • 1/3 rounded cup almond flour
  • 2 teaspoons vanilla extract
  • 1 extra large egg plus 2 teaspoons, beaten


  1. Sift together the corn flour and the oat flour and set aside.
  2. Using a stand mixer with a paddle attachment, or in a bowl with a rubber spatula, cream the butter and salt on medium speed for about 1 minute. Be careful not to whip the butter.
  3. Scrape down the sides of the bowl and the paddle with a rubber spatula.
  4. Add the sugar to the butter mixture and combine at low-speed. Scrape down the sides of the bowl and the paddle.
  5. Add the almond flour and vanilla extract and combine at low-speed.
  6. Gradually add the egg and one-fourth of the flour mixture. Beat at low-speed until combined. Scrape down the bowl and the paddle.
  7. Gradually add the remaining flour and mix until the dough comes together.
  8. Scrape the dough out of the bowl. Divide it into 2 equal pieces. Place each piece between sheets of parchment paper and gently roll out to a 10-1/2 inch circle. Coat the rolling-pin and parchment paper with a light coating of oat or gluten-free flour if the dough is sticking.
  9. Place each circle on a sheet pan and refrigerate for at least 1 hour.
  10. Preheat the oven to 325 degrees.
  11. Very lightly grease a 9-inch pie pan with a thin coat of butter or coconut oil spray.
  12. Remove one sheet of dough from the refrigerator. If needed, let it set out until it is pliable. Ease the dough into 9-inch tart pan or pie dish. If the dough cracks, just press the cracked edges together.
  13. With a fork, pierce the bottom of the crust in rows. Place the tart pan on a baking sheet and place in the oven on the middle rack.
  14. Bake 25 to 30 minutes, until lightly browned. Remove from the heat and allow to cool completely before filling.

Yield: 2 9-inch crusts

"Rolling Pin"

Gluten-free Pie Crust Unbaked





Originally published on Whole Foods Explorer on 12.23.15.

Have you tried making gluten-free pie crusts? What do you think are they key ingredients which make it work? Please comment below!