Gluten-Free Pie Crust is tender and flakey while also being dairy-free and refined sugar-free. As a matter of fact, my friends and family couldn’t tell the difference between a crust made with All-Purpose Flour. Indeed this has the same flavor and texture. Yes, it again uses my favorite grain-free flour Cassava. Perfect with all the holidays coming up Easter, Mother’s Day, Father’s Day, etc. One of the easiest pie crust recipes. In summary, this recipe uses Cassava flour and no Xanthan Gum is needed. 
Indeed, I have done research on making grain-free pie crust. Not to mention the time I took with trial and error to get this recipe perfect so you don’t have to. You won’t miss the wheat grain in this recipe.
Gluten-Free Pie Crust:
Most people love pie. Heck, I love pie. When I first made this recipe I forgot to write down the measurements. So I had to make this several times before I remembered to write down all the ingredients and take pictures. Baking, cooking, and writing recipes have always been a hobby of mine. I love having a recipe float around in my head until coming to fruition. Sometimes a recipe just sits and ruminates until I finally decide it is the time to try to make it a reality. Use with my Gluten-Free Fresh Strawberry Pie.
Monk Fruit is from the fruit in China as it is refined sugar-free I use it in my recipes. It has been used for centuries in China and is 20 times sweeter than fruit juices. (1)
This recipe is for a one-crust pie. However, if you need a double crust just simply double the recipe.
Gluten-Free Pie Crust
Ingredients:
- 2/3 cup of cassava flour
- 1 tablespoon of monk fruit sweetener
- pinch of salt
- 1/3 cup coconut oil
- 1 beaten egg
- 1/8 cup cold water
Directions:
Preheat the oven to 350. Blend together the flour, sugar, and salt. Using a pastry blender cut the coconut oil into the flour mixture until it resembles coarse crumbs. Next, add the well-beaten egg and cold water.
If it is too crumbly add a tablespoon of water at a time until it is soft and pliable and not cracking. Next, lay down two sheets of plastic wrap side by side and overlapping. Then lay down the pie crust dough on the two sheets of plastic. Lay down two sheets side by side of overlapping plastic wrap on top of the pie crust dough. Using a rolling pin, roll out the dough to the correct shape and size. Carefully remove the top layer of plastic making sure it does not stick. Using the plastic wrap carefully lift up the crust. Lay the crust into the pan while carefully removing the bottom layer of plastic wrap. If pieces fall off gently press on to where they are needed. Remove any excess with your fingers or a knife. Prick the bottom with a knife. You can either fill the pie crust with pie filling and bake. Or bake and fill with a filling inside. Go around the edge of your pie pan crimping the dough to make a decorative edge.If you are baking the crust without any filling feel free to add pie weights and bake at 350 for approximately 20-30 minutes.
Gluten-Free Pie Crust
Equipment
Ingredients
- 2/3 cup cassava flour
- 1 tbsp monk fruit sweetener
- 1 pinch of pink salt
- 1/3 cup coconut oil
- 1 beaten egg
- 1/4 cup water
Instructions
- Preheat oven to 350.
- Blend together the flour, sugar, and salt. Using a pastry blender cut the coconut oil into the flour mixture until it resembles coarse crumbs.2/3 cup cassava flour, 1 tbsp monk fruit sweetener, 1 pinch of pink salt
- Using a pastry blender cut the coconut oil into the flour mixture until it resembles coarse crumbs.1/3 cup coconut oil
- Next, add the well-beaten egg and cold water.1 beaten egg, 1/4 cup water
- Finally, roll into a ball.
- If it is too crumbly add a tablespoon of water at a time until it is soft and pliable and not cracking.
- Next, lay down two sheets of plastic wrap side by side and overlapping.
- Then lay down the pie crust dough on the two sheets of plastic.
- Followed by laying down two sheets side by side of overlapping plastic wrap on top of the pie crust dough.
- Next, roll the crust out to the size and shape needed.
- Carefully remove the top layer of plastic making sure it does not stick.
- Using the plastic wrap and rolling pie and carefully lift up the crust.
- Lay the crust into the pan while carefully removing the bottom layer of plastic wrap.
- If pieces fall off gently press on to where they are needed.
- Remove any excess with your fingers or a knife.
- Prick the bottom with a knife.
- You can either fill the pie crust with pie weights or pie filling and bake.
- Go around the edge of your pie pan crimping the dough to make a decorative edge.
- Crimp the edge of the crust.
If you are baking the crust without any filling feel free to add pie weights and bake at 350 for approximately 20-30 minutes.
- If making a pie with a filling follow the pie filling instructions from the recipe. or bake 40 - 50 minutes or until crust is golden brown.
Notes
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| Calories 159 | |
| % Daily Value * | |
| Total Fat 13 g | 20 % |
| Saturated Fat 11 g | 55 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 31 mg | 10 % |
| Sodium 17 mg | 1 % |
| Potassium 109 mg | 3 % |
| Total Carbohydrate 10 g | 3 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 1 g | |
| Protein 1 g | 3 % |
| Vitamin A | 1 % |
| Vitamin C | 0 % |
| Calcium | 1 % |
| Iron | 11 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
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