Easy Gluten-Free Pie Crust

Gluten-Free Pie Crust | Wake the Wolves

Everybody needs a go-to pie crust recipe. Trust. And if you’re experimenting with removing gluten from your diet, you might just need this one! We got your back with this tried, true, and tested gluten-free pie crust recipe with NO junk fats to pull you off your “health soul train.”

For us, eating can’t just be about flavor, and at the same time, it can’t just be about nutritional value. It has to be about both.

When you eat whole, unprocessed, real foods, AND learn how to prepare these foods in a way that honors your favorites, there’s no need to “have cheat meals,” feel deprived, or even spend hours of your precious time counting calories. You just take all that energy and spend it on the journey of EATING REAL every day – for breakfast, lunch, dinner, and even when you travel. It takes effort in the beginning, but once you got it, there’s no going back.

To help you understand how simple and delicious this journey can be, we’re sharing our go-to pie crust recipe. It’s gluten-free because many of our readers have gluten intolerances, but it’s really a yummy crust that anybody can enjoy…with a sweet or savory filling.

In fact, try it this week with our latest Healthy Peach Pie (in a jar) recipe. It couldn’t be easier!

Gluten-Free Pie Crust | Wake the Wolves
Gluten-Free Pie Crust | Wake the Wolves
Gluten-Free Pie Crust | Wake the Wolves


3 cups almond flour
½ cup millet flour plus extra for dusting
½ teaspoon baking soda
¼ teaspoon sea salt
4 tablespoons chilled unsalted butter, cut into ¼” cubes
2 eggs, cold
1 tablespoon cold water
1 teaspoon apple cider vinegar

Steps by Food Processor
  1. In a food processor, using the dough blade, pulse the almond flour, millet flour, baking soda, and sea salt until combined.
  2. Add chilled butter and pulse until little pebbles form (like coarse meal). Add two eggs, cold water and vinegar. Pulse until well combined, but do not over mix.
  3. Place a large sheet of parchment paper on the counter, dust it with millet flour, then roll the dough into one large ball. Wrap the ball in parchment paper and chill for at least 30 minutes.
Steps by Hand
  1. In a large bowl, combine almond flour, millet flour, baking soda, and sea salt.
  2. Using two butter knives slicing towards each other, “cut” the butter into the flour (or use a pastry cutter). The flour mixture should start to turn into little pebbles or coarse meal, about 3-4 minutes. There should be no large chunks of butter left in the bowl.
  3. In a small bowl, beat the eggs, then pour over the flour/butter mixture, along with the cold water and vinegar. Stir gently until everything is combined. Do not over mix.
  4. Place a large sheet of parchment paper on the counter, dust it with millet flour, then roll the dough into one large ball. Wrap the ball in parchment paper and chill for at least 30 minutes.

Yields top and bottom crust for 9” pies

Click here for the Healthy Peach Pie recipe

Kale. All Day. Err Day.

If you like this post, checkout more nutritious and healthy living tips in our latest interactive book, Kale. All Day. Err Day. It’s enhanced and interactive for a super fun, learning experience. It’s filled with a great story all about kale, how-to videos, and recipes for the busy and the hungry. Did we mention, it’s FREE…for a limited time. Hurry – check it out here.


Kale. All Day. Err Day. | Wake the Wolves


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Written By


Stephanie Wong

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  • http://leafparade.com Emily K. @ Leaf Parade

    I’m loving the combination of almond and millet flours here. Will have to try soon — thanks!
    -Emily K.

    • stephanie

      Hi Emily! It’s one of my fave (and super simple) gluten-free flour combos. I’m not a fan of having fifty-million flours and starches fill up my fridge/freezer:) I checked out your blog btw and everything looks SOOOO delish. Have a fab week! -steph

  • http://fitnhealthywomen.weebly.com teri

    Hi Stephanie, I’m looking forward to using this crust with your peach pie recipe. I’m curious as to what the millet flour does. Can I simply use all almond flour? Thanks!

    • stephanie

      Hi there Teri!

      You can definitely try nixing the millet flour, upping the almond flour, and still enjoy a great gluten-free crust. I added the millet flour for a few reasons:

      1) It is a light, fluffy textured flour – which is a great balance to the dense and mealy almond flour.
      2) It’s naturally sweet, which of course gives the crust a nice flavor.
      3) It toasts well and makes for a great crumbly texture. It doesn’t work on its own (because it will be too crumbly), but with the right combo of other flours, it’s fantastic.

      I use another almond flour/millet flour combo in my “Fluffy Almond-Millet Waffles” and it works pretty great.

      Hope that helps. BTW – I’ve made many “quick” no-recipe, almond flour, gluten-free crusts jammed in the bottom of a jar WITHOUT millet flour. You can definitely make it work and enjoy it too:)

      Let us know how it goes!!!

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