Easy Gluten-Free Pie Crust

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!

Ingredients

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.