Gluten-Free Pie Crust (Dairy & Nut-Free)

A wonderful gluten-free pie crust that is also dairy, sugar, and egg free. It has a “secret” ingredient that makes it work and taste great!

Gluten-Free Pie Crust - MamaShire

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  I appreciate it so much! See my disclosure policy here.)

I have been wanting to have a gluten-free pie crust that I could make an apple pie with that would still be on plan with Trim Healthy Mama. I needed to figure out a way to make a pie crust that wouldn’t have too much fat so that I could keep it in a “E” setting.

When I learned that sprouted flours were on plan with Trim Healthy Mama my thoughts turned to pie crust. I started looking online for different ingredients that I could replace the fat that is normally found in a crust and found the perfect one! Pumpkin.  Pumpkin is my new “secret” weapon when it comes to baking.

This gluten-free pie crust is not the your normal flaky crust that you might be used to, instead it is it’s own type of crust. It has a nice, full flavor and has a good, firm texture. If you are the type that might want to eat right out of the pie pan, with this crust you can actually pick a piece of pie up and eat it from your hand. (I might have tested that for you.)

I used a gluten-free sprouted flour blend in this recipe that I ordered from To Your Health Sprouted Flour Co. For gluten-free flours I think that their prices are very reasonable. We have been eating mostly grain free for a few years now and I’m really excited to be able to use gluten-free sprouted flour as it is easier to digest once it’s sprouted.

This gluten-free pie crust will go perfectly with my gluten-free apple pie recipe.

Print

Gluten-Free Pie Crust (Dairy & Nut Free)

Gluten-Free Pie Crust - MamaShire
  • Author:
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1 pie crust
  • Category: Dessert

Ingredients

  • 1 1/2 cups gluten-free sprouted flour blend
  • 3 tablespoons canned pumpkin
  • 2 tablespoon coconut oil, melted
  • 1/2 teaspoon sea salt
  • 1 teaspoon erythritol, optional
  • 2-3 tablespoons water

Instructions

  1. Preheat oven to 325°. Grease the bottom and sides of a pie pan.
  2. Mix all ingredients in a medium mixing bowl. This mix will be thick and you may need to finish mixing by hand. Pat it into a greased pie pan.
  3. Bake for 10 minutes and then fill with pie filling to continue baking. If using this crust for a non-baked filling, bake for 25-30 minutes and check for doneness.

See my Recipe Index for more THM, Gluten Free, Dairy Free, Sugar Free recipes.

Save

Save

Save


One Comment
  1. Have you tried this with pumpkin pie yet? I would truly appreciate an email reply.
    Sincerely,
    Laura Lane

Comment

You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

All Content Copyright © 2015 by MamaShire
Design by Emily Rose