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glutenfree pie crust

buttery gluten-free pie crust

  • Author: Simone Miller
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 1 double pie crust
  • Category: Dessert


Proof that giving up gluten doesn’t mean you can’t still have excellent pie! 


  • 3 cups almond flour
  • 1 cup arrowroot powder, (plus more for dusting)
  • 1/3 cup coconut palm sugar
  • 8 tablespoons cold unsalted butter
  • 2  eggs + 1 white, (divided (white kept separate))
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt


  1. In the bowl of your food processor, combine the almond flour, arrowroot, coconut sugar, and salt. Pulse several times to mix it all up.
  2. Cut the cold butter into chunks and add it to the food processor. Pulse several more times until the butter is no larger than pea-sized and is more or less incorporated into the flour.
  3. In a large bowl, combine the whole eggs and vanilla and whisk to combine. (Beat the egg white separately and set aside; you’ll use it to brush on the inside of the pie once you put it in the pan to keep it from getting soggy)
  4. Dump the flour-butter mixture into the egg mixture and gently fold in. You want it to just come together.
  5. Gather the dough into 2 balls and form into disks. Wrap in plastic wrap and refrigerate until ready to bake your pie.
  6. When ready to bake, preheat oven to 350ºF. Place a baking sheet in the oven to heat up. (Placing the pie on a hot baking sheet will help keep the bottom crust from getting soggy).
  7. Roll out and bake according to the instructions of the pie you’re making. (If making Apple Pie, skip ahead to step 8 in that recipe)


You will also need aluminum foil, parchment paper, a pie pan and a baking sheet.