I know pie crusts are one of the easiest things to make, but for some reason, I have always had trouble making them. In the “old days”, I would just buy the pre-made crusts, but recently, I decided that i needed to just suck it up and come up with a recipe for a homemade crust. In addition, I wanted one that was gluten free. After some experimenting, I came up with the following. Tastes great with sweet and savory dishes alike.
Gluten Free Pie Crust
makes 1 thick crust or 2 thin crusts
Ingredients
3/4 cup sifted coconut flour
1/2 cup palm shortening
1/2 cup shredded coconut
2 pastured eggs
1/4 tsp. sea salt
Directions
1. Preheat the oven to 375.
2. Whiz the coconut flour, shredded coconut, and salt in a food processor and pulse until well combined.
3. Add the eggs and palm shortening and continue to pulse until the dough forms a ball.
4. Remove the dough from the food processor. If you want two crusts, split the mixture in two at this point. You can refrigerate this dough if you’re not quite ready to make your crusts.
5. Since this has no gluten in it, you won’t be able to roll this crust out as easily as you would a normal wheat pie crust. I’ve found the easiest way to work the dough is to place the mixture in your pie plate and press firmly into the pan, working it evenly up the sides and along the bottom of the dish. I use a small, smooth drinking glass to roll out the dough in the pan and it works pretty well.
6. Using a fork, poke some holes in the bottom of the crust.
7. Bake at 375 for 15-20 minutes or until golden brown.
8. Remove and let cool completely before adding your favorite pie fillings. It also works great for quiches.
This post is part of Friday Food Flicks | Allergy Free Wednesdays |
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
I am crazy about coconut flour and can’t wait to make this pie crust! Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).
Be Well!
[...] Use instead of shortening for pie crusts, biscuits, [...]
I have been looking for more gluten-free pie crusts to try since the last one I tried wasn’t what I was hoping for. I have palm shortening coming from Tropical Traditions so I should have all the ingredients I need next weekend. Thanks for sharing this recipe (saw it on Twitter).
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Is there any substitution for Palm oil that will work?
Hi Judy – This recipe calls for palm shortening, rather than palm oil. They’re two different things, so I wanted to make sure I clarified that, just in case it made a difference for you. If you don’t want to use palm shortening, then the next best thing would be coconut oil or regular butter. You’ll want both to be cold and in a firm state, rather than melted. Let me know if that helps
Could this work for pocket/hand pies?
Hi Caroline – I don’t think that this will work well for hand pies. Because there is no gluten, it does not have the same consistency as a wheat-based crust and tends to be more tender and apt to break. If you do try it out, let me know how it goes!
I am going to try this crust for a pumpkin pie. Would I still bake it first, then add the filling and bake it again? Or would I just add the filling on top of the raw pie crust and bake?? Thanks!
Hi Bobbi – I always par-bake mine first and then add then add the filling and bake. I found that if I added filling to the raw crust, it didn’t seem to cook properly and the bottom crust was left a little “raw” tasting. I hope you enjoy!