FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. As an Amazon Associate I earn from qualifying purchases.Read our full terms and conditions here.
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.
NOTE: Please keep in mind that I do not promote unethical products. The only palm products I use are from Tropical Traditions because they DO NOT come from South East Asia where the destruction is taking place. I do not use palm products from any other vendor for this reason. This is what they had to say when I asked them about their products:
“Virgin Palm Oil is palm oil that is traditionally made and maintains the natural nutrients of carotenes (precursors to Vitamin A) and the antioxidant tocotrienols (Vitamin E). Palm oil comes from a tropical palm tree (elaeis guineensis – NOT the same as coconut palm trees), which is native to the tropical areas of Africa, where it grows wild. It is a traditional oil used for more than 5000 years in African countries, where small-scale family farms flourish. The palm oil palm was introduced to South East Asia in the early 1900s, and Malaysia is now the world leader in exports of palm oil (Tropical Traditions does NOT source palm oil from there.) Being an introduced crop to Asia, they are mainly harvested from large plantations. Tropical Traditions Virgin Palm Oil comes from West Africa, NOT South East Asia. You can be sure we are not selling anything from Sumatra or areas destroying habitat. That’s not who we are as a company. Our palm oil pages make this clear also. Our palm shortening, for example, comes from South America and is certified by ProForest. Our virgin palm oil comes from Africa produced sustainably by small-scale producers.”
Gluten Free Pie Crust
makes 1 thick crust or 2 thin crusts – I have linked to the products from my affiliate partners that I personally use and recommend.
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.
Delicious Obsessions is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Read our full terms and conditions here.
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!
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).
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! 🙂
This would be fabulous filled with chocolate avocado pudding!
Oh boy! That sounds heavenly! 🙂
Do you think this recipe could be put on the bottom of small baking bowls (like ramekins) and also then topping the bowl in order to make a pot pie that has the crust all around the ingredients? I would think the bottom portion would need to be baked for a few minutes, allowed to cool (as I’d be using coconut oil vs palm shortening), then adding the pot pie filling (pre-made chicken, such as from making chicken broth along with veggies and the “gravy”), then covered with more crust? Think that would work?
Hi Nancy – I think that should work with no problem, though I’ve never made a pot pie with this crust. I was, however, just on my friend KerryAnn’s site and saw that she has a recipe for a Grain-Free Pot Pie that looks amazing! You could always give her crust a try if you’d like: http://www.intentionallydomestic.com/grain-free-pot-pie/. Enjoy! 🙂
love the idea of adding coconut to the pie crust, I think I will use it to make a banana cream pie, they just seem to go together.
Hi Chef William – Thanks for stopping by! Hope you enjoy!
Will chia eggs or flax seed eggs work in place of real eggs?
Hi Lois – I’d recommend this recipe if you need an egg-free crust: https://www.deliciousobsessions.com/2013/12/egg-free-pie-crust/
Wow! Thank you so much for this post. You hit all of my key issues in switching to (and staying) gluten-free. I’ve become hesitant when I see an amazing photo and the phrase “gluten free”. Usually it means there are 15 strange ingredients in the “dry mix” or there are 18 steps to accomplishing the same look (involving kitchen equipment I don’t own… for a reason). You’ve explained how to work with the dough and you’ve accomplished all of this with just 5 ingredients. I’m up for the challenge. (And I already own a pie dish!!!)
Very Gratefully,
Lorraine
Hi Lorraine! Yes, most gluten free packaged foods are no better than regular packaged foods. Many are highly processed and refined, but get away with being “healthy” because they use organic ingredients. Just because something says organic or gluten free doesn’t mean it’s healthy! 🙂 I hope you like the crust and let me know if you have any questions! 🙂
Can this work without the shredded coconut?
Hi Tyhia – Yes, it should work fine without the shreds. You may need to add a tiny bit more coconut flour.
I also only use Tropical Traditions. They have great products. I love their coconut oil and their organic corn (for grinding corn meal) and some other grains.
Love their products! Such great quality! I try different brands and keep coming back to them. 🙂
I want to make my crust a week in advance. Can I freeze the crust once baked and then take it out and put the filling in and then bake the pie? Or make the pie and then freeze it?
Hi Carolyn, Thanks for stopping by! You know, we have not tried it this way, so we don’t know for sure, but I think it should work to par-bake the crust and then freeze it. When you’re ready to use it, remove from the freezer and add your filling and bake. We will try to remember to test this theory out next time we make a batch and will add a note to the recipe once we do. Have a great day! 🙂 ~ Kelly M, Jessica’s Assistant.
*Its in the oven and it looks great! Definitely my of crust. Thank you. Will be a pumpkin pie cheesecake
Hi Jules! Ooooooh, that is going to be divine! YUM! Enjoy! 🙂