Gluten Free Pie Crust





30 mins

2 cups almond flour

1/4 cup arrowroot starch or tapioca starch

1/4 tsp salt

3 Tbsp coconut oil – melted

1 Tbsp  maple syrup



  1. In a medium sized bowl mix almond flour, arrowroot and salt. Stir in the coconut oil and syrup while mixing with a rubber spoon or spatula. The mixture should be crumbly but stick together when pressed between your fingers. Add a tablespoon of water if needed.
  2. Form into a ball and press into a pie dish greased with coconut oil. Alternatively follow the directions above and roll out onto wax paper with a rolling pin until approx 1/8 inch thick.

  3. Make prick marks with a fork along the bottom. Place the crust in the freezer for 5 minutes.

  4. Bake according to pie recipe instructions. This crust does not need to be prebaked. If using a wet filling like pumpkin, pre-bake with weights for approx 10 mins at 350. If using for a custard or cream, bake completely for approx 15 mins.