If you recently discovered that you have a gluten sensitivity – don’t panic: you have options.
Easy Gluten Free Pie Crust is a quick and easy way to make delicious and homemade gluten free golden pie crusts. This gluten free pie crust recipe is high in protein, low in carbohydrates, and dairy free. Easy Gluten Free Pie Crust recipe is an easy to prepare, nut based recipe that is perfect for both sweet and savory gluten free dishes.
This recipe makes one 9-inch pie crust
Ingredients:
- 2 cups raw nuts (preferably walnuts or pecans)
- 6 tablespoons melted unsalted butter
- 1 1/2 tablespoons sugar
- A pinch salt
Instructions:
- Preheat the oven to 350F (175C), and lightly grease a deep pie dish (a 9 inch dish works best) and set to one side.
- Combine the nuts, sugar, and salt in a food processor or blender and mix until well blended.
- Into the mixture, add the melted butter and pulse to combine.
- Pour the mixture into the greased pie dish, and spread evenly pressing the mixture into the pie dish using a spatula or your fingers.
- Bake the pie crust in the middle shelf of the oven for 15 minutes, or until the crust has lightly browned.
- Allow the pie crust to cool completely before filling, the crust will firm as it cools.
- Once cooled, this gluten free pie crust can be stored in an airtight container at room temperature for 24 hours, or refrigerated for up to 3 days.
- 2 cups raw nuts (preferably walnuts or pecans)
- 6 tablespoons melted unsalted butter
- 1 1/2 tablespoons sugar
- A pinch salt
- Preheat the oven to 350F (175C), and lightly grease a deep pie dish (a 9 inch dish works best) and set to one side.
- Combine the nuts, sugar, and salt in a food processor or blender and mix until well blended.
- Into the mixture, add the melted butter and pulse to combine.
- Pour the mixture into the greased pie dish, and spread evenly pressing the mixture into the pie dish using a spatula or your fingers.
- Bake the pie crust in the middle shelf of the oven for 15 minutes, or until the crust has lightly browned.
- Allow the pie crust to cool completely before filling, the crust will firm as it cools.
- Once cooled, this gluten free pie crust can be stored in an airtight container at room temperature for 24 hours, or refrigerated for up to 3 days.
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This sounds like it might actually be a better crust than traditional ones. I’ll have to give it a try.
I have an awful time making pie crust. You make this seem really easy though.
So I’ve never actually made homemade pie crust before, but I’ve been thinking about going gluten-free for a while now. Thanks for the recipe!
Sounds like it would be really good with apple pie. I love nuts and they pair so beautifully with so many different fruits.
I am wondering how does it taste in comparison? It just seems crazy you can make a crust out of nuts!
My husband is a pie crust snob, so I rarely bake pies. However, I am thinking this crust needs to make an appearance in my house as I adore nuts.