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• The Easiest Gluten Free Pie Crust Recipe That Works For Any Pie
• Ingredients & Substitutions
• How To Make Gluten Free Pie Crust
• My Tips On Working With This Dough
• Gluten Free Pie Crust Recipe card
• Pies To Make With This Gluten Free Crust
• Recipe Reviews

The Easiest Gluten Free Pie Crust Recipe That Works For Any Pie

I’ve made my almond flour pie crust for years and still love it for cheesecakes , pumpkin pie, and tarts, but when I created my gluten free apple pie , I knew I needed something sturdier. That crust is tender and rich, but it’s a little too delicate for a lattice top or juicy fruit filling. So, I created this gluten free pie crust to be my all-purpose recipe that I can use for any pie. Here’s why I feel so good about it:

• Sturdy but flexible – This gluten free crust stays crisp under juicy fruit pies and strong enough for a lattice top, yet the dough is soft enough to press in quickly or roll out if you want a polished finish.
• Buttery, versatile texture – This is not like a puff pastry, it’s just a regular, sturdy crust. I’ve served this for friends and family who don’t eat gluten free, and they still enjoyed it.
• Easy to make – My gluten free pie crust recipe doesn’t involve cutting in butter, special equipment, or any complicated steps. I mix it all in one bowl and press right into the pan.
• Nutrient-packed blend of flours – Many gluten-free pie crust recipes just use a store-bought gluten-free flour blend, but I much prefer my blend of almond flour, tapioca starch, and coconut flour. It’s better for you and I think it tastes better.

If you’ve been looking for the best gluten free pie crust that truly works for any pie, make this one with me!

Ingredients & Substitutions

Here I explain the best ingredients for my gluten free pie crust recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Wholesome Yum Blanched Almond Flour – The buttery base. I highly recommend using this brand because it’s superfine. Many brands are too coarse and will make your gluten free pie crust grainy.
• Tapioca Flour – I love using this resistant starch in my gluten-free baking, because it makes such a big difference in texture. Sometimes I see it labeled tapioca starch. In this recipe, it’s key to making the crust more pliable, brings the texture closer to wheat flour (it mimics gluten), and makes it taste less like a shortbread cookie. You can substitute arrowroot starch, which is similar, but the crust will be more fragile.
• Wholesome Yum Organic Coconut Flour – Even though it seems like a small amount, I recommend it for texture and to prevent the dough from being too wet. You can try replacing it with triple the amount of tapioca flour, but in my experience the blend works better. And in case you’re wondering, you can’t taste it.
• Butter – For a swap, ghee works well, or coconut oil if you need dairy-free.
• Egg – You can replace the egg with more butter, ghee, or coconut oil, but only if you’re pressing this in as a bottom crust alone. When I need this gluten free pie dough to be sturdy enough to roll out for a double-crust pie, I find I need the egg for binding.
• Honey & Vanilla Extract – For sweet pies only! I prefer Wholesome Yum Zero Sugar Honey for my sweet pies. I don’t normally recommend replacing liquid sweeteners with dry ones, but in this case it’s a very small amount, so I’ve had success replacing the honey with Besti , too.
• Sea Salt – A pinch balances the sweetness. I add extra for a savory crust.

How To Make Gluten Free Pie Crust

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the dry ingredients. In a large bowl, whisk together the almond, tapioca, and coconut flours with a little salt.
2. Add the wet ingredients. Stir in the melted butter, egg, and honey. I like to mix the vanilla into the butter first, so it blends better.
3. Mix the dough. The mixture will look crumbly at first, but just keep pressing and stirring until it turns into a uniform dough without dry spots.

1. Shape the crust. Press the dough into your pie plate (I prefer to line the bottom with parchment paper) and smooth it out. I find it helpful to flatten the dough into a disc first, then spread up the sides of the pan. You can flute the edges like I did below, or just keep it simple.
2. Bake. For parbaking (a.k.a. a “blind bake”), poke a few holes with a fork so it doesn’t bubble up. If you’re baking it with filling, start hot to set the gluten free pie crust, then cover the edges and lower the heat so it cooks through without burning.

My Tips On Working With This Dough

• This dough should be fairly easy to work with, but it varies depending on the humidity in your kitchen. If it seems sticky, chill it in the fridge for 30-60 minutes. It’ll be less sticky when it’s cold.
• For a bottom crust, I recommend pressing rather than rolling. This is so much easier than transferring a thin rolled-out crust into a pie pan.
• Yes, this gluten-free pie crust works beautifully as a top crust! Just double the recipe so you have enough dough, then use a rolling pin to flatten it out. See my gluten-free apple pie recipe for details on making a pie with a top crust.
• This crust is not super sweet. I originally made it with 2 tablespoons of honey and found it too sweet, but I prefer my pies to have their sweetness mainly in the filling. Feel free to use 2 tablespoons if you want your crust very sweet, too.
• This gluten free pie crust tastes best when it’s pressed thin. I used this pan , but this dough amount can even work on one that’s a bit larger. Make sure to press it in a pretty thin layer! These flours are “heavier” than white flour and can taste overwhelming if your gluten free crust is very thick.
• These parchment paper rounds are so convenient for lining the bottom. You can also just grease it, but I prefer to line my pan for peace of mind. These precut circles make it easy.
• Chill the dough until ready to bake. This improves its texture and how it bakes. I usually press it into my pie pan, cover with plastic wrap, and pop in the fridge while I make the filling for just about any pie.
• The edges can brown faster than the rest of the crust. If you’re baking it again with filling, cover them with a pie shield or strips of foil so they don’t get too dark.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 3/4 cups Wholesome Yum Blanched Almond Flour ▢
• 1/3 cup Tapioca flour ▢
• 1 tbsp Wholesome Yum Organic Coconut Flour ▢
• 1/4 tsp Sea salt (or 1/2 tsp for savory crust) ▢
• 3 tbsp Unsalted butter (measured solid, then melted; substitute ghee for dairy-sensitive, or coconut oil for dairy-free) ▢
• 1 large Egg (whisked; or ~2 tbsp additional butter, ghee, or coconut oil) ▢
• 1 tbsp Honey (optional, omit for a savory crust; I use Wholesome Yum Zero Sugar Honey ) ▢
• 1/2 tsp Vanilla extract (optional, omit for a savory crust) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
2. In a large bowl, mix together the almond flour, tapioca flour, coconut flour, and sea salt.
3. Stir in the melted butter, egg, and honey (if using), until well combined. (If using vanilla, stir that into the melted butter before adding to the dry ingredients.) The “dough” will be dry and crumbly. Just keep mixing, pressing and stirring, until it’s uniform and there is no powder left.
4. Press the dough into the bottom of the prepared pan. You can flute the edges if you like. If you’ll be parbaking the crust (partially baking before adding fillings), poke holes in the surface using a fork to prevent bubbling.
5. To parbake the crust: Bake for 6-10 minutes , until the edges are slightly golden – the time can vary depending on your pan. If your fillings require baking again, cover the edges with foil or a pie shield before placing back in the oven. To bake the crust with filling: This can work, but I recommend starting at 400-425 degrees F (204-218 degrees C) for 8-10 minutes , then covering the edges and reducing to 350 degrees F (176 degrees C) to finish baking the filling. This process prevents the crust from getting soggy.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/12 of the entire crust

• Tips: Check out my recipe tips above to help you work with this gluten free pie dough more easily.
• Storage & meal prep: I often make this gluten free pie crust in advance! You can form it into a ball and wrap tightly in plastic wrap, or press it into your pie pan and cover that with plastic. It’ll last up to a week in the fridge.
• Freeze: This crust freezes really well, too! You can freeze the ball of dough or pressed into a pan, or even after blind baking it, for up to 3 months. Let it thaw before filling.
• Note on nutrition info: These numbers are based on my natural Wholesome Yum Zero Sugar Honey . The sugar and carbohydrates are a little higher if you use regular.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Gluten Free Pie Crust

Pies To Make With This Gluten Free Crust

I first made this homemade gluten-free pie crust recipe for my gluten free apple pie, but it works beautifully with so many others. Try it with any of my pie recipes below, or any filling you like.

• Sweet Pies – Try it with sugar free coconut cream pie , give my crustless pumpkin pie a proper crust, pair it with sugar free pecan pie , or swap in the dough for my pear tart . And if you want more inspiration, you’ll find plenty of ideas in my low carb dessert recipes collection .
• Savory Pies – This gluten free crust isn’t just for sweets. It makes a great base for my Greek spinach pie , zucchini quiche , or even chicken pot pie .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Gluten Free Pie Crust

Make my easy, buttery gluten free pie crust recipe with just a handful of ingredients and one bowl. Perfect for sweet or savory pies!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/gluten-free-pie-crust/

Ingredients

• 1 3/4 cups Wholesome Yum Blanched Almond Flour
• 1/3 cup Tapioca flour
• 1 tbsp Wholesome Yum Organic Coconut Flour
• 1/4 tsp Sea salt (or 1/2 tsp for savory crust)
• 3 tbsp Unsalted butter (measured solid, then melted; substitute ghee for dairy-sensitive, or coconut oil for dairy-free)
• 1 large Egg (whisked; or ~2 tbsp additional butter, ghee, or coconut oil)
• 1 tbsp Honey (optional, omit for a savory crust; I use Wholesome Yum Zero Sugar Honey )
• 1/2 tsp Vanilla extract (optional, omit for a savory crust)

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
2. In a large bowl, mix together the almond flour, tapioca flour, coconut flour, and sea salt.
3. Stir in the melted butter, egg, and honey (if using), until well combined. (If using vanilla, stir that into the melted butter before adding to the dry ingredients.) The “dough” will be dry and crumbly. Just keep mixing, pressing and stirring, until it’s uniform and there is no powder left.
4. Press the dough into the bottom of the prepared pan. You can flute the edges if you like. If you’ll be parbaking the crust (partially baking before adding fillings), poke holes in the surface using a fork to prevent bubbling.
5. To parbake the crust: Bake for 6-10 minutes , until the edges are slightly golden – the time can vary depending on your pan. If your fillings require baking again, cover the edges with foil or a pie shield before placing back in the oven. To bake the crust with filling: This can work, but I recommend starting at 400-425 degrees F (204-218 degrees C) for 8-10 minutes , then covering the edges and reducing to 350 degrees F (176 degrees C) to finish baking the filling. This process prevents the crust from getting soggy.

Maya’s Recipe Notes

Serving size: 1/12 of the entire crust

• Tips: Check out my recipe tips above to help you work with this gluten free pie dough more easily.
• Storage & meal prep: I often make this gluten free pie crust in advance! You can form it into a ball and wrap tightly in plastic wrap, or press it into your pie pan and cover that with plastic. It’ll last up to a week in the fridge.
• Freeze: This crust freezes really well, too! You can freeze the ball of dough or pressed into a pan, or even after blind baking it, for up to 3 months. Let it thaw before filling.
• Note on nutrition info: These numbers are based on my natural Wholesome Yum Zero Sugar Honey . The sugar and carbohydrates are a little higher if you use regular.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)