Hi everyone! We’ve made my gluten-free Spunky Gluten-Free Pie crust quite a few times now, and as Andy says while eating it, “I can’t believe this crust is gluten-free.” It’s so good. You can use it with whichever pie filling you choose!
Spunky Gluten-Free Pie Crust
3 tablespoons flax seed meal (I make my own fresh flax meal by grinding flax seeds in a Magic Bullet) or 1½ tablespoon chia seed meal
1 cup almond flour
½ cup coconut flour
1 teaspoon baking soda
¼ teaspoon fine sea salt
¼ cup + 2 tablespoons applesauce
1 tablespoon apple cider vinegar
1 tablespoon honey
¼ cup melted coconut oil
- Set the oven to 350°F.
- Add the dry ingredients to a mixing bowl and whisk to combine.
- In a separate mixing bowl mix the wet ingredients with an electric mixer.
- Add the dry ingredients to the wet, then mix again.
- Press the crust into a glass pie dish. Bake for about 12 minutes.
- Allow the crust to cool before adding filling.
Note: To make this crust with an egg omit the flax / chia seed meal, applesauce, and apple cider vinegar.
Tarts: There will probably be a little dough left over after you trim the dish. You can make this leftover dough into a few tarts (like the above photo). Top with jam and bake them for about 10 minutes.
Whipped cream: And while you’re making pie you’ll want some cream on top. See my tutorial on making your own coconut cream.
How to Roll Out my Crust
I find the dough can break sometimes, and this makes it hard to transfer the crust to the dish. The reason is because this dough is made with whole, healthy ingredients. There isn’t a ton of oil or shortening, there isn’t any gum, and of course, there isn’t any gluten. Lacking these ingredients that are binding, I thought this dough deserved a little video. Now you can see how to make this crust work, because it tastes so good I don’t want you to miss out on it! Cheers, Kelly