The Only Gluten Free Pie Crust Recipe You Will Ever Need
When you’re forced to eat gluten free and dairy free (or choose to on your own accord), baking can be a nightmare! Here’s what I’ve found. Most gluten free recipes out there are more difficult, more expensive, and more time intensive than their gluten-laden cousins.
They often require obscure and pricey ingredients to serve as alternatives for standard inputs. I’m not a fan of this. Which is why everytime I find a gluten free recipe that is simple and easy, I save it.
I also believe it is important to share these wonderful recipes with others who may be intimidated by the daunting process of gluten free baking, just as I was in the beginning. Not all “simple gluten free recipes” are worth your time. Some of them are downright awful. But this one is a jem.
Gluten Free, Dairy Free, Low Glycemic
It produces a delicious, flaky, soft, gluten free, dairy free pie crust, that you can fill with whatever your heart desires. (Last time my heart desired blueberries.)
Did I mention this crust is also low-glycemic, for those of you who need to minimize sugar? I actually found this recipe when I was on a Candida cleanse, which means that it is great for anyone who is struggling with Candida, or for someone cleansing after an imbalance.
So without further adieu, I would like to introduce to you my favorite Kick Ass Gluten Free Pie Crust recipe! It is simple, quick, inexpensive, and delicious!
Pie Crust Ingredients:
1 cup Almond Flour
3/4 cup Arrowroot Powder (I have substituted tapioca & coconut flour in the past ; 1/2 cup & 2 Tbsp respectively)
2 Tbsp Psyllium Husks
1/4 tsp Sea Salt
1 Tbsp Honey
4 Tbsp Coconut Oil
1/2 tsp Vanilla
First combine the almond flour, arrowroot powder, psyllium husks, and salt in a bowl and mix. Then add the honey and coconut oil. Mix thoroughly. Finally, mix in the egg and vanilla.
Wrap the dough in some clear saran wrap and place it in the refrigerator for 30 minutes.
Lightly grease a standard sized pie pan in coconut oil. Take the dough out of the refrigerator and press it evenly into the pie pan. Place it in the freezer for 15 minutes. Preheat oven to 350 degrees (F).
After 15 minutes has passed, pull the pie crust from the freezer and place it in a 350 degree (F) pre-heated oven. Bake for 13-15 minutes.
Add desired filling (I recommend the delicious blueberry filling below!) and continue to bake at 350 degrees (F) for an additional 7 minutes.
Now you need some scrumptious filling for that perfect pie crust…
Gluten Free Blueberry Pie Filling
Gluten Free, Dairy Free, Low Glycemic, Candida-Safe
A few years back I was battling a Candida overgrowth and I was on the hunt for recipes that were not only gluten-free and dairy-free, but low glycemic as well! I was tired of gluten free recipes that were more difficult, more expensive, and more time consuming than the ones I baked with before I went gluten free. So when I stumbled upon this jem-of-a-recipe, I tucked it away somewhere safe, because let me tell you…it’s damn good!
You could really put any filling you want in that crust, but this post will teach you how to make an incredible (and healthy) gluten free blueberry pie filling.
Blueberry Filling Ingredients:
1 cups Blueberries (fresh or frozen)
1/4 cup Coconut Sugar
2 Tbsp Gelatin
2 Tbsp Tapioca Flour
Optional: 10 drops of Stevia or a drizzle of Honey
Blueberry Pie Filling Directions:
First prepare the pie’s crust by following the recipe posted above. Stop after the first bake, then return here to make the filling.
Place the blueberries in a sauce pan or pot and simmer them over medium heat for 10 minutes. Preheat your oven to 350 degrees (F).
Strain the blueberries from the simmering liquid (keep the liquid!), and place them in a mixing bowl. Continue to simmer the liquid from the blueberries for another 10 minutes.
Next, whisk the gelatin into the bubbling liquid. Once you’ve done that, turn off the heat. Add the tapioca flour to the liquid and whisk thoroughly.
Add the thickened syrup to the blueberries in the mixing bowl. (They should still be hot!)
Pour the blueberry filling in the partially baked pie crust. Bake in the oven at 350 degrees (F) for about 7 minutes.
Once you finish baking the pie, it will need a bit of time to set. First, let it sit and cool on the counter for 30 minutes, then place it in the freezer for an additional 30 minutes. (Total cooling time: 1 hour)
Remove it from the freezer once cool, and try not to eat the whole pie in one sitting! (But to be honest, it’s a pretty damn healthy list of ingredients…as pies go. So I’m not ashamed to say that I have demolished this pie in record time with zero guilt whatsoever!) 😉