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Healthy Home Economist / Archives / Recipes / Dessert Recipes / Healthy Gluten-free Pie Crust

Healthy Gluten-free Pie Crust

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

Healthy gluten-free pie crust recipe using wheat-free, whole food ingredients and nourishing fats for a pastry shell that perfectly complements any filling.

healthy gluten-free crust in a glass pie plate

While there a few decent pie crusts available to buy pre-made these days, I have yet to find a gluten-free one that I would feel comfortable serving my family or guests.

Thus, if you want a healthy pie crust that is also free of gluten, you are going to need to make it yourself.

It’s not as difficult as you might think. In fact, it’s quite easy!

Mine turns out perfectly using egg custard as the pie filling. Fruit fillings also work very well.

My secret weapon for the most digestible gluten-free pastry is to use gelatin as the binder.

This makes for a 100% healthy crust that is much easier on the stomach compared to commercial gluten-free pastries that use hard-to-digest gums like xanthan.

Gelatin is so much easier on the tummy and adds a bit of extra protein to boot!

Love this gluten-free pie crust? Try these other pie crust recipes I use in my home as well!

  • Graham cracker pie crust
  • Chocolate cookie pie crust
healthy gluten-free crust in a glass pie plate
4.63 from 8 votes
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Healthy Gluten-free Pie Crust

Healthy gluten-free pie crust recipe using only whole food ingredients and nourishing fats for a pastry shell that complements any filling.

Course Dessert
Keyword gluten free, gum free, sprouted, wheat free, whole food
Prep Time 20 minutes
Cook Time 15 minutes
Chill time 1 hour
Total Time 1 hour 35 minutes
Servings 8
Calories 167 kcal
Author Sarah Pope

Ingredients

  • 1 1/4 cups sprouted gluten-free flour
  • 6 Tbl butter cold
  • 1 large egg beaten
  • 1 Tbl cane sugar preferably organic
  • 1 tsp unflavored gelatin
  • 4 tsp hot filtered water
  • 1/2 tsp sea salt

Equipment

  • 1 glass pie pan

Instructions

  1. Whisk together the flour, sugar, and sea salt.

  2. Cut each tablespoon of cold butter into small, 1/4" squares, then work or "cut" the butter into the flour mixture (all the butter at the same time) until it's crumbly. A few larger, pea-sized chunks of butter will still remain when you are finished. This is a helpful video on how to do this. You can use either your fingers, two knives, or a handheld pastry blender (easiest and fastest method).

  3. Dissolve the gelatin in the hot water in a small bowl. Stir until thoroughly blended.

  4. Whisk the beaten egg and gelatin mixture together until very foamy. Blend into the dry ingredients and mix until a thickened dough forms. I like to use lightly oiled hands to do this.

  5. Shape the dough into a ball and chill in the refrigerator for at least an hour, or up to overnight.

  6. Remove dough from refrigerator and allow to rest at room temperature for 10 to 15 minutes before rolling it out.

  7. Preheat the oven to 375°F/ 190°C

  8. Lightly grease 9" pie pan.

  9. Roll out dough to about 1/8" (4 mm) thickness on a piece of unbleached parchment paper sprinkled with gluten free flour. Carefully invert the crust into the greased pie pan (I actually prefer to press out the crust with my hands directly in the greased glass pie pan).

  10. Pre-bake pie crust for 12-15 minutes or until the crust begins to toast slightly to a golden brown around the edges.

  11. Cool the crust until you can touch it comfortably before pouring in filling of choice and baking the pie as directed.

Nutrition Facts
Healthy Gluten-free Pie Crust
Amount Per Serving (1 slice)
Calories 167 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5.6g28%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Potassium 11mg0%
Carbohydrates 16g5%
Fiber 1.5g6%
Sugar 1g1%
Protein 3g6%
Vitamin A 275IU6%
Calcium 6mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Category: Dessert Recipes, Gluten Free Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (9)

  1. Julia Martin

    Nov 18, 2023 at 12:20 pm

    5 stars
    Can I usr leaf lard instead of butter?

    Reply
    • Sarah Pope

      Nov 19, 2023 at 7:57 am

      Yes, absolutely!

  2. Kelly

    Nov 22, 2022 at 1:59 pm

    5 stars
    I have sprouted oats and sprouted brown rice, would one of those or a combination work for the crust?

    Reply
    • Sarah Pope

      Nov 23, 2022 at 9:56 am

      Here’s how to blend https://www.thehealthyhomeeconomist.com/how-to-mix-and-use-gluten-free-flour/

  3. Marcianne Gagliardi

    Nov 17, 2021 at 10:53 am

    5 stars
    I can’t wait to try this recipe. I’ve never heard of gelatin in a crust recipe. Curious what the gelatin does to the crust?

    Thank you!

    Reply
    • Sarah Pope MGA

      Nov 17, 2021 at 1:06 pm

      Gelatin helps hold it together much like gluten does for wheat.

  4. Sarah Weaver

    Nov 17, 2021 at 7:43 am

    Not all crusts should be prebaked! Does this work when baked with the filling?

    Reply
    • Sarah Pope MGA

      Nov 17, 2021 at 1:07 pm

      I think it works better pre-baked, but use it however you like.

  5. Ester

    Nov 17, 2021 at 3:14 am

    5 stars
    This looks like the exact same recipe I use for apple pie. Only never thought of using the gelatin, so my pie tends to crumble a bit. I do use gelatin for my glutenfree pancakes, which works very well. So defenitely going to try this pie crust recipe with gelatin. Thank you Sarah!

    Reply
4.63 from 8 votes (4 ratings without comment)

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