I went four years without pie because I couldn’t find a good gluten free pie crust.  When I experimented with this recipe and found the BEST Paleo pie crust, I realized all that I had been missing.  I have always loved apple pie and pumpkin pie during the holidays but I had to put that on hold.  Not anymore!  This pie crust is truly the best pie crust I’ve had – gluten free or not.  I promise it will rock your world!

There are a few tips and tricks that go into making this pie crust.  First, be sure to very cold grass fed butter.  Remove it from your fridge just as you’re about to make your pie.  When all the ingredients have been mixed, make sure it is uniform and there aren’t any clumps of butter.  I have used both a food processor and my KitchenAid for this; both worked well.  I wouldn’t recommend mixing this by hand.  Once the dough has been made, form it into a disc shape and wrap it in cling wrap and refrigerate it overnight.  This really helps it to firm up.  When you’re ready to make the pie, remove from the fridge and sprinkle about a teaspoon of tapioca flour on top.  Place disc of dough between two pieces of parchment paper.  Use a rolling pin to roll out the dough.  It’ll be approximately 12 inches in diameter.  If it breaks or cracks, simply repair it with your hands.  I have found that it cracks easily but it also repairs beautifully.  Don’t worry about overworking the dough since there’s no gluten.  The final pie won’t taste overworked.

Once rolled out, remove the top piece of parchment paper and place your pie plate (I used a 9 inch) upside on top of the dough.  Using the bottom piece of parchment paper, flip it over so the crust lands inside the pie plate.  Remove piece of parchment and smooth out any blemishes.  Using your thumb and index finger, pinch together the edges of the crust as seen in the bottom photo.  You can bake this for about 14-15 minutes at 375 degrees Fahrenheit or add your favorite fillings and bake your pie!

I don’t want to sound dramatic but this pie crust has changed my baking world!  I had tried the store bought gluten free pie crusts only to be left disappointed.  This pie crust is buttery and delicious.  It holds up beautifully while baking.  I’ve made pies for family and friends who thought this had gluten in it!



Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes (plus overnight chill)
Course: Dessert, Snack
Servings: 1 pie crust


1 cup almond flour
3/4 cup tapioca flour
1 egg
1/2 cup grass fed butter, cold
1 TBL maple syrup
1 tsp maple sugar or coconut sugar



Chop cold grass fed butter into small 1/2 inch cubes.  Add all ingredients to a food processor or KitchenAid.  Mix until combined.

Form dough into a large ball and flatten it into a disc shape.  Place cling wrap around dough and refrigerate overnight.

When you’re ready to begin making the pie, unwrap dough.  Sprinkle a little extra tapioca flour on the dough and some on a piece of parchment paper.

Add another piece of parchment paper on top of the dough and carefully roll out the dough.  The crust will be about 12 inches in diameter.  If it breaks, simply mend it back together with your hands.

Once rolled out, remove top piece of parchment paper.  Place pie dish upside down on top of crust.  Invert pie dish so that the crust lands in the pie plate.

Smooth any cracks with your hands.  Pinch the edges of the pie crust as seen in the above photos.

You can now bake this crust for 14-15 minutes at 375 degrees Fahrenheit or use for any pie recipe!