The Ultimate Gluten-Free Pie Crust Recipe

The holidays are right around the corner, and I’m preparing my kitchen for all the healthy baking and cooking I will be doing. And what is more reminiscent of the holidays than a pie crust, and better yet, a gluten-free pie crust? I’ve created an easy, healthy and gluten-free version of a traditional pie crust. You might be thinking, can one even make a gluten-free pie crust?

This pie crust recipe doesn’t require chilling any butter or messing with gluten-filled wheat flour. I’ve upgraded the ingredients to include the incredibly versatile cassava flour (one of the best gluten-free flours), grass-fed butter, date sugar (one of my preferred natural sweeteners) and a pastured egg. My pie crust with cassava flour is a great replacement for a wheat or white flour crust, and you only need a hand mixer or a fork with a strong arms to get this whipped up!

I chose cassava flour for this recipe because it has many amazing properties and benefits. Cassava flour is completely gluten-free, grain-free and nut-free. It can replace wheat flour in many recipes and is neutral in flavor. Cassava flour comes from the yuca root and is considered to be a whole food, coming from the entire plant, as opposed to tapioca flour, which is the bleached and extracted starch from the yuca root. The yuca root is a staple for millions of people in developing countries since it is high in carbohydrates and drought-resistant.

I know you’ve heard me talk about the many benefits of grass-fed butter, so I won’t repeat myself too much. Grass-fed butter is far superior than conventional butter and especially margarine, since it contains many vitamins, minerals, healthy fatty acids and a balance of omega-3 and omega-6 fats. Good news for my dairy-free or dairy sensitive readers: you can alternatively use coconut oil in this pie crust with cassava flour with great results!

Date sugar was an easy choice for sweetening up this gluten-free pie crust. You can also swap it out for coconut sugar or any other healthy granulated sweetener that isn’t refined or artificial. Adding a pastured egg helps bind the crust, as well as providing some more omega-3 fatty acids from the yolk. Maybe you’ve tried my Superhuman Shake with raw pastured eggs? You know how much I love eggs from chickens that are pasture-raised.

How to Make Gluten-Free Pie Crust

Gluten-free pie crust ingredients - Dr. Axe

First, you will want to preheat your oven to 350 F.  You can use either a pie pan, an 8×8 baking dish or a 9×13 baking dish. In a large mixing bowl, add in butter that is room temperature along with date sugar. Mix until creamy. Add in the egg and continue mixing. Slowly add in cassava flour a little at a time, until it is well combined. Press your crust mixture into your baking dish until it completely covers the bottom and goes up the sides of the dish.

Gluten-free pie crust step 1 - Dr. Axe

Note: the pie crust will be thicker in a pie pan and 8×8 dish, but will still bake through.

Gluten-free pie crust step 2 - Dr. Axe

Partially bake your pie crust with cassava flour for 15 minutes, remove from the oven and then fill with whatever pie filling you made.

Gluten-free pie crust step 3 - Dr. AxeContinue baking the pie according to the recipe. You can use this gluten-free pie crust in pumpkin bars or a pecan pie and please your family and friends this holiday season!

Gluten-free pie crust recipe - Dr. Axe

Pumpkin bars with gluten-free crust

Gluten-free pie crust recipe - Dr. Axe

Pecan pie with gluten-free crust

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