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Gluten Free Pie Crust | Healthy + Flourless

A super easy and homemade gluten free pie crust recipe –

Just 5 ingredients + NO flour!

A super easy and homemade gluten free pie crust recipe – Just 5 ingredients + NO flour!

Even if you’re not eating a gluten free diet these days, chances are you know someone who is. More and more people are removing gluten from their diets, and restaurants and supermarkets are starting to take note. Even Cheerios just went gluten free! Nowadays, you can easily find gluten free pasta, flour, frozen meals, and baked goods in both specialty and regular grocery stores.

I found the almond flour for this gluten free pie crust recipe at Trader Joes and was shocked by the low price tag: $3.99 for a full 16-oz package! That is a fantastic deal! (If you don’t have a Trader Joes near you, I’ve also spotted almond flour—also known as almond meal—at Giant, Whole Foods, Harris Teeter, and from online retailers such as amazon or vitacost.) Almond flour can be either a golden color (such as Bob’s Red Mill brand) or the darker color as seen in the photos of this post.

Funnily enough, the gluten free pie crust recipe I’m posting today–which can also be vegan, paleo, and sugar-free–was actually adapted from my Healthy Girl Scout Cookie Tagalongs.

And if you need inspiration for what to put in the gluten free pie crust, I have about a zillion pie recipes and am planning to post yet another one later this week!

I kind of really love pie!!!

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Rich, creamy, thick, chocolatey, gooey chocolate pudding pie... no weird ingredients + no baking required!

Homemade Chocolate Pudding Pie

healthy pecan pie

Healthy Chocolate Pecan Pie

Raw Cheesecake Recipe

Raw Cheesecake – 6 Ingredients

Commenters have called this the "creamiest pumpkin pie you'll ever eat"

Healthy Pumpkin Pie Recipe


Gluten Free Pie Crust

Gluten Free Pie Crust | Healthy + Flourless

Total Time: 15m
Yield: 1 pie crust
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 2 cups almond flour (200g)
  • 1/4 tsp plus 1/8 tsp salt
  • 1/4 tsp baking soda
  • optional pinch stevia
  • 2 tbsp plus 2 tsp melted coconut oil (30g)
  • 2 tbsp water OR pure maple syrup (30g)


(If using this as crust for a pie that you bake, there is no need to pre-bake the crust.) Preheat oven to 350 F. Either grease the bottom of an 8.5 springform pan OR line an 8-inch square baking pan with parchment paper. In a bowl, combine all ingredients and stir to form crumbles. Transfer the crumbly dough to the prepared pan, and press down evenly and firmly with your hands. Bake 14 minutes. Press down with a spoon. (For a 9-inch pan, increase all ingredients by 1.5. Baking time remains the same.)

View Gluten-Free Pie Crust Nutrition Facts


Published on August 17, 2015

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  1. Wendy@TheNomadicVegan says

    This sounds great! I have no issues with gluten, but for some reason I’ve never been able to make a good pie crust. And when I found out how unhealthy traditional pie crusts were, I didn’t have much desire to eat them anyway. This looks like an easy and healthy alternative. You’ve done it again Katie!

  2. Halima says

    Katie, I love your blog to pieces. Can you make a coconut crème pie with custard on the bottom? That would be incredible! Also, you forgot sweet potato! More pie making in your future ;D

  3. Kris says

    Thanks! Was just thinking about gluten free pie crust over the weekend. Mind you I made two pie the old fashion way but will give this a try.

  4. Thunderbuns says

    Yumm!!! I love how healthy this pie crust is. And a perfect excuse for me to experiment with almond flour:) Thanks for posting!

  5. Jillian says

    I can’t wait to try this pie crust! If I’m making it for a pie that has to be baked anyways (ex: apple), does the crust have to be baked before filling it with the apple slices and then getting baked a second time, or could you fill the raw crust with fruit and let everything bake together?

  6. Veronica says

    Thank you so much for this recipe!!!!!! I made it to go with a pumpkin pie and it turned out so well. I added the pinch of stevia and then got creative and also added a pinch of cinnamon! 🙂

    • Pooja Mathur says

      Hi! did you pre-bake the crust when you made the pumpkin pie or put the filling into the raw crust then bake for the 27 mins?

  7. Babbie Kifer says

    HOW WONDWERFUL!!!! I was diagnosed as needing only Gluten Free foods 2 years ago from my Doctor.
    I am truly bored with so few Gluten Free recipes!!!
    Do you have any ideas that I might be able to glean from my AOL connection?

    Than k you very much

    Babbie from Aurora CO.

    • Tam says

      Awesome recipes! Thanks for sharing! FYI-the almond meal at Trader Joe’s has increased in price to $5.99 a pound, but still a good value for sure.

  8. Anna S. says

    I love this. I have a friend who is trying to eat gluten free. I had lots of strawberries to use up and made a pie using this crust. Delicious. Happy friend and happy hostess.

  9. Connie says

    Thank you for all the wonderful healthy recipes I made the black bean brownies for pot luck dinner at our church they were a real hit.

  10. Anon says

    I just went to Trader Joe’s the other day and was disappointed that the almond flour was $5.99 here where I live. Some things are cheaper at TJ’s, though. Though, all nuts but peanuts have been really expensive out here lately and I’ve had a hard time wanting to spend that much. The jars of almond/hazelnut/cashew butters have been pretty expensive, too. :/

    I’ve been trying to eat gluten free because gluten’s been giving me a little trouble, but I’ve been experimenting with ground up oats, brown rice flour, and starch mixed because it’s inexpensive and I just bought some coconut flour. I wonder if my flour mix would work here… hmmmm… anyone else experiment with other flours?

    • Allison says

      Anon’s question from 14 Sept. is a good one. I have a bazillion kinds of flour, but not almond! (In doing a little research it appears that coconut flour is NOT a good replacement for almond flour.) I have: oat, garbanzo, quinoa, spelt, amaranth, sorghum, brown rice, potato flours. (I’m trying to avoid adding ANOTHER flour to my baking cabinet!) Any thoughts?

  11. Kristin says

    I’ve been desperately looking for an almond flour crust for a pumpkin pie and hoping for one without sweetener. A problem is the fat–I’d rather not have to buy coconut oil as I’m sensitive to it. I’d love to use my earth balance soy free baking sticks, but am afraid it won’t turn out. Do you have any advice?

  12. Kimberly says

    I hate to be THAT person, but I am allergic to almonds (only almonds-??), I’m thinking I could use a mix of other nuts or even oats or something to make this crust, no? Seeking approval…

  13. saltandserenity says

    Hi Katie,
    Loving your blog!
    I am curious to know if you have ever used this crust with a lemon square topping. I have been playing with nut crusts for lemon squares (I tried 3 different recipes) . Each time, the lemon filling sunk below the crust and I ended up with the crust on top.
    This is such a mystery to me. Any idea why this might happen?

  14. Cindy Moore says

    Can one substitute sugar-free maple flavored syrup for the pure maple syrup? I figure that might add more flavor than the water and still keep it sugar-free. I am going to make this during the upcoming week.

    • A H says

      You can always experiment with leaving out the sugar. If you find something that works, please be sure to report back to let us know.

  15. Chana says

    I would first like to say thank you for all of your amazing recipes and ideas. I was a bit terrified about adopting a vegan diet (health reasons), but your recipes have made the transition much easier.
    For this crust recipe, can I substitute the almond flour with coconut flour or some other gluten-free flour?
    Thanks again! ☺

  16. Charlotte says

    Could I make any of your pies (using your pie crust recipe ) in muffin mounds to make individual ones ? I wanted to make the chocolate tofu pie but don’t have a pie dish only cupcake /muffin trays ?

  17. Kat says

    Your recipes look sinful, and I want to make all of them. But, you use Coconut Oil in most of them, and I have not been happy with how Coconut Oil tastes and neither has my family.
    What other oils do you recommend for those of us who can’t use Coconut Oil that will give the same results?

    • Julie Dove says

      If a recipe just says “oil” then you can use vegetable oil. But if the recipe specifically calls only for virgin coconut oil, it is in there because it will solidify when chilled and hold a recipe together.

  18. Sarah says

    Love this crust! One question though. You say 2 Tbsp + 2 tsp of coconut oil (17g). 2 Tbsp on my jar is 28g + 2 tsp would be about 34g total. Am I reading your recipe incorrectly? Thanks!!

    • Julie Dove says

      Hi, thanks for bringing this to our attention. This definitely looks like a typo and we are fixing it right away. Yes, should be closer to 30g.

  19. Audrey Schlegel says

    My favourite crust ever!!!! Made with the chocolate silk pie, it’s my go-to recipe to impress! Just want to report a substitution – not one I made willingly though, I had to: I had almost run out of almond flour and didn’t remember it until I actually got started on the pie. I had about one quarter cup of almond flour left (maybe even less), and just used buckwheat flour as a replacement (I know, it looks like I am never wasting an occasion to praise buckwheat flour… no, I don’t have any share or interest in a buckwheat company, and yes, it just really easy THAT great 🙂 ).The dough turned out the same as with almond flour, and once baked the taste was obviously a bit different, but SOOO good. Next time I will try with one cup almond, one cup buckwheat!

  20. Christie says

    Looks amazing. Question is why does this need baked at all if making a no bake pie? Is it just to help hold together? Thank you.

  21. Diana says

    When you say to increase the ingredients 1.5x for a 9-inch pan, do you mean a 9-inch circle pan or a 9-inch square pan? In the recipe, you say that a square 8×8 can be used, and since that provides almost the same surface area as a 9-inch circle pan would, I wonder if that scaling up would not be a great idea for the circle pan.

  22. T says

    I made this for the pumpkin cream cheese bars and it worked great. It’s even better about 2 days after making because the mild coconut oil flavor disappears and the crust becomes even more rich and buttery. It keeps in the fridge very well. I think it would be a great go to for any pie. This is such a gift to the vegan GF community- thank you, Katie!!

  23. Shari says

    Thanks for the Trader Joe’s tip! Does this crust hold together well when you cut the pie? Just wondering if gets crumbly since there’s no binder. Thanks!

  24. Chris says

    In the gluten free pie crust, when you say increase by 1.5 for 9×9…are you meaning instead of 2 cups of almond flour, it would be 3.5? Just making sure I dont leave any room for error on my part haha

  25. L.A. says

    Hi CCK,
    I wanted to ask if I could use butter instead of coconut oil? (I know this recipe was made dairy-free, but just wanted to know if I could use butter if I don’t have coconut oil on hand…)

    Thank you!!

  26. Donna Perez says

    For the gluten-free pie crust what can I use instead of coconut oil?? I’m trying to stay away from fat and be on a whole food plant-based diet, for the most part.

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