Gluten Free Pie Crust Recipe

This gluten free pie crust recipe is made with a wholesome combination of dates, walnuts, almonds, and creamy coconut butter. This crust is not only gluten-free but also paleo-friendly and vegan. The naturally sweet dates bind everything together, while the nuts add a crunch and rich flavor (while packing in nutrients). This crust is surprisingly easy to make and requires no baking at all – Use it in place of any pie crust: it is especially good with key lime pies and cheesecakes but adds a wonderful crunchy twist to pumpkin pies and buttermilk pies too!

The Ingredients:

This gluten free pie crust recipe calls for only 5 ingredients:

1. 3 Cups Raw Walnuts
2. 1/4 Cups Raw Almonds
3. 1 Cup Chopped Dates (packed)
4. 4 tbsp Raw Coconut Butter
5. 2 tsp Salt

How to make this gluten free pie crust recipe:

This one is so easy – I love recipes that require only 2 steps and 5 ingredients… let jump in!

Step 1

Combine all ingredients into a food processor or high speed blender and blend until smooth.

Step 2

In a 9 inch pie pan, pack the mixture down until it becomes solid. The dates should make it sticky enough to hold it’s shape. If it is crumbly, add 3 more dates at a time until it reaches a sticky texture.

What to use this gluten free pie crust recipe for:

Sweet pie suggestions: Cheesecake, key lime pie, cherry pie, apple pie, pecan pie, chocolate cream pie.

Savory dish suggestions: Quiche, Pot Pies, Shepherd’s Pie

The possibilities are endless with this one. Enjoy this quick and easy recipe and let me know what you think below!

Gluten Free Pie Crust Recipe

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Total time

10

minutes

This gluten free pie crust recipe calls for only 5 ingredients and takes under 10 minutes to make – no baking required!

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Ingredients

• 3 Cups Raw Walnuts

• 1/4 Cup Raw Almonds

• 1 Cup Chopped Dates

• 4 Tbsp Coconut Butter

• 2 Tsp Salt

Directions

• Combine all ingredients into a food processor or high speed blender and blend until smooth.
• In a 9 inch pie pan, pack the mixture down until it becomes solid. The dates should make it sticky enough to hold it’s shape. If it is crumbly, add 3 more dates at a time until it reaches a sticky texture.

Notes

• Use this pie crust for any pie recipes as the recipe as directed.
• This crust is especially good with key lime pies and cheesecakes.
• Don’t substitute the walnuts in this recipe; since they contain more moisture than others, they work best to create a pie crust that doesn’t crumble.

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