No-Roll Gluten-Free Pie Crust (the last pie crust recipe you’ll ever need!)

No-Roll Gluten-Free Pie Crust (the last pie crust recipe you’ll ever need!)

Do you believe that the expression “easy as pie” applies only to store-bought crusts?

If so, this gluten-free pie crust recipe might just change your mind.

It’s very easy — no rolling, measuring or cutting is required. Just press into a pan and go!

Whether you have to avoid gluten completely, or are just trying to cut down on the amount of grains in your diet, this gluten-free pie crust is a perfect solution to hold any of your favorite pie fillings.

This no-roll gluten-free pie crust is so easy that you’ll want to replace all your other pie crust recipes and use this one forever and always!

WFN’s Gluten-Free Flour Blend

WFN’s gluten-free flour blend is unique from other GF flours because it doesn’t contain high-carbohydrate rice and potato flours. Instead, it is a blend of coconut, almond, sorghum and tapioca flours. It’s also high in medium-chain fatty acids and polyunsaturated oils.

And it works so well in this no-roll pie crust!

Whether you need to be gluten-free or not, I am sure you’re going to love this recipe — maybe so much that you throw out all others and use this one exclusively!

What is your favorite pie crust recipe? Do you want to try this no-roll gluten-free pie crust?

No-Roll Gluten-Free Pie Crust (the last pie crust recipe you'll ever need!)
This gluten-free pie crust requires no rolling or cutting. It's so easy that you'll want to replace all your other pie crust recipes and use this one forever and always!
Servings8 slices
Prep Time10 minutes
Cook Time15 minutes
Ingredients
Instructions
  1. Place Gluten-free Flour Blend, coconut sugar, and salt in a mini food processor.
  2. Add butter.
  3. Pulse a few times, until mixture looks like bread crumbs.
  4. Add water and vanilla, and pulse until clumps start to form.
  5. Transfer clumpy mixture to a prepared pie or tart pan. Scatter evenly.
  6. Press the dough into the sides of your pan.
  7. Bake at 350ºF for 8 minutes before filling.
  8. If your pie recipe doesn't require baking the filling, bake the crust for 15 minutes or until golden brown.
Recipe Notes

Check on your crust after 25 to 30 minutes of baking, if it's getting too brown -- cover the pie with tinfoil.

Gluten-free pie crust tastes best after it's completely cool because the unique coconut flavor dissipates.

This pie crust recipe is perfect to use in tarts, and can be used with both 8- or 9-inch tart pans.

The post No-Roll Gluten-Free Pie Crust (the last pie crust recipe you’ll ever need!) appeared first on Wildly Organic.

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