Gluten-Free Pie Crust Recipe - Dr. Axe

Gluten-Free Pie Crust Recipe

Gluten-free pie crust

Whether or not the holidays are around the corner, I like to prepare my kitchen for all the healthy baking and cooking my wife and I will be doing. And in this case, I’m talking about 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!

Key Ingredients

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 yucca 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 yucca root. The yucca 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. You know how much I love benefit-rich eggs from chickens that are pasture-raised.

Gluten-free pie crust ingredients - Dr. Axe

How to Make a Gluten-Free Pie Crust

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.

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. Axe

Continue 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!

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Gluten-free pie crust

Gluten-Free Pie Crust Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Diet: Gluten Free


You can make a very healthy, nourishing pie only to undo your good work with a store-bought, white flour–excessive pie crust. Not this time with this delicious and easy gluten-free pie crust.


  • 1 cup grass-fed butter, room temperature (can alternatively use coconut oil for dairy-free version)
  • ½ cup date or coconut sugar
  • 1 egg
  • 1½ cups cassava flour


  1. Preheat oven to 350 F.
  2. In a large mixing bowl, add in butter and date sugar.
  3. Using a hand mixer, beat butter and sugar until creamy.
  4. Add in the egg and continue mixing.
  5. Slowly add in cassava flour a little bit at a time, until it is well combined.
  6. Pour crust mixture into pie pan or 9×13 baking dish.
  7. Par-bake crust for 15 minutes.
  8. Remove from oven and fill with desired pie or bar filling.
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 236
  • Sugar: 9g
  • Sodium: 13mg
  • Fat: 15.8g
  • Saturated Fat: 9.9g
  • Unsaturated Fat: 4.8g
  • Trans Fat: 0.6g
  • Carbohydrates: 23.1g
  • Fiber: 0.7g
  • Protein: 1.1g
  • Cholesterol: 54mg

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  1. Clare McKee on

    In the UK we don’t measure in cups and this confuses me! How big are your cups?!!! Mine are mug size! So I have no idea how many grams or ounces this would be. Could you enlighten me please?

    • Joni on

      I am Amerian and my daughter lives in Switzerland so has the opposite problem. She uses google searh for conversion of recipes. I hope this helps you ?

  2. me on

    I have made this crust at least 20 times as a base to pumpkin pie. Recipe is quick and easy to make, comes out as a perfect crust EVERY TIME, and it is delicious. I have used butter and coconut oil at separate times with equal success. I prefer butter flavor. My pumpkin pies made with this crust are delicious. Everyone says so. I follow recipe exactly.

  3. Lorraine Clark on

    This crust is easy as pie to make (pun intended) makes a delicious base for Thanksgiving pumpkin pie. This recipe is a keeper. Love the pie cold straight from the refrigerator. Thanks Dr. Axe.

    • Ethan Boldt on

      We would suggest that you go with a Paleo flour instead, as coconut flour won’t stick together well enough. Try ours:

  4. Vicki on

    What is the nutritional information for this crust? How high are the carbohydrates per slice?

    I’m on a low carb, low sugar diet and was wondering if I could have this?

    Dr. Axe, I would appreciate you emailing me with the answer.

  5. Yelena on

    Hi, what can I use instead of cassava flour? I have all kinds of flours but not cassava, I don’t want to another flour to sit in my pantry. Thanks!


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