Press-In Gluten-Free Pie Crust

Use this almond-based crust anywhere you would a graham cracker or cookie crust—think, key lime or a chocolate cream pies. Its nutty flavor provides a welcome slightly savory contrast against sweet pie fillings, and you’ll be pleased at how easy it is to make (just 5 ingredients!). Plus, no rolling pin needed: instead, press the crust into a pie plate with your fingertips. Baking the crust (or any pie) on a rimmed baking sheet makes it easy to get in and out of the oven. For a vegan version, use coconut oil in place of butter.

gluten-free-pie-crust
Photo by Grace Elkus
Press-In Gluten-Free Pie Crust 5.0 2 5 1
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  • Makes 1 9-inch pie crust
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Use this almond-based crust anywhere you would a graham cracker or cookie crust—think, key lime or a chocolate cream pies. Its nutty flavor provides a welcome slightly savory contrast against sweet pie fillings, and you’ll be pleased at how easy it is to make (just 5 ingredients!). Plus, no rolling pin needed: instead, press the crust into a pie plate with your fingertips. Baking the crust (or any pie) on a rimmed baking sheet makes it easy to get in and out of the oven. For a vegan version, use coconut oil in place of butter.

Ingredients

  1. Check 1 cup old-fashioned rolled oats
  2. Check 1 cup almond meal
  3. Check 6 tablespoons cold unsalted butter, cut into ½-inch pieces
  4. Check 2 tablespoons granulated sugar
  5. Check ¼ teaspoon kosher salt

Directions

  1. Place the oats in the bowl of a food processor and process until it very finely ground, about 1 minute. Add the almond meal, butter, sugar, and salt and process until dough is crumbly but holds together when squeezed in the palm of your hand.
  2. Preheat the oven to 350°F. Transfer the dough to a 9-inch pie plate. Using a flat-bottomed measuring cup or glass, press the dough evenly into the bottom and up the sides of the plate, being sure to press evenly into the corners. Freeze until firm, 10-15 minutes.
  3. Place pie plate on a rimmed baking sheet and bake until golden and dry to the touch, 27–32 minutes. Let cool completely before filling.