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a steel sheet pan is full of 9 min unbaked tarts of pie crust and blueberries. The crust has not yet been folded.
Easy blueberry tarts, just make the crust and fill with frozen or fresh blueberries and a sprinkle of sweetener like maple syrup and a sprinkle of tapioca starch
2 cooked blueberry tarts are shown next to a bowl of blueberries on a white marble background

Gluten Free Pie Crusts

INGREDIENTS FOR 2 FULL PIE CRUSTS

This crust has the added advantage past being gluten-free by being composed of grain and bean flour which provides a complete protein and has a lower glycemic load than a wheat flour crust.

4 cups gluten-free flour blend (1 1/3 cup tapioca, 1 cup garbanzo, 2/3 c rice flour, 1 c sorghum flour)
Pinch of salt
2/3 c chilled coconut oil
1/3 c or more chilled water

  1. Chill the coconut oil for several hours or freeze for an hour. Cut the oil up if it will not break up with your beaters or mixer.
  2. Add coconut oil to flour and salt and mix for about 5 to 9 minutes on medium then medium high speed of your mixer. Your large balls of coconut oil should turn into small balls.
  3. When your mixture is relatively uniform. Then add water to bring together.
  4. See this video to understand exactly how everything should look for the correct technique. This is vital to making a proper crust and a skill you will use forever.
  5. Roll out half the mixture for one crust. Use the other half to make galettes, fruit tarts, or other crust.
  6. Half of the crust can be saved up to a week in the fridge. To use, let it outside the fridge until pliable. This is generally for 1 hour at room temperature of 80 degrees or less.
a large empty raw pie crust is shown next to a bowl of blackberry filling. The crust is in a green crockery dish and on a white stone background.
Gluten-free pie crust that is vegan and made from coconut oil.