There’s nothing better than the delicious smells of a freshly baked pie coming from your oven.
But if you’re gluten-free or making changes to your diet, you may not think it’s possible to have a flaky, buttery pie without any of the gluten.
Surprise! From tart blackberry and silky chocolate cream to irresistible lemon meringue and sweet strawberry, these 24 gluten free pie recipes are sure to make a tasty ending to any meal.
6 Best Gluten Free Flour Alternatives
Whether you’re trying to cut back on gluten or have a gluten intolerance, these 6 gluten free flour alternatives are the best choice for baking, without an ounce of gluten.
- Almond flour – Made by grinding blanched almonds into a fine powder, almond flour gives a light, airy texture to baked goods. It’s low in carbohydrates and high in fiber, making it perfect for those who are diabetic or anyone trying to stay on a low-carb diet.
- Almond meal – Courser than its cousin, almond flour, almond meal has a slightly nuttier flavor. It will help create a denser pie crust and works well for making cookies and quick breads. Almond meal is also high in fiber and low in carbohydrates.
- Sorghum flour – An ancient cereal grain, sorghum has a high flour and protein content. Ground into flour, it has a mild, soft texture and is sweet in flavor. You can combine sorghum flour easily with any other type of gluten-free flour for a delicious pie crust.
- Coconut flour – Coconut flour is made by removing the outer husk of the coconut and using the meat inside. It is first dried and then ground into a high-protein flour that is full of healthy fat, low in carbs, and has a low glycemic index. It’s a great option for anyone with a wheat or nut allergy.
- Oat flour – A popular gluten-free flour alternative, oat flour is high in fiber and protein and can help reduce your cholesterol. Oats are ground into a dense-textured flour that has a mild taste perfect for any type of baking.
- Brown rice flour – Made from brown rice ground into a fine powder, brown rice flour has a very mild taste that won’t compete with other flavors you’re using. The texture is light but slightly gritty, and when it’s mixed with oat flour, the texture and feel is very similar to traditional white flour.
7 Tips and Hacks for Making Gluten Free Pies
- Use cold fat – When making a gluten-free pie crust, always make sure that your fat is well chilled, whether you’re using shortening or lard. Cut it into small pieces before quickly working it into the dough to maintain its integrity. Having chunks of fat in your pie dough is OK, and it will help create a melt-in-your-mouth, tender dough. Helpful tip: place your dry ingredients into the freezer for 10-15 minutes before mixing your pie crust.
- Wetter isn’t better – In a traditional pie dough, water helps aid in the formation of gluten. In a gluten-free pie crust, wetter dough isn’t better, so only use the minimum amount of liquid called for in the recipe. So be sure to add just enough so your dough holds together when pinched between your fingers.
- Keep it round – As you’re finishing up your dough, shape it into a round, even disk, less than one inch thick. Cover it in plastic wrap and chill in the fridge until it’s ready to use. This will make your dough much easier to roll out.
- Don’t be afraid of flour – After making a beautiful gluten-free dough, the last thing you want is for it to stick to your counter or work surface. Don’t be afraid to be liberal with your flour and sprinkle it everywhere to allow your dough to be rolled out quickly. You can easily brush off any excess flour when you’re done.
- Keep the dough moving – When you’re rolling out your dough, you want to always keep it moving. Think of your dough like a clock face. Turn it about 5 minutes with every pass of the rolling pin. This constant movement will create a smooth, even, round dough.
- Let the crust fall – Don’t get nervous when placing your pie crust in your pan. Gently lower the crust down until it settles into the bottom and if needed, carefully press it into the edges. If you’re too rough, your dough is more likely to break or tear.
- Color means flavor – No one wants an under-baked pie crust. When it comes to pies, color means flavor. Making sure your crust is evenly browned means a flakier pie crust. Just be sure you keep an eye on your pie crust to ensure it doesn’t overbake.
24 Best Gluten Free Pie Recipes
- Coconut Cream Pie | Mama Knows Gluten Free
- Mixed Berry Pie | Fearless Dining
- Chess Pie | Let Them Eat Gluten Free Cake
- Banofee Pie | My Gluten Free Guide
- Crustless Raspberry Pie | Gluten Free Easily
- Gluten-Free Pecan Pie | Meaningful Eats
- No-Bake Chocolate Pudding Pie | Gluten Free on a Shoestring
- Key Lime Pie | Aubrey’s Kitchen
- Fresh Blueberry Pie | Mama Gourmand
- Pineapple Cream Cheese Pie | Blessed Beyond Crazy
- Butterscotch Pie | My Table of Three
- Lemon Meringue Pie | Dish by Dish
- Easy Blackberry Pie with Crumb Topping | Just as Tasty
- Luscious Peach Amaretti Pie | Great Eight Friends
- Gluten-Free Cherry Pie | Heartbeet Kitchen
- Chocolate Cream Pie | King Arthur Baking
- Fresh Strawberry Pie | Let Them Eat Gluten Free Cake
- Pumpkin Pie | Meaningful Eats
- Dutch Apple Pie with Snickerdoodle Streusel | My Gluten-Free Kitchen
- Vegan Banana Cream Pie | Minimalist Baker
- Gluten Free Apple Pie | Lexi’s Clean Kitchen
- No Bake Oreo Pie | The Pretty Bee
- Sugar Cream Pie | Mama Gourmand
- Orange Meringue Pie | Gluten Free Alchemist
Keep baking your favorite pies with these 24 gluten free pie recipes.
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