No-Bake Pie Crust (Gluten-Free)

It takes a bit of finesse to get a gluten-free pie crust to be flaky, but not crumbly. On top of that there is the issue of how much to cook it. Do you pre-bake it or will that cause it to burn when you bake the actual pie?

No matter how insurmountable they may seem, I don’t consider these to be great enough reasons to buy pre-made pie crusts, even if they are gluten-free. So, in my haste, I came up with this no-bake pie crust because I wanted a quick and dirty crust recipe that I could make to match the speed and ease of my no-bake lemon pie (link to recipe).

While it does not need to be baked, and I honestly have never tried baking it, it would probably work just fine for a pie that doesn’t require a very long baking time. I would assume the nuts and coconut would burn if baked for an hour, like in most cheesecake recipes. If you feel inclined though, try it and let us know how it turns out below in the comments!

In reality you can use any nuts in this recipe. I really like the flavor, texture and digestibility of dehydrated sprouted almonds (which you can make or buy). Shredded coconut becomes this whole other magical thing once you toast it to a golden brown color. I usually do it in the toaster oven on 300°F for about 10-15 minutes. It’s important to keep an eye on it because it can turn from lightly toasted to burnt very quickly!

This recipe makes enough for 2 – 3 pies, depending on how thick you like it and if you go up the sides of the pie pan. I save the remaining crust in a bag in the freezer for later use.