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Gluten-Free Pie Crust made with baking mix

Author: FRANK TEGETHOFF

No rolling pin — no problem! The only "tools" you need for this gluten-free pie crust are a mixing bowl, a fork, and your fingertips. Bake the shortbread-like crust, then fill it with your favorite cream or custard filling.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

At a glance

Prep
Bake
Total
Yield
one 9" crust.
Nutrition information

Ingredients

Choose your measure:

  • 1/2 cup King Arthur Gluten-Free All-Purpose Baking Mix*
  • 3/4 cup almond flour or finely ground blanched or slivered almonds
  • 1/3 cup sugar
  • 1/4 cup soft butter
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.

Instructions

  1. Lightly grease a 9" pie pan.
  2. Blend the ingredients until crumbly.
  3. Spread the crumbs in the pan. Use your fingers to press into a uniform layer across the bottom and up the sides. Press the crumbs firmly together, paying close attention to the top edge of the crust for a neat finish.
  4. Freeze the crust for 20 minutes.
  5. While the crust chills, preheat the oven to 375°F.
  6. Bake the crust for 12 to 15 minutes, or until it's uniformly golden brown. Remove it from the oven, and cool on a rack.

Nutrition Information

  • Serving Size 32g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 160
  • Calories from Fat 90
  • Total Fat 10g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 70mg
  • Total Carbohydrate 16g
  • Dietary Fiber 2g
  • Sugars 9g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.