This 5-minute No-Roll Coconut Oil Pie Crust is the perfect gluten free pie crust recipe for your festive holiday baking recipes! This coconut oil pie crust works perfectly as a base for my Gluten-Free Pecan Pie recipe as well as many others.
Having a solid gluten free pie crust recipe that is tried and true is super important for the holidays. This pie crust comes together in minutes and is easily pressed into the pan, so you don't need a rolling pin.
Making pie crust for Thanksgiving or holiday desserts is such a great way to add a show stopping dish to your meal! You can find other delicious holiday recipes, such as my Bourbon Apple Crisp and Creamy Oat Milk Hot Chocolate!
Why you'll love this recipe
This recipe comes together very quickly and makes for the perfect healthy and gluten free pie crust recipe.
- Easy and fast - Make coconut oil pie dough in under 5 minutes!
- Made with only 5 ingredients - This crust only uses 5 simple ingredients (plus salt and water), making it affordable and simple to make.
- Press-in-the-pan dough recipe - No need to roll out the pie crust, since this recipe is like a cookie dough, so you can press it into the pan.
- Perfect for the holidays - Pies are such a delicious part of any holiday meal. Now you can make a gluten free & healthy pie crust that is super delicious for any holiday pie recipe.
- Why you'll love this recipe
- Prepare the pie crust dough in a food processor
- Fit no-roll pie crust to a pan
- Bake the pie crust
- Expert tips
- Recipe substitutions
- Recipe variations
- Make pecan pie with coconut oil pie crust
- Recipe FAQs
- More dessert recipes
- No-Roll Coconut Oil Pie Crust - Gluten Free
- Questions & Reviews
- Almond flour - An excellent gluten free flour alternative that provides delicious taste and structure to this pie dough.
- Oat Flour - Another substantial gluten free flour alternative that is high in protein and great for baking.
- Tapioca starch - Tapioca helps to bind the pie dough.
- Salt - A pinch of salt is important to balance the flavor of the dough.
- Maple syrup - Maple syrup adds the perfect amount of sweetness to the pie dough.
- Coconut oil - Usually pie dough is made with butter, but this recipe uses coconut oil. I like to use refined coconut oil so it doesn't have a strong coconut flavor, and it works super well in baking.
- Ice water - Ice water is added at the end of the dough process to bind it all together.
Prepare the pie crust dough in a food processor
This pie dough only requires a few simple steps to come together. I like to make the pie dough in a food processor, but there are also directions to make this dough by hand.
Step one: In a food processor, add the almond flour, oat flour, tapioca starch and salt.
Step two: Pulse the dry ingredient in the food processor until well combined.
Step three: Add the maple syrup to the dry ingredients in the food processor.
Step four: Add the firm or cold coconut oil to the dry ingredients as well.
Step five: Pulse the ingredients together for about 20-30 seconds. It will look sandy and not like a dough yet.
Step six: Stream in the ice water as you pulse the dough until it begins to clump together and form a cookie dough-like texture.
Step seven: Once the looks like a firm and soft cookie dough that can be pinched together with your fingers, it is ready!
Fit no-roll pie crust to a pan
This gluten free press-into-the-pan pie crust doesn't need any rolling!
Step one: Transfer the pie crust dough mixture into a grease 9-inch pie pan.
Step two: Wet your fingers with cold water to prevent sticking and press the dough onto the bottom and sides of the pie dish.
Step three: Clean up the top edge of the pie dough by pressing it into a straight edge so it looks pretty.
Step four: Poke the pie crust in the pan with a fork to prevent air pockets when baking. Place the pie in the fridge for 15-20 minutes before baking.
Bake the pie crust
- Par-bake the pie crust: If you are going to be adding a filling to the pie that needs baking, it's best to partially bake the pie crust at 325°F for 13-15 minutes just until it's light and slightly cooked through (photo above).
- Fully bake the pie crust: If you plan to adding a no-bake filling to the pie, it's best to fully bake the pie crust at 325°F for 18-25 minutes just until it's golden brown and looks fully cooked through.
In both cases of par-baking or fully baking the pie crust, it's best for the pie crust for fully cool before adding any filling so it doesn't become soggy.
- Make the pie crust in a food processor for best results - This recipe can be made in a bowl by hand, but it's way faster and easier to achieve a perfectly mixed pie crust when using a food processor.
- Use ice cold water - By using ice water in the pie crust, it will help the crust form together and become like a cookie dough, without it becoming soggy.
- Use a good pie pan - I've made the mistake of purchasing cheap colorful pie dishes sold in the holiday section of grocery stores, but I find that they simply are too thin or aren't made well and thus end up burning the crust. I recommend using a basic ceramic pie dish or glass pie dish; nothing fancy, but also not something with a too-good-to-be-true price tag.
- Maple Syrup: You can easily swap the maple syrup with honey or agave. If using agave syrup, only use 2 teaspoons since it tends to be sweeter than maple syrup.
- Almond flour pie crust - To make an almond-flavored pie crust, add ½ teaspoon of almond extract right after adding the maple syrup.
- Lemon pie crust - To make a gluten free lemon pie crust, add 1 teaspoon lemon zest to the dough right after adding the maple syrup. Then, use 2 teaspoons of lemon juice in the dough, before adding ice water (likely using less ice water since the lemon juice is also a liquid.)
- Cinnamon pie crust - Add ½ teaspoon cinnamon to the dry ingredients to give the crust a cinnamon flavor.
This dough is best used right away and baked.
You can also prepare the raw pie crust 1-2 days in advance, wrap in plastic wrap and store in the fridge. Once ready to use, set on the counter for 15 minutes or until it's soft enough to press into the pan, and press into your pie pan.
Once the pie crust is baked, you can keep it covered with foil or in a ziplock bag on the counter for 2-3 days before filling and baking or refrigerating.
Make pecan pie with coconut oil pie crust
This coconut oil pie crust is the perfect press and bake pie crust to make my Maple Pecan Pie (without corn syrup)!
Step one: Pour your favorite pie filling into the gluten free pie crust, such as my Pecan Pie filling recipe.
Step 2: Once your pie is baked and chilled, cut with a sharp knife. The crust has somewhat of a cookie dough texture mixed with a pie dough, so it will cut very nicely with little crumbs.
Yes! You can whisk all the dry ingredients in a large bowl. Then, mix in the maple syrup. Then, add the firm coconut oil and use a pastry cutter, fork or your fingertips to shingle it into the dry ingredients until evenly dispersed. Then, add the ice water slowly and mix until a cookie dough looking mixture forms.
Yes and no! I have not tested this recipe with any other gluten free flour blend. You can try using a 1 to 1 gluten free baking flour in place of all 3 flour, but I can't promise it will work the same.
I would not recommend doing so. The coconut oil acts more like butter in this recipe and is blended into the dough in a way that will make flakey dough layers.
More dessert recipes
Did you try this no corn syrup pecan pie recipe? If you did, I'd love to hear your feedback in a comment and rating below. I can't wait to hear if you loved it!
No-Roll Coconut Oil Pie Crust - Gluten Free
Make the pie dough
- Add the oat flour, tapioca starch, almond flour and salt to a food processor. Pulse until well combined, about 30 seconds.
- Add the maple syrup and coconut oil. Pulse for 15 seconds until the mixture is sand-like.
- Slowly add 1 tablespoon of ice water at a time, pulsing in between, until a thick cookie-dough consistency forms.
Place crust into pie pan:
- Grease a 9-inch pie dish with nonstick cooking spray.
- Transfer the dough to the pan.
- Press the dough using your fingers into the bottom and sides of the pan. If the dough sticks to your fingers, dip them in ice water to prevent sticking.
- Poke the crust with a fork all over.
- Place the raw crust filled pan into the fridge for 20 minutes or into the freezer for 10 minutes to chill.
Par-bake the crust:
- For any dessert that will have a cooked filling (such as apple pie or pecan pie), it’s important to partially bake the crust. Preheat the oven to 325°F.
- Bake the crust for 13-15 minutes.
- Allow to cool completely before adding the filling and baking.
Fully bake the crust:
- For any dessert that will have a no-cook filling (such as a no bake cheesecake or mousse pie), it’s important to fully bake the crust. Preheat the oven to 325°F.
- Bake the crust for 18-25 minutes until lightly golden.
- Allow to cool completely before adding the filling and baking.
- Use cold coconut oil to mimic the concept of using cold butter in a pie crust recipe. If the oil is warm or melted it won't work the same way and won't create a flakey pie crust.
- I like to use a food processor, but this recipe can also be made by hand in a bowl. You would use a pantry cutter or your finger tips to shingle the cold oil into the mixture until it is sandy.
- Maple syrup can easily be substituted with honey.