No-Roll Coconut Oil Pie Crust - Gluten Free

This gluten free & no-roll coconut oil pie crust is the perfect press-into-the-pan pie dough recipe for any holiday baking recipes!

5 from 2 votes

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Prep Time: 7

Cook Time: 15

Servings: servings

Calories: 160kcal

½ cup gluten free oat flour
½ cup tapioca starch
1 cup finely ground blanched almond flour
⅛ teaspoon salt
1 tablespoon pure maple syrup
¼ cup refined coconut oil cold from the fridge or firm at room temperature (NOT melted)
3 to 4 tablespoon ice water

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.

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.

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.

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.