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Gluten Free Pie Crust

Servings: Serves 12


3 cups Gluten-Free Baking and Pancake Mix
2 tablespoons Beet Sugar, Organic
½ teaspoon salt
1 ¾ cups Virgin Coconut Oil in Glass Jar, Organic
1 cup water
¼ cup White Chia Seed Milled, Organic
2 teaspoons Agave Nectar, Light & Organic

The perfect pie requires a stellar crust, which some chefs felt would never be possible with a gluten-free version. We’re happy to prove them wrong with this recipe for a gluten-free pie crust that utilizes our Gluten-Free Baking and Pancake Mix, Organic Beet Sugar, agave nectar, white chia meal and more to achieve pie crust nirvana without the gluten. Combine this crust with our Gluten-Free Berry Rhubarb Pie recipe for phenomenal results!


  1. In a large bowl, combine Baking & Pancake Mix, Organic Beet Sugar, and salt.
  2. Add solid coconut oil in small pieces and mix until crumbly dough is formed.
  3. In a separate small bowl, combine water, chia seed meal, and agave nectar until thick.
  4. Add chia mixture to dough and mix until smooth.
  5. Divide dough in half.
  6. Roll each half to 9 x ¼ inch thick. Place one crust in a deep dish pie pan, and reserve the other for a top crust.


Serving Size: 1 Slice (90 g)

Calories: 360
Total Fat: 26 g
Saturated Fat: 23 g
Protein: 2 g
Total Carbohydrate: 35 g
Dietary Fiber: 2 g
Cholesterol: 0 mg
Iron: 1 mg
Sodium: 400 mg
Calcium: 94 mg


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