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Pie Crust

Wheat Free Recipe

Three different variations of Pie Crust that are Wheat Free Recipe for people who need to cut wheat out of their diet.

Finely Chopped Nuts in Pie Crust


3 egg whites, at room temperature
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup confectioners' sugar
1/4 cup finely chopped nuts (optional)

Recipe Directions

Preheat oven to 275 degrees. Grease 9 inch pie plate well; make sure you cover the bottom and sides. Beat egg whites with cream of tartar and salt until just frothy. Continue to beat while adding the sugar a bit at a time. COntinue beating until the egg whites turn stiff and glossy. Stir in nuts quickly, with minimum stirring, and pour meringue into pie shell. Smooth to form a proper pie shell. Bake for one to 1 to 1-1/2 hours, or until light brown and crisp throughout. Cool to room temperature, then fill.

This is best made and filled just prior to eating.

Nut Crust

1 - 1/2 cups finely chopped nuts
2 tablespoons granulated sugar
2 tablespoons butter, room temperature

Preheat the over to 400 degrees. Place all ingredients in a mixing bowl and mix well. Press the mixture in a 9 inch pie plate or baking pan; you shoudl have enough to cover the bottom and some of the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Cool then fill.

Crumb Crust

1-1/2 cups crumbs (wheatfree cookies make good crumbs)
6 tablespoons butter, room temperature

Mix the crumbs and butter or margerine in a small bowl. Make sure the crumbs are evenly coated. Press the mixture into a pie plate, making the crust as even as possible. Bake five minutes or until slightly borwned. Or, chill until firm instead of baking.

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Wheat Free Tip

Wheat Free Tip Baking products containing wheat: Wheat, wheat flour, wheat germ, wheatmeal, gluten, rolled wheat, wholemeal flour, wholewheat, pearled wheat, cracked wheat, kibbled wheat, burghul (used in tabbouli), some mixed flours like most rye flour, baking powder, cake mixes and custard powder.

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