Easy as Pie (Crust) v2

I have a confession to make…

My Easy as Pie (Crust), no matter how great, is not my favorite recipe.

The flavor is spot-on.

And for tarts or other pre-cooked pie crust needs, it really is a fantastic choice…

But when it comes to bake-in-the-shell recipes, I often struggle to keep this crust from burning.

This is something I have worked to improve for more than a year now.

Finally…in the baking frenzy that happens the night before Thanksgiving (and often into the weee hours of the morning)…finally, I feel I have mastered a gluten-free, dairy-free, high protein and no refined sugar pie crust.

Even better?

Just like my original recipe, there is no need to roll this one out.

This Easy as Pie (Crust) v2 is a press-and-go crust.

So on this day of Thanksgiving, I hope to bring you a bit of comfort, a solution to the difficulty you may have had, and a means to provide your family with the traditional, flaky, butter crust they so readily deserve.


Easy as Pie (Crust) v2



  1. In large bowl, blend together blanched almond flour, palm sugar and shortening using a fork or a pastry knife. Once fully incorporated, slowly add non-dairy milk until the batter is moist enough to create a ball. Be careful not to get the dough too wet, this can make it difficult to work with.
  2. Press dough into 9-inch pie pan, spreading evenly down the bottom and up the sides.
  3. Cook pie recipe as directed.
  4. Makes 1-9inch Pie Crust

Be sure to stop by and visit my previous post for more fantastic holiday ideas and solutions.

Happy Thanksgiving! xoxo


  1. Sylvia Maunder says:

    Hi I am wanting a pie crust to make a Chocolate Silk Tart for Christmas Dinner(we don’t do Thanksgiving here). Most of the recipes I have seen call for a pre cooked sweet short pastry pie shell. Do you think this would work for that without the pre-cooking. My one previous attempt with GF pastry was an utter disaster so I am looking for the easiest way out I can find, and this looks pretty easy to manage – just not sure about the pre-cooking or not.

    • Because the chocolate silk generally does not need to be cooked within the shell, I would recommend cooking this first. While I focused on a recipe that would bake well with pie filling throughout the baking, I have no doubt this would make a beautiful pre-cooked crust as well. Simply bake at 350f until golden…maybe 15, 20 min? If you do give this a try, please let us know how well it works for you.

      Happy holidays!

  2. These looks delish, Sunny! I love press-in pie crusts. 🙂


  3. What a fabulous recipe… so easy and simple. I’m going to use this for my Christmas baking.
    Thank you so much for sharing!

  4. the origional quote is “As easy as eating pie.” 🙂

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