How to Make a Nut-Free and Gluten-Free Pie Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free pie crust made from oat and tapioca flours. No chilling required, easy to work with, and suitable for both sweet and savory pies. Holds together well and bakes up tender.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 cup 120g store-bought oat flour (see note)
- 1 cup 120g tapioca flour
- ½ teaspoon salt
- ½ cup butter (cold)
- 1 egg
- ½ cup apple sauce (see note)
- 1 tablespoon maple syrup
At a glance
PER SERVING · TIME 8M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Sodium
- 1655mg
- Total sugar
- 92g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 669mg
- Calcium
- 128mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 1655MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.