Gluten-Free No-Roll Gingerbread Pie Crust

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This Gluten-Free Gingerbread Pie Crust is the perfect shell for a delicious holiday gingerbread pie. With no need to roll the dough, it could not be simpler.

Gluten-Free Gingersnap Pie Crust

Gingerbread…gingersnap….same thing, right?

While maybe not technically the same, these two holiday cookies both bear the unique flavor combination of molasses, ginger, and cinnamon–a true holiday trio.

In this delicious Gluten-Free Spiced Gingerbread Pie Crust recipe, we add several other ingredients to enhance the holiday flavors even more:

• pecans
• oat flour
• maple syrup

And what’s more, along the way, we get the added benefit of creating a gluten-free pie crust option for all types of holiday get-togethers.

How We Make This Gingerbread Pie Crust Gluten-Free

To remove gluten from this recipe, we swap all-purpose flour with a homemade oat flour. (Make sure you use certified gluten-free oats.)

This substitution is simple and works for many baked good recipes.

To make the homemade oat flour, pulse quick oats in a food processor until they form a fine flour. If you see lumps in the flour, pulse the mixture again until no lumps remain.

No-Roll Gingerbread Pie Crust

One of the best things about this gingerbread pie crust recipe? There is no need to roll it out!

While using a rolling pin isn’t forbidden, of course, the cookie-like nature of this pie crust means that it lends itself well to handling without any tools.

If you do opt to roll the crust, use a gluten-free flour to dust the dough and countertop in order to ensure no contamination by gluten-containing flours.

Ingredients for Gluten-Free Gingerbread Pie Crust

• 1/2 cup unsalted butter, softened
• 1/4 cup maple syrup
• 1/2 cup unsulphured molasses (I do not recommend using blackstrap molasses in this recipe)
• 1 egg
• 2 tsp. pure vanilla extract
• 2 3/4 cup organic oats
• 1/4 cup pecans
• 1/2 tsp. sea salt
• 1 1/2 tsp. ground ginger
• 1 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg

How To Bake Gluten-Free Gingerbread Pie Crust

1. In a food processor, blitz the quick oats and pecans until they form a fine flour.
2. Pour into a medium-sized mixing bowl. Add sea salt, ground ginger, ground cinnamon, and ground nutmeg.
3. In the bowl of a stand mixer, whip the butter until fluffy. Add the maple syrup, molasses, egg, and vanilla to the butter and mix until all ingredients are well incorporated. (There may still be some noticeable streaks of egg. That is fine.)
4. Add the dry ingredients to the stand mixer and mix until fully incorporated.
5. Remove the pie dough from the mixer. Divide into two balls. Cover and chill in the refrigerator for 30 minutes, or until ready to use.
6. To bake: We recommend baking the pie crust before adding filling for no-bake pies, but not pre-baking it for traditional pies (apple pie, pumpkin pie, etc.), as this can lead to overcooking. To pre-bake the crust, preheat the oven to 350 degrees. Press the pie dough into two pie pans. Bake for 8 minutes. Remove from the oven and cool completely.

Storage Instructions

This pie crust may be stored, unbaked and wrapped in plastic wrap or a Ziplock food bag, in the refrigerator for up to 3 days. Alternatively, freeze the pie crust in an airtight Ziplock bag for up to 3 months.

Variations to This Recipe

• Blitz other nuts (walnuts, macadamia nuts, etc.) in a food processor with the quick oats.
• Add minced candied ginger.

How to Freeze Gingerbread Pie Crust

To freeze this pie crust, simply divide the dough in half and roll each half into a ball. Put in an airtight Ziplock bag and store in the freezer for up to 3 months.

To use, thaw completely and proceed as normal.

Other Holiday Recipes to Try

Have a holiday party coming up? (Or just want to indulge in some festive food favorites?) Try these other delicious holiday favorite recipes next!

• Authentic Brazilian Pudim (Brazilian Flan)
• Best Brazilian Coconut Oil Kettle Corn {How to Make Sweet Popcorn on the Stove}

Gluten-Free Gingerbread / Gingersnap Pie Crust Recipe Card

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