Skip to main content Skip to header navigation

Gluten-free pie crust with 3 ingredients will be your new go-to recipe


Berries are everywhere you turn this time of year. Why not toss them together to make a fab dessert? This pie is easy to make (just three ingredients for the crust!) and perfect to serve to any crowd.


Who doesn’t love pie? Since this one (with its three-ingredient crust) is so easy to make, you’ll love it even more! The crust is a bit crumbly and has great texture to it.


The crust couldn’t be easier to put together: Almond meal, sugar and butter combine for the base of this dessert. Then, fill ‘er up with a pile of sweet, colorful berries for a treat that is worthy of delivering to a friend, serving for a special occasion or simply enjoying with the family.

3-Ingredient gluten-free pie crust for mixed berry pie recipe

The season is all about berries, and with this pie you can celebrate just about anytime you like. The pie is so easy to make you can enjoy it at your whim.

Yields 1

Prep time: 10 minutes | Cook time: 22 minutes | Inactive time: 1 hour 30 minutes | Total time: 2 hours


For the crust

  • 2 cups almond meal
  • 1/4 cup sugar
  • 6 tablespoons butter, melted
  • Nonstick cooking spray

For the pie filling

  • 3 cups blueberries, 1 cup reserved
  • 2 cups strawberries, stems removed, hulled, sliced
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 cup sugar
  • Chopped almonds, for garnish (optional)
  • Vanilla ice cream or whipped topping, for serving (optional)


For the crust

  1. Heat the oven to 350 degrees F. Lightly spray a 9-1/2-inch pie plate with the nonstick cooking spray. Set aside.
  2. In a bowl, whisk together the almond meal and sugar. Pour the melted butter into the bowl, and mix to combine until it is incorporated into the dry mixture.
  3. Transfer to the pie plate, and use your fingers to gently and evenly press and spread the mixture across the bottom and up the sides of the plate.
  4. Use a fork to prick the bottom of the crust in several spots.
  5. Bake for 15 to 18 minutes or until lightly golden. Place the pie plate on a wire rack to cool.

For the pie filling

  1. To a small bowl with about 3 tablespoons of cold water, add the cornstarch. Mix until smooth. Set aside.
  2. To a large saucepan, add 2 cups of the blueberries with enough water to just barely cover them. Bring to a boil.
  3. Reduce the heat to low, then stir in the cornstarch mixture, sugar and lemon juice. Mix to combine.
  4. Turn off the heat, and then stir in the remaining berries. Mix well.
  5. Transfer the berry mixture to the pie crust, which will be warm.
  6. Allow the pie to sit out on the wire rack for about 30 minutes, and then refrigerate it for about 1 hour to help the filling set.
  7. Garnish with the chopped almonds.
  8. Serve slices of the pie with vanilla ice cream or whipped topping if you’d like.

gluten-free friday

More gluten-free recipes

Chocolate-fudge cookies
Pumpkin-chai muffins with vanilla glaze and maple-coated almonds
Blueberry-coconut bars

Leave a Comment