Paleo Thanksgiving Pies (Gluten Free, Start with the OG Crust)
If there’s one thing that has to be right at my Thanksgiving table, it’s the pie crust. I’ve been making this cassava flour crust every Thanksgiving since 2015, and it’s the foundation of nearly every pie on this page. Below are my favorite paleo, gluten free pies for the holiday table, from the classics to creamy showstoppers. Pick your pie, grab the crust, and let’s bake.
Start Here: The OG Paleo Pie Crust
This is the crust I created to honor the pies my mom taught me to make. It’s gluten free, grain free, and nut free, and it works beautifully for sweet and savory fillings alike.
- Rolls out between two sheets of parchment paper
- Forgiving, so just press any tears back together
- Make it ahead: freeze the dough disc, or freeze a raw crust right in the pie plate
I developed and tested this recipe with Otto’s Naturals Cassava Flour, so that’s the one I recommend.
The Thanksgiving Classics
Fruit Pies and Hand Pies
Creamy and Custard Pies
Cream pies like lemon meringue and banana cream call for a pre-baked crust. Roll the dough a little thinner and blind bake it, just as I describe in the crust recipe.
Your Pie Game Plan
- Mix up your crust dough this week, flatten it into a disc, wrap it in plastic wrap, and freeze it.
- Let the dough come to room temperature before you roll it out.
- Pre-bake the crust for cream pies. For pumpkin, pecan, and apple pies, fill the crust and bake as the recipe directs.
- If the edges of a filled crust start browning after about 45 minutes, cover them loosely.
Happy baking, friends! If you make one of these pies, tag me on Instagram or leave a comment on the recipe. I’d love to see your Thanksgiving table.
