Gluten Free Tart Crust

A white ceramic pie pan holds a blueberry pie made with Gluten Free Tart Crust.


This gluten-free tart crust recipe was created for our delicious Gluten-Free Blueberry Frangipane Tarts.


  1. Preheat oven to 350° F.
  2. In a large bowl, combine baking and pancake mix, turbinado sugar, and salt.
  3. Add solid coconut oil in small pieces and mix until crumbly dough is formed.
  4. In a separate small bowl, combine water, chia seed meal, and agave nectar until thick.
  5. Add chia mixture to dough and mix until smooth.
  6. Roll dough to 10 x ¼ inch thick. Place crust in a fluted tart pan.

  7. Lightly grease parchment paper and place grease side down on crust. Weigh paper down with pie weights and bake crust in preheated oven for 8 minutes. Set aside.

Serving Suggestion:

Use this gluten free crust to make NOW's delicious Gluten Free Blueberry Frangipane Tart.

Nutritional Information

Serving Size: 
1 Slice (37 g)
Total Fat: 
14 g
Saturated Fat: 
12 g
1 g
Total Carbohydrate: 
13 g
Dietary Fiber: 
1 g
0 mg
0 mg
125 mg
32 mg