Copycat Whole Foods Gluten-Free Pie Recipe

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There’s nothing quite like the aroma of a freshly baked pie wafting through your kitchen—it’s warm, comforting, and feels like a big hug in dessert form. But for those of us who are gluten-sensitive or simply trying to cut gluten from our diets, enjoying a delicious Whole Foods Gluten-Free Pie can sometimes feel like searching for a needle in a haystack.

How to make Whole Foods Gluten-Free Pie

Whole Foods Gluten-Free Pie is a ready-made pie sold at Whole Foods Market that is made without gluten-containing ingredients. Most of these pies are produced by Raised Gluten Free, a brand that specializes in gluten-free baked goods.

Ingredients

For the Gluten-Free Pie Crust:

• 1 ½ cups gluten-free all-purpose flour (brands like Bob’s Red Mill or King Arthur work great).
• ½ teaspoon xanthan gum (if your gluten-free flour blend doesn’t already include it).
• 2 tablespoons granulated sugar (optional for sweet pies).
• ½ teaspoon salt.
• ½ cup cold unsalted butter or non-dairy butter alternative, diced into small cubes.
• 4–6 tablespoons ice-cold water (adjust depending on dough consistency).
• 1 egg (optional): For brushing the crust before baking.

For the Filling:

Choose your favorite pie filling to pair with the crust. Here are some Whole Foods-inspired ideas:

Classic Pumpkin Pie:

• 1 can (15 oz) pumpkin puree.
• ¾ cup coconut milk or evaporated milk.
• 2 large eggs.
• ¾ cup brown sugar.
• 1 teaspoon ground cinnamon.
• ½ teaspoon ground ginger, nutmeg, and cloves.

Apple Filling:

• 6–8 cups sliced Granny Smith apples.
• ¾ cup granulated sugar.
• 2 tablespoons gluten-free flour.
• 1 teaspoon ground cinnamon.
• ¼ teaspoon nutmeg.
• 2 tablespoons lemon juice.

Berry Filling:

• 4 cups mixed berries (blueberries, raspberries, etc.).
• ¾ cup granulated sugar.
• 3 tablespoons cornstarch.
• A pinch of lemon zest.

Instructions

Step 1: Make the Gluten-Free Pie Crust

1. In a large mixing bowl, combine the gluten-free flour, xanthan gum (if needed), sugar, and salt.
2. Add the diced cold butter to the dry ingredients. Using a pastry cutter or your hands, mix until the dough resembles coarse crumbs.
3. Gradually add ice-cold water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. This step is essential for the crust to hold its shape.

Step 2: Roll Out Dough

1. After the dough has chilled, lightly flour a clean surface with gluten-free flour.
2. Roll out the dough into a circle (about 11–12 inches in diameter for a 9-inch pie pan) using a rolling pin.
3. Carefully transfer the dough to your pie dish, pressing it gently to fit the pan. Trim any excess edges or create decorative designs along the rim.

Step 3: Prepare the Filling

While the crust chills, prepare your desired filling:

1. For pumpkin pie, whisk together all the filling ingredients until smooth.
2. For apple pie, toss apple slices with sugar, flour, cinnamon, nutmeg, and lemon juice.
3. For berry pie, mix berries with sugar, cornstarch, and lemon zest.

Step 4: Assemble the Pie

1. Add your filling into the prepared crust. Smooth it evenly.
2. For double-crust pies, roll out a second dough disk and place it on top. Seal the edges by pressing them together and adding decorative crimping.
3. If you’re making a single-crust pie, feel free to leave the filling exposed or use lattice patterns for a more decorative look.

Step 5: Bake

Preheat your oven to 375°F (190°C).

Bake:

1. Single-crust pies (pumpkin or custard): Bake for 40–50 minutes, or until the filling is set.
2. Fruit pies: Bake for 45–55 minutes, or until the filling bubbles and the crust turns golden brown.
3. Check halfway through baking. If the crust edges are browning too quickly, cover them with foil or use a pie crust shield.

Tips for Perfect Gluten-Free Pie

• Keep it Cold: Cold butter and ice water are vital for a flaky gluten-free crust. Warm ingredients can lead to a crumbly texture.
• Don’t Overwork the Dough: Overkneading can make the crust tough. Handle the dough as little as possible.
• Customize the Crust: For sweet pies, add a pinch of cinnamon or vanilla extract to the dough. For savory pies, omit the sugar and add fresh herbs.
• Pre-Bake for Custardy Fillings: If using a custard filling like pumpkin, blind bake the crust for about 10 minutes to avoid a soggy bottom.
• Store Leftovers: Cover fully cooled pie and refrigerate for up to 3 days, or freeze for up to a month.

What to serve with

A Whole Foods Gluten-Free Pie fresh from the oven is indulgent enough to be a dessert centerpiece, but pairing it with the right side dishes, beverages, or toppings can elevate the experience to a whole new level.

A. Whipped Cream

• Classic Whipped Cream: Light and fluffy, whipped cream is a timeless choice for pairing with pumpkin, apple, or berry pies.
• Dairy-Free Whipped Cream: Use coconut cream or almond-based whipped topping (many options are available at Whole Foods for dairy-free diets).

B. Ice Cream

• Vanilla Bean Ice Cream: A scoop of creamy vanilla ice cream is perfect for warm pies like apple, peach, or berry.
• Dairy-Free Ice Cream: Whole Foods offers dairy-free ice creams made from almond milk, oat milk, or coconut milk. Try flavors like vanilla, salted caramel, or even berry sorbet for a unique pairing.
• Favorite Brand Recommendation: Check out SO Delicious or Coconut Bliss from the Whole Foods frozen section.

C. Caramel or Chocolate Sauce: Drizzle caramel sauce over apple pies or chocolate sauce on berry pies to add an extra layer of sweetness. Whole Foods has ready-made sauces or you can make your own at home using all-natural ingredients.

D. Powdered Sugar or Spices: Before serving, dust pies with powdered sugar or sprinkle them with a pinch of ground cinnamon or nutmeg for a hint of extra flavor.

Ingredients Substitutes

Creating a delicious Whole Foods Gluten-Free Pie doesn’t mean you have to compromise on flavor or texture.

1. Flour Substitutes

Gluten-free baking often begins with substituting regular all-purpose flour. Here are some options:

A. Gluten-Free All-Purpose Flour

Substitution Tip: Look for a blend that includes xanthan gum or guar gum, which help mimic the elasticity gluten provides. Brands like Bob’s Red Mill and King Arthur offer great gluten-free all-purpose flour blends available at Whole Foods.

B. Almond Flour

Substitution Use: Superb for pie crusts, almond flour adds a subtle nutty flavor and tenderness.

Note: It’s best combined with other flours or stabilizing agents for structure, as it lacks the binding proteins found in wheat.

C. Coconut Flour

Substitution Use: Light and absorbent, perfect for those who love a hint of coconut flavor.

Note: Because it absorbs much more liquid than other flours, use it sparingly and increase liquids or eggs in the Whole Foods Gluten-Free Pie recipe.

D. Oat Flour

Substitution Use: Offers a mild, sweet flavor, great for pie crusts and holding filling.

Note: Ensure it is labeled gluten-free (as oats can be cross-contaminated with gluten during processing).

E. Cassava Flour

Substitution Use: Derived from the yucca plant, it provides a neutral flavor and similar texture to wheat flour.

Note: Start by using a bit less cassava flour than wheat flour, as it can be denser.

2. Butter and Dairy Alternatives

For those avoiding dairy, several substitutes can deliver richness to your pie crust or filling:

A. Non-Dairy Butter

Substitution Use: Brands like Earth Balance or Miyoko’s offer buttery spreads that work well in pie crusts.

Note: Measure the same amount as you would for regular butter.

B. Coconut Oil

Substitution Use: Creates a flaky crust; use solid, chilled coconut oil for consistency in pies.

Note: May impart a slight coconut flavor, which pairs well with many pie fillings.

C. Vegetable Shortening

Substitution Use: Offers flakiness to crusts without a pronounced taste.

Note: Ensure it is non-hydrogenated for a healthier option.

D. Plant-Based Milk

Substitution Use: Almond milk, oat milk, or coconut milk can replace dairy milk in pumpkin or custard-style fillings.

Note: Use unsweetened versions to control the sweetness of your Whole Foods Gluten-Free Pie.

3. Egg Alternatives

When it comes to replacing eggs, especially in custard-based pies, here’s what you can use:

A. Flaxseed Meal

Substitution Use: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace each egg.

Note: This substitute works well for binding and adds a nutty flavor.

B. Chia Seeds

Substitution Use: Similar to flaxseed; 1 tablespoon chia seeds + 3 tablespoons water per egg.

Note: Gives the filling a slightly denser texture.

C. Aquafaba

Substitution Use: The liquid from canned chickpeas can be whisked and used as a direct egg substitute.

Note: Three tablespoons of aquafaba equal one egg. Works well for adding volume, particularly in meringue pies.

4. Sugar and Sweetener Replacements

For cutting down refined sugar or adjusting sweetness, try:

A. Maple Syrup

Substitution Use: Offers a natural, earthy sweetness; adjust liquids to maintain consistency.

Note: Substitute ¾ cup maple syrup for every 1 cup of sugar, and slightly reduce other liquids.

B. Coconut Sugar

Substitution Use: A lower glycemic replacement for granulated sugar with a caramel-like flavor.

Note: Coconut sugar can make the final baked color darker.

C. Stevia

Substitution Use: A concentrated extract that provides zero-calorie sweetness.

Note: Start with a small amount, as it’s significantly sweeter than sugar, and adjust to taste.

Final Thoughts

This Whole Foods Gluten-Free Pie recipe is versatile and delicious, offering endless creative possibilities!

More Whole Foods Recipes:

• Whole Foods Vegan Pumpkin Pie Recipe