Almond flour is a popular gluten-free alternative to wheat flour in pie crusts due to its nutty flavor and ability to bind ingredients.

Wheat flour is not gluten-free and is therefore not used as a thickener in gluten-free pie fillings.

Vegetable shortening is a common gluten-free substitute for butter in pie crusts due to its neutral flavor and ability to create a flaky texture.

Shepherd's pie is a savory meat pie that typically contains wheat flour in its crust, making it not gluten-free.

Crushed gluten-free cookies are a popular gluten-free alternative to graham cracker crumbs in pie crusts due to their similar texture and flavor.

Whole wheat flour and all-purpose flour are not gluten-free and are therefore not used in gluten-free pie crusts.

Pectin is a natural thickener derived from fruits and is commonly used in gluten-free pie fillings made with fresh fruit.

Shortbread pie crust is a type of pie crust made with wheat flour and butter, making it not gluten-free.

Coconut sugar is a natural sweetener derived from coconut palm sap and is a common gluten-free alternative to sugar in pie fillings.

Shepherd's pie filling is a savory meat filling typically used in shepherd's pie, which is not a gluten-free dish.

Cornstarch is a common gluten-free thickener used in pie fillings made with custard or pudding due to its ability to create a smooth and creamy texture.

Phyllo dough is a type of pastry dough made with wheat flour and is therefore not gluten-free.

Aquafaba, the liquid from canned chickpeas, is a common gluten-free alternative to eggs in pie fillings due to its ability to bind ingredients and create a smooth texture.

Shepherd's pie is a savory meat pie that typically contains wheat flour in its crust, making it not gluten-free.

Arrowroot powder is a common gluten-free thickener used in pie fillings made with vegetables due to its ability to create a smooth and glossy texture.