Gluten Free Pie Crust

Gluten Free Pie Crust

This is a very easy recipe for a gluten free pie crust. It's crunchy, but holds together well, has a perfect buttery taste, and turns out perfect every time.

Prep Time

25

Minutes

Total Time

40

Minutes

Makes

 

Unbaked Pie Crust

1
cup Blanched Almond Flour
3/4
cup Tapioca Flour
1
teaspoon Guar Gum
1/2
teaspoon Salt
1
tablespoon Sugar, optional
4
tablespoon Earth Balance Butter (vegan)
1
whole egg
1/2
teaspoon vanilla extract
  1. Combine the almond flour, tapioca flour, salt, and guar gum in a food processor. Give it a good whirl a few times until it's one lovely flour.
  2. Cut the butter into small cubes. Add it to the food processor and pulse until the flour resembles sand with small balls in it.
  3. Add in the egg and vanilla. Pulse until combined.
  4. Pour onto clean surface.
  5. Knead until the dough comes together. Your dough should have the consistency of Play-Dough. You can add 1 Tbsp. of ice cold water if it's too dry, or 1 Tbsp. of tapioca if it's too wet.
  6. Place in ziplock bag and let rest in refrigerator for 15 minutes.
  7. Grease and sprinkle a pie pan with tapioca flour. Then, tear off small pieces of the dough and press into the bottom of the pie pan until covered.
  8. Tear off another small piece of dough and roll into a "snake" as my kids say.
  9. Place the snake on the edge of the pie pan and press the bottom of it so it connects to the bottom crust. Do this until you've gone all the way around the pie.
  10. Crinkle the edges. Place back in refrigerator while you make the filling, then bake as directed. Viola!
Makes Unbaked Pie Crust
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
I prefer the Honeyville brand of blanched almond flour because other brands don't always yield the same results.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.