How to Make a Gluten-Free Pie Crust
This nut-based Gluten Free Pie Crust is buttery and so delicious! It uses almond flour and tapioca flour and it is great for both savory and sweet pies and is so easy to work with. It's gluten and grain free, with option for a dairy-free alternative.
Servings: 1 -2
Ingredients
For a single crust:
- 1 cup 98g almond flour
- 1 cup 120g tapioca flour / starch
- 1/2 teaspoon salt
- 1/2 cup butter cold, cut into cubes
- 1 eggs
- 1 teaspoon honey
For a double crust:
- 2 cups 196g almond flour
- 2 cups 240g tapioca flour / starch
- 1 teaspoon salt
- 1 cup butter cold, cut into cubes
- 2 eggs
- 1 tablespoon honey
Instructions
To Make Pie Crust:
- In a food processor combine almond flour, tapioca flour, salt and cold butter and pulse until the butter is broken down into pea-sized pieces.
- Add in egg and honey and process until the dough comes together.
- Shape dough into one or two round disks (depending on if you are making a double crust), wrap tightly in plastic wrap and transfer to refrigerator until cold, at least 4 hours or overnight.
To Roll Out Dough:
- Between two sheets of parchment or plastic wrap, roll out dough to fit the size of a 9 inch pie tin, about a 12 inch circle. Removing one sheet of parchment and invert the pie dough into your tin.
- If you are making a double crust, roll out the remaining dough disk to an 11" circle. If you are making a lattice, cut the dough into 8 or 10 strips (depending on your lattice ability!) and weave the lattice on a sheet of parchment. If at any point the dough feels difficult to work with, place in the refrigerator until the butter is chilled.
- Bake pie as directed per chosen recipe.