Making a pie crust from scratch might seem intimidating on its own. Adding the “gluten free” requirement does NOT make it appear any easier! This recipe is surprisingly simple and makes a delicious, flaky, gluten free pie crust. You can use it with a variety of pies, and also freeze for later use.
INGREDIENTS TO MAKE GLUTEN FREE PIE CRUST
Almond Flour: I used almond flour for its nutty flavor, but its health benefits are a bonus! Almond flour is high in protein and very nutritious. If I can use simple, nutritious ingredients AND achieve great taste in a recipe, that is definitely a win-win.
Sweetener: sugar or honey
TOOLS YOU MAY NEED
HOW TO MAKE GLUTEN FREE PIE CRUST
Preheat the oven to 350 degrees, and lightly grease your pie plate. In a medium bowl, blend the almond flour, salt, vanilla, sweetener, and egg until combined. Add the butter, and stop blending when the mixture is pea-sized to help keep the butter cold.
Make the slurry…make the what?
“Slurry” is a starch-water mixture that can used be use to thicken something. We are using it in this recipe to bind the mixture together, and it works really well. Use a small bowl or jar to combine 1/2 cup water and 1/3 cup almond flour. Whisk or shake the jar until your mixture it is smooth. Pour the slurry over the dough and toss with a fork until the mixture forms a ball. The dough will be quite wet.
Time to chill...
Sprinkle a small amount of flour over the countertop so that the dough does not stick. Shape the dough into a flattened disc (using tiny amounts of flour as needed to prevent sticking). Wrap your dough in plastic wrap and place it in the refrigerator for about 20 minutes.
After it has been chilled, roll the dough between two sheets of parchment paper by laying one piece of parchment paper on the counter. Unwrap the dough and place it on the parchment paper. Cover with the second piece of parchment paper, and use a rolling pin to roll out the dough to a 9″ circle. Start at the center moving outward in all directions. Don’t you feel like a real baker now?!
Remove the top piece of parchment paper and lay the open side down on the pie plate. Carefully peel back the second piece of parchment paper. Pat the dough down into the pie plate. Use your fingers to patch any cracks. (TIP: If you are struggling with the parchment paper step, you can also try just patting down the dough into the pie plate until its evenly spread out!)
Crimp the edges between your thumb and first two fingers, or simply even out the sides of the crust (the easier option!). Don’t feel bad if you don’t get it right the first time. Just roll the dough back into a disc shape, roll it out, and try again. I always end up fixing cracks with my fingers.
Now place one piece of lightly greased parchment paper over the crust and fill with dry beans (or pie weights). Bake for 10 minutes, then remove parchment paper and beans, and bake for 5 more minutes.
Fill with your favorite filling, and bake as usual.
Another gluten free flour option you can try with this recipe is Bob Redmill’s 1:1 Gluten Free Flour Blend.
To make ahead: Once the dough has been flattened into a disc and wrapped, put it in a freezer safe bag to freeze for up to 3 months.
To make this dairy free, use vegan butter or a dairy free shortening.