In an effort to reduce the amount of corn in my sons diet, I went searching for another gluten free pie crust because the one I usually use has cornmeal in it. In the process, I came up with something amazing.
This recipe is by far the best gluten free pie crust I have ever eaten, my husband said he couldn’t even tell it was gluten free! I don’t know how to describe it, except to say that it is everything you would dream a pie crust would be. I’ve tried pie crusts using rice flour, but the almond flour pie crust by far has a better flavor.
If you don’t have a food processor, don’t panic. Just whisk together the dry ingredients, then cut in the butter with a pastry cutter or fork. Then, add in the egg and vanilla until well combined.
Here are the easy steps:
First, you add the almond flour, arrowroot, psyllium husks (if using), and salt to a food processor and whirl until it’s well combined. Then, you add 4 Tbsp. of Non-Hydrogenated shortening (I have also successfully used Earth Balance butter) and pulse again until it is well incorporated and looks like coarse sand.
Then, add the egg and honey and process on low until combined. If your mixture is crumbly, add 1 Tbsp. of ice cold water but if your mixture is too wet add 1 Tbsp. of Arrowroot. The goal is for the crust to feel like soft play-dough and you want it to form a nice ball in the food processor like the above picture- then you know it’s perfect! Now form it into a disc and wrap it in plastic wrap or put in a sealed baggie and let it get cold in the fridge, I usually let mine sit in the fridge from a few hours to overnight.
Once the crust gets nice and cold, it should be firm enough to roll out (if it’s too hard to roll out or is cracking, let it rest on the counter 30 minutes or even add in 1 tsp. of cold water if needed). Place the crust between 2 pieces of parchment paper and roll out from the center of the crust.
Now here’s a little trick I learned – after you roll it out, flip it over so the bottom parchment is now the top, then slowly peel off the parchment. I do this because it seems like the bottom parchment is always harder to get off and I would rather take off the harder side now and the easier side when I lay it over the pie 🙂
Make sure you have your pie pan greased and sprinkled with arrowroot, then use your rolling pin to roll up the crust…
…then unroll it over the pie pan.
Then, very slowly take off the parchment paper and patch up an cracks or breaks.
Now apply any decorative effects and place in the freezer while you make the filling. Then, pour the filling into the frozen pie crust and and bake for 15-20 minutes at 350 degrees. If the baking time is higher, use a crust protector or make one yourself out of foil so the edges don’t burn. And that’s it! Now you have a perfect, flaky gluten free pie crust!!!
- I have made this recipe many, many times and sometimes I replace 1/4 of the arrowroot with 2 Tbsp. coconut flour which makes a softer crust, it just depends on my mood.
- This crust browns at 350 degrees for 15 – 20 minutes. If the baking time is higher or the cooking time is longer you should use a crust protector or make one yourself out of foil so the edges don’t burn.
- Solidified Coconut Oil and Non-Hydrogenated Shortening both work in place of the butter. However, when I use these instead of butter I usually have to add some water because the crust seems to be drier.
- I’ve successfully used This Gelatin Egg Replacement in my pie crust, but I had to add about 3 extra Tablespoons of water on step 3 to get it to the right consistency and the texture was a bit chewy.
- For VEGAN: Omit the egg and add 1 Tbsp. Ground Chia Seeds on step 1 with the dry ingredients. Then, add 4-6 Tbsp. Cold Water on step 3 until it reaches the desired consistency. I have only tested the vegan option using potato starch and not with tapioca flour or arrowroot. I also recommend using the psyllium husk option instead of adding additional starch if you choose the vegan option.
pin for later:
- 1 C blanched almond flour, Honeyville brand
- ¾ C arrowroot flour, tapioca flour, or potato starch (For a softer, less flaky crust, replace ¼ of the starch with 2 Tbsp. Coconut Flour)
- 2 Tbsp. whole psyllium husks *NOT Powder* (preferred) or an additional 2 Tbsp. arrowroot flour
- ¼ tsp salt
- 1 Tbsp honey or maple syrup
- 4 Tbsp allowed butter or ghee or Non-Hydrogenated Shortening
- 1 egg (see Helpful Hints section above for an egg free and vegan option)
- ½ tsp. vanilla, optional
- Cold Water As Needed
- Additional Arrowroot As Needed
- Combine the almond flour, arrowroot, salt, coconut flour, and psyllium husks in a food processor. Give it a good whirl a few times until it's one lovely flour.
- Cut the butter into small cubes. Add it to the food processor and pulse until the flour resembles coarse sand.
- Add in the egg, honey, and vanilla (if using). Pulse until combined and forms a ball. Your dough should have the consistency of very soft Play-Dough. If it's crumbly you need to add 1 Tbsp. of ice cold water and if it's like batter, add 1 Tbsp. arrowroot until you reach the desired consistency. It's perfect when it forms a ball in the food processor.
- Form dough into a disk and wrap with plastic wrap then place in refrigerator.
- To Roll Out Dough: Make sure it has rested in fridge long enough for dough to firm up (I usually allow several hours to overnight), shape into a circle and place onto a piece of parchment paper. If it's too firm to roll, allow to rest for 30 minutes on the counter (or maybe even add 1 tsp. of ice cold water). If it's too soft to roll, add in 1 Tbsp. of arrowroot flour.
- Place another piece of parchment paper over the crust and roll out with a rolling pin, reshaping as you go. A little trick: After you roll the crust between the parchment paper, flip it over and slowly remove the top pieces of parchment (the one that was on bottom) because it tends to be harder to pull off. So pull that one off first before you invert it 😉
- Then, invert onto greased and floured pie pan and very slowly pull off the parchment paper. Patch up any cracks and apply any decorative effects!!! Alternatively, you can tear off small pieces of dough and press into the pie pan and skip the fridge :
- Place in the freezer while you make the filling.
- Bake as directed but watch the crust carefully as almond flour burns easily. You may need to cover the crust with a crust protector or a ring made of foil after 10 to 15 minutes of baking.
- ***TO PRE-BAKE THE CRUST, place in freezer 15 minutes while the oven preheats to 350 degrees. Then, prick the bottom several times with a fork to prevent it from puffing up and bake 12 - 15 minutes or until nicely browned. Cool Completely.***