In an effort to reduce the amount of corn in my sons diet, I went searching for another gluten free pie crust b/c 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.
- I have made this recipe many, many times and sometimes I leave out the coconut flour and use 3/4 C of arrowroot, it just depends on my mood. If you leave out the the coconut flour the crust is more flake-y and little bit less soft.
- 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.
I have more step-by-step pictures of my pie crust HERE on my pumpkin pie recipe and HERE on my apple pie recipe!!!
- 1 C blanched almond flour, Honeyville brand
- 2 Tbsp. Coconut Flour
- ½ C arrowroot flour (For a flakier crust, increase to ¾ C and omit the coconut flour)
- 2 Tbsp. whole psyllium husks *NOT Powder* (preferred) or an additional 2 Tbsp. arrowroot flour
- ¼ tsp salt
- 1 Tbsp honey
- 4 Tbsp allowed butter or ghee or Non-Hydrogenated Shortening
- 1 egg (see Helpful Hints section above for an egg free 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.***