Gluten-Free Pie Crust
This gluten-free pie crust is the only pie crust recipe you'll ever need! It's simple and easy and bound to make a beautiful foolproof pie every time. When baked, it's soft and golden with a touch of sweetness. Made with a few natural ingredients, this almond flour pie crust will be your new go-to recipe.
Servings: 1 pie crust
Calories: 1746kcal
Ingredients
- 2 cups almond flour
- 1 cup tapioca starch plus extra to roll out dough
- 3 - 4 tablespoon coconut oil solid
- 3 - 4 tablespoon cold water
- 1 ½ tablespoon pure maple syrup
Instructions
- Mix the almond flour and tapioca starch together in a food processor, stand-mixer, or mixing bowl.2 cups almond flour, 1 cup tapioca starch
- Add 2 tablespoon solid coconut oil and 2 tablespoon cold water along with the maple syrup. Pulse to incorporate.3 - 4 tablespoon coconut oil, 3 - 4 tablespoon cold water, 1 ½ tablespoon pure maple syrup
- Add another 1 tablespoon coconut oil and water to the mixture and continue to mix. The mixture should resemble sticky dough at this point. If not, add another tablespoon of coconut oil and water and continue to pulse. Add cold water in tablespoon increments until desired consistency. You are looking for sticky smooth dough. See above images and video for more detail.
- Spread a large piece of parchment paper out on a flat surface and sprinkle with extra tapioca starch. Roll out the dough to ¼ inch in thickness. Flip your pie pan over on top of the dough to make sure there is enough dough to cover the whole pan. Keep in mind you'll want about a 1 - 2 inch barrier to the sides of the pan are covered.
- Grease your pie pan and flip the dough inside of the pan. To do this, slide the parchment paper to the left side of the pie pan right up against it. Lift the far left side of the parchment paper and fold over top of the pan so the dough folds over it. Sink the dough inside of the pan by lightly pressing the edges in towards the middle so the center of the pie pan is no covered. Press the dough along the sides of the pan and remove parchment paper.
- Form a thick edge around the pie by pressing any excess dough onto the top edge of the crust. With your knuckle, make little indents along the pie pan to create a "wave" shape around your crust.
- With a fork, press small holes into the bottom of the pie pan. This allows any air bubbles to escape when baking in the oven. This crust can be pre-baked or used as directed in your favorite pie recipe.
Nutrition
Calories: 1746kcal | Carbohydrates: 172g | Protein: 47g | Fat: 111g | Saturated Fat: 8g | Sodium: 3mg | Potassium: 92mg | Fiber: 24g | Sugar: 26g | Calcium: 503mg | Iron: 10mg