This is a straightforward gluten-free pie crust recipe. It’s crunchy but holds together well, has a perfect buttery taste, and succeeds every time.
- 1 t. (250 mL) hulled almond flour
- ¾ t. (175 mL) tapioca flour
- 1 tsp (5 mL) guar gum (guar flour)
- ½ tsp (2 mL) salt
- 1 tbsp (15 mL) sugar (optional)
- ¼ t. (50 mL) unsoftened butter
- 1 egg
- ½ tsp (2 mL) vanilla extract
- Combine almond, tapioca and guar flours, and salt in a food processor. Give the food processor a few good turns until you have a single flour.
- Cut the butter into small cubes. Add them to the flour and pulse in a food processor until the flour resembles sand with tiny balls.
- Add the egg and vanilla. Combine.
- Pour the dough on a clean surface.
- Knead the dough until it comes together. It must have the same consistency as modeling clay. Add 1 tablespoon of ice water if it is too dry or 1 tablespoon of tapioca if it is too wet.
- Place in a snap or zipper bag and sit in the refrigerator for 15 minutes.
- Grease and lightly flour a pie plate with tapioca flour. Then tear off small pieces of dough and press them into the bottom of the dish until wholly lined.
- Tear off another small piece of dough and make a roll (a snake, as my kids say).
- Place the roll on the edge of the pie plate and press the bottom of the roll to meet the bottom crust. Repeat until you have gone all the way around the pie.
- Ruffle the edge of the pie. Return the crust to the refrigerator while preparing the filling, then bake the pie as directed. That’s it!
- DO YOU NEED TO AVOID GLUTEN? Make sure you read the labels to make each ingredient in the recipes gluten-free. Product and ingredient sources may change.