A good homemade pie crust is an art. At least, that’s what my mother always told me. I’ve been watching my mother and grandmother make homemade pie crusts ever since I can remember. Nothing was ever boxed in their kitchen!
I love to be able to enjoy a nice slice of pie every once in a while but with my gluten intolerance, it becomes more of a struggle to get my gut back to a healthy state. So I wanted to create a gluten free pie crust that all those gluten intolerant people out there can enjoy. It may not look very pretty but it sure tastes delicious and it is so easy. You just throw everything into a food processor and viola! We can’t live in a world without pie and we shouldn’t have to!
- 1 1/2 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 tablespoon melted coconut oil
- 1 tablespoon maple syrup
- 2 tablespoons cold water
Preheat oven to 350 degrees. Pour everything into the food processor except for the cold water. Start the food processor on low and slowly add the cold water. Continue to run on low until dough forms.
Scoop all the dough out onto wax paper and roll up and place in the freezer for 15 minutes.
Once the dough has set in the freezer, place dough in between two sheets of wax paper and roll out with a rolling pin. Roll out as thin as possible then remove the top portion of the wax paper.
Place a pie dish upside down on the crust and flip the dish. This ensures the pie crust goes into the baking dish without breaking. Mash the pie crust around the dish and bake for 12-15 minutes or until the edges start to brown.
Place whatever filling you want into the crust and enjoy!
If you don’t want to bake the crust right away, you can freeze the crust for up to one month before baking.