This is a basic gf buttery, flaky pie crust that is easy to prepare.
Gluten Free Pie Crust
- 1/2 cup butter, chopped and cold
- 1 cup almond flour, packed
- 1/3 cup coconut flour, packed
- 1/2 teaspoon salt
- 2-3 tablespoons water, ice cold
***for sweetnened version add 2 tablespoons honey
- Combine butter, flours and salt with a pastry blender or food processor.
- Slowly add in water, until dough forms into ball.
- Flatten into disk, wrap and refridgerate for at least 1 hr.
- Roll out and place in pie dish. It’s ok if it is crumbly or falls apart, just push back together.
- Place back in fridge and chill before baking to ensure it will keeps its shape.
- Bake in a preheated oven at 325.
*please be aware that almond flour browns quicker than most, so use a pie crust shield if you have one, or tented tin foil works just as well.
*yields 1 9in pie crust, regular or deep
Hey Michelle, I am SO proud of you for getting this up and running and I will be eagerly awaiting your next recipes. I’ll have to make a trip to the grocery store to get the supplies. Have you listed where the best suppliers are? That would be excellent!
Thanks!
Kim
Thanks Kim! I am in the process of organizing my site and will be adding my suppliers and best products to use very soon.
Hey Michelle,
Is this recipe also low carb? I’ve never used almond flour or coconut flour and trying to keep the sugars from spiking this Thanksgiving.
Thanks for checking,
Michelle
Yes Michelle, both almond and coconut flours are low carb options and studies have shown honey to cause less of an insulin spike (compared to other sugars/sweeteners)
could i use millet or brown rice flour instead of almond flour???could this work?thanks
Demi,
I’m sure it could work, but I don’t have an exact measurement to give you, as almond flour works a bit differently. It will be a little bit of an experiment, please let me know if you try and how it turned out. People are always looking for substitutions and that would be helpful to know.
~Michelle
Hi Michelle,
Do you have any suggestions for a dairy-free butter substitute? This looks like such a perfect recipe, but I’m unfortunately allergic to dairy.
Thanks!
Lauren
Hi Lauren,
I use coconut oil often as a butter replacement. Best of luck!
Hi! How long do you bake the crust? Then just use it like a regular crust if baking a pie, so it would be twice baked?? Thanks!
Hi Bonnie,
You only need to pre bake the pie crust for a filling that does not need to be cooked, otherwise for an apple pie or something like that, there is no need to pre bake it. It will cook thru while the filling bakes.
~Michelle