This gluten free pie crust is also grain free and refined sugar free. It is a quick and simple crust that can be used in place of any pie crust in your favorite recipes!
Pie Crust [Vegan, Gluten Free]
1 pie crust
- 1 3/4 cup (196 grams) almond flour (or other seed or nut flour)
- 1/3 cup (40 grams) tapioca starch
- 1/2 teaspoon sea salt
- 3 tablespoons maple syrup
- 4 tablespoons coconut oil, melted
- Line the bottom of a 9-inch glass pie plate with parchment paper, or lightly grease with oil.
- In a large bowl whisk together the almond flour, tapioca starch and sea salt.
- Using a rubber spatula, mix in the maple syrup and then the coconut oil. Mix until a stiff dough forms. It should feel similar to cookie dough. If the dough feels too wet, add more almond flour a tablespoon at a time. If it feels too dry, add maple syrup a teaspoon at a time until desired consistency is reached.
- Crumble the dough into the prepared pie plate. Wet your fingers to prevent sticking and then firmly press the dough evenly up the sides of the pie plate using your fingertips. Leave enough dough in the middle for the bottom of the pie crust. When the sides are complete, use the palm of your hand or the bottom of a measuring cup to firmly flatten the remaining dough onto the bottom of the pie plate. The pie crust is ready to be used in your favorite recipes!
This crust will bake and brown faster than a dough made with wheat flour. Check the pie after 30 minutes. If the edges start browning too much before the pie is done, wrap aluminum foil around the edges to prevent further browning. If the recipe calls for blind baking I have found I don't actually have to line it with foil and put pie weights on it. Just bake in a 350F oven for 8-10 minutes. Proceed with the recipe as directed. To make a fully baked pie crust, bake in a 350F oven for 18-22 minutes, or until golden brown. Allow to cool before filling.