Gluten-Free Pie Crust

13 Mar


I came upon this recipe by accident, but I’m extremely glad I found it. It is the best gluten free pie crust recipe you will ever EVER try. It is flaky and tender, just like a pie crust should be.

*Note- Measure your flours by ounces to ensure correct measurements, due to the different weights of different flours.Gluten-Free Pie Crust

Ingredients: (Enough for 1 bottom and one top crust)

5 ounces almond flour

2 ounces gluten free oat flour

2 ounces tapioca flour

2 ounces teff flour

3 ounces potato starch

2 ounces sweet rice flour

2 teaspoons xanthan gum

1/4 teaspoon guar gum

1/2 teaspoon Kosher salt

5 tablespoons butter, cold

4 tablespoons leaf lard or vegetable shortening, cold

1 large egg

6-8 tablespoons ice cold water


In a large bowl, mix all dry ingredients together with a whisk. Mixing until they become one consistent flour.

*Tip- Freeze your butter ahead of time and then grate it into your bowl, to ensure even distribution of your fat. Be quick.

Add your fats in small pieces, rubbing them into the flour. Rub between your hands and fingers, working the fats into the flours. When you’re done, it should feel like a fluffy sand. You’ll know when it’s done.

Combine your egg with three tablespoons of water and mix them together. Add the egg water into the dough, mixing with a spatula or wooden spoon. Begin to work the dough in your hands, adding water, one tablespoon at a time, as needed.

Kneed the dough with your palms briefly until it feels completely coherent.


Then roll out your dough, wrap it in plastic and store in fridge, or freeze it for up to two weeks!

Oh, and absolutely enjoy the pie!


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