The Only GF Pie Crust Recipe You Will Ever Need
Gluten Free, Dairy Free, Low Glycemic
When you’re forced to eat gluten free and dairy free (or choose to on your own accord), baking can be a nightmare! Here’s what I’ve found. Most gluten free recipes out there are more difficult, more expensive, and more time intensive than their gluten-laden cousins. They often require obscure and pricey ingredients to serve as alternatives for standard inputs. I’m not a fan of this. Which is why everytime I find a gluten free recipe that is simple and easy, I save it.
I also believe it is important to share these wonderful recipes with others who may be intimidated by the daunting process of gluten free baking, just as I was in the beginning. Not all “simple gluten free recipes” are worth your time. Some of them are downright awful. But this one is a jem. It produces a delicious, flaky, soft, gluten free, dairy free pie crust, that you can fill with whatever your heart desires. (Last time my heart desired blueberries. Find my recipe for the filling here.) Did I mention this crust is also low-glycemic, for those of you who need to minimize sugar? I actually found this recipe when I was on a Candida cleanse, which means that it is great for anyone who is struggling with Candida, or is cleansing after an imbalance.
So without further adieu, I would like to introduce to you my favorite Kick Ass Gluten Free Pie Crust recipe! It is simple, quick, inexpensive, and delicious!
1 cup Almond Flour
3/4 cup Arrowroot Powder (I have substituted tapioca & coconut flour in the past ; 1/2 cup & 2 Tbsp respectively)
2 Tbsp Psyllium Husks
1/4 tsp Sea Salt
1 Tbsp Honey
4 Tbsp Coconut Oil
1/2 tsp Vanilla
To make this delicious gluten free pie crust:
First combine the almond flour, arrowroot powder, psyllium husks, and salt in a bowl and mix. Then add the honey and coconut oil. Mix thoroughly. Finally, mix in the egg and vanilla.
Wrap the dough in some clear saran wrap and place it in the refrigerator for 30 minutes.
Lightly grease a standard sized pie pan in coconut oil. Take the dough out of the refrigerator and press it evenly into the pie pan. Place it in the freezer for 15 minutes. Preheat oven to 350 degrees (F).
After 15 minutes has passed, pull the pie crust from the freezer and place it in a 350 degree (F) pre-heated oven. Bake for 13-15 minutes.
Add desired filling (I recommend this delicious blueberry filling!) and continue to bake at 350 degrees (F) for an additional 7 minutes.