This is a crumbly, nutty crust that holds together pretty well and tastes great.
one 9″ crust
2/3 cup almond meal
1/3 cup gluten-free flour mix (Bob’s Red Mill)
1/3 cup millet flour
2 Tbs tapioca starch or flour or corn starch (1/8 cup)
scant Tbs sugar (optional)
½ tsp salt
½ tsp cinnamon or ginger or whatever flavor you like to complement the filling
3/8 cup coconut oil (6 Tbs)
1 egg, lightly beaten
two 9″ crusts
4/3 cup almond meal
2/3 cup gluten-free flour mix (Bob’s Red Mill)
2/3 cup millet flour
4 Tbs tapioca starch or flour or corn starch (¼ cup)
scant 2 Tbs sugar (optional)
1 tsp salt
1 tsp cinnamon or ginger or whatever flavor you like to complement the filling
¾ cup coconut oil (12 Tbs)
2 eggs, lightly beaten
- Whisk together all dry ingredients.
- Chop in the coconut oil with pastry blade or two knives. If the oil is liquid, refrigerate it for a while.
- Mix in the eggs.
- Press the dough (or half the dough) into your waiting pie plate
- If making two crusts, roll out the second half onto wax paper and flip it onto the filled pie or cut it into strips to carefully make a lattice (the strips will likely break as you lift them – just pinch them back together when they’re in place) or divide the dough into quarters and press each ball in a tortilla press or cut the rolled out dough into small circles with a cookie cutter and layer on top of the filled pie.
- Bake according to your pie recipe.