Almond Pie Crust

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

Method

  1. Whisk together all dry ingredients.
  2. Chop in the coconut oil with pastry blade or two knives. If the oil is liquid, refrigerate it for a while.
  3. Mix in the eggs.
  4. Press the dough (or half the dough) into your waiting pie plate
  5. 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.
  6. Bake according to your pie recipe.
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