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Using almond flour and other gluten free ingredients this gluten free pie crust contains a boost in protein & fiber with less carbs.The crust is flaky and so flavorful that everyone will beg for more. It is now my go-to recipe.
Link You May Need:
Sweet Potato Pie Filling (Using a different crust)
Gluten Free Almond Flour Pie Crust
- 1-1/4 cups superfine blanched almond flour Kirkland or Bob’s Red Mill
- 1-1/4 cups sweet rice flour
- 1/2 cup potato starch
- 1/2 cup cornstarch
- 2 tablespoons granulated sugar
- 1 tablespoon xanthan gum
- 3/4 teaspoon salt
- 16 tablespoons 2 sticks cold, unsalted butter, cut into 64 pieces (or 1 cup hydrogenated palm oil + 2 tablespoons water)
- 3 tablespoons ice water or more as needed
- 1 large cold egg, separated, for basting and egg wash (or omit for egg free), for gloss and browning
- 1 tablespoon heavy whipping cream for egg wash (or full-fat coconut milk), for browning
- 1 teaspoon butter melted, for basting (or 2 teaspoons coconut oil + 1 teaspoon full-fat coconut milk)
- 1/3 teaspoon granulated sugar for sprinkling (optional)
Note: Double the pie crust ingredients to make a double-crust pie (top and bottom crusts). You will have some leftover dough. This is always better than not having enough.
In a medium-sized bowl, whisk together almond flour, sweet rice flour, potato starch, cornstarch, sugar, xanthan gum, and salt.
Add 2-3/4 cups of the above flour mix, cold butter, and 2 tablespoons of iced water to the bowl of your food processor. Pulsate until the dough starts to come together and you still have a little loose flour left in the bowl.
Add 3 tablespoons of water and pulse 20 – 30 seconds or until the ingredients become moist. If all of the ingredients do not become moist, add more water as needed 1 teaspoon at a time. Do not wait until the dough forms into a ball, which is an indication of over-mixing.
Dust a flat, clean surface with some potato starch (silicone baking mat or sheets of parchment paper). Dust a rolling pin as well. Turn the dough onto the surface and shape it into one mass. Dust with potato starch and if making a double-crust pie, slice almost in half (one pie larger for the bottom and one smaller for the top.) Wrap your one or two disks tightly with plastic wrap and refrigerate 60 minutes or until firm enough to roll.
Remove one disk at a time from the refrigerator. Knead the dough on a potato-starch-dusted surface or in your hands, just to slightly soften the dough. (Be careful not to knead too long or you will have to refrigerate it again.) Roll the dough into a circle, the size of the bottom of the pie plate (often 9-inches) + the height of the dish (2-inches in my case) x 2 (each side). So, 9 + 2×2 (4) = 13 inches round. Transfer the rolled dough to the refrigerator for chilling, at least 20 minutes or until you can easily transfer it to the pie dish without tearing.
Place the dough in the pie dish using your knuckles to ease the dough into the corners. Allow an inch overhang for a double-crust pie, which you will trim after par-baking. For a single crust, allow enough dough to rest on the rim of the dish. Then, trim away any excess using a paring knife or kitchen scissors.
Using a fork, poke a few holes on the bottom, sides, and where the bottom meets the sides. (This prevents some shrinkage of the dough and prevents air bubbles/raised dough in some areas.) Chill the dough again, 10 minutes.
Preheat your oven to 350°F.
If making a single-crust pie with a custard filling like pumpkin or sweet potato, blind bake the pie by lining the bottom with and sides with oiled parchment paper (oiled on the side that will touch the dough) and fill with dry beans. (If you don’t have enough beans to fill the dish halfway, use a small pie or mini cake pan for the center and surround the pan with beans.) Bake on the center rack for 15 minutes.
Remove the beans and paper. Baste the bottom and sides with egg white and bake 5 more minutes.
To Make a Single Crust Pie:
Pour in the custard filling and bake as instructed. (For my sweet potato pie, I baked it for 30 minutes, basted the edges with a mixture of egg yolk and cream and baked an additional 10 minutes. Then, I covered the edges with a silicone pie ring [or use aluminum foil] and baked it for an additional 5 minutes.
To Make a Double-Crust Pie:
Roll your top pie dough and refrigerate 20 minutes. After par-baking for 20 minutes, trim the excess dough from around the edge. Fill and cover with the dough. Pinch the edges together and scallop or decorate the edges as you desire. (I like to use the edge of a spoon to create a scalloped edge. However, you need to have the dough on the rim of the pan.) Make the egg wash by whisking the egg yolk and cream together. Baste the entire top of the crust, including the edges. If using, sprinkle top with sugar. Bake until the pie crust edges are golden brown. Then, cover the edges with a silicone ring or aluminum foil and continue baking as directed in your recipe. Rotate midway through baking for even browning.