Although this pie crust is not traditional, it will make your old recipes taste much richer. This tender and delicious crust holds together beautifully and is perfect for making sweet pies, savory quiches, and scrumptious tarts. We have included two types of almond pie crust, one for traditional pies, and the other, much simpler version for small tarts and quick snacks.To make a 9-inch pie, start with the following ingredients:
1/3 cup potato starch, plus extra for dusting
1/3 cup tapioca flour
1/3 cup millet flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 egg, lightly beaten
1. Preheat oven to 375°F.
2. Put potato starch, tapioca flour, millet flour, almond meal, sugar and salt into a food processor and pulse a few times to combine.
3. Add butter and pulse again until mixture resembles coarse meal. Add egg and pulse until completely combined to make a slightly sticky dough.
4. Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over dough and knead gently, working in about 2 more tablespoons potato starch until dough holds together without being sticky but is still very pliable. Using your fingertips, press dough into a 10-inch circle.
5. Invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick sides and bottom all over with a fork.
6. Line crust with parchment paper and fill with pie weights or dried beans. Bake until crust is just set and slightly dry around the edges, about 15 minutes.
7. Remove parchment paper and pie weights, fill with pie filling and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to oven and bake until cooked through, about 15 minutes more.
How to roll out your pie crust dough and flip your pie crust onto your pan successfully without breakage
Place wax paper or plastic wrap onto a flat surface.
Coat a rolling pin in a gluten free flour so the dough does not stick to the rolling pin. (You may have to coat your pin in flour a few times)
Place your dough on the plastic wrap or wax paper. Starting from the center of the dough, use your rolling pin to roll to the edges of the dough with light, even strokes until you have the desired shape for the pie crust.
You can do this step a couple ways: you can either place the pie pan over the pie crust dough and flip the dough and pie pan over together or you can quickly flip the pie crust onto the pie pan. When you do this, make sure to pick up the pie crust with the wax paper or plastic wrap. This will be your guide for keeping the dough together.
Quick, Easy, 3 Ingredients and tastes good! What else could you ask for?
Gluten-Free pie crust – fill it with your favorite pie, cheesecake, fruit crisp, etc.
1 1/4 Cup almond meal (or finely crushed almonds)
1/3 Cup butter
3 Tablespoons sugar
1. Preheat oven to 350 degrees F.
2. Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed.
3. Depending on the filling you plan to use: Spread into an 8″ round pie pan, or separate mix into several small muffin cups, pushing into corners and on edges.
4. Bake for 10 min or until slightly browned