This gluten free pie crust is so good, given the option I’d choose it over a traditional wheat one. It’s tender and crusty and holds together beautifully, perfect for sweet pies or even savory quiches.
Makes one 9 inch pie crust.
Oven 350 degrees.
Large bowl, mix:
1/3 cup Potato starch, plus extra for dusting
1/3 cup Tapioca flour
1/3 cup Millet flour
1/3 cup Almond meal
1/2 teaspoon Sea salt
1 tablespoon of unrefined Sugar *Optional
1/2 cup (1 stick) Butter, cold and cut into small pieces
(I’m anti-cow so I use Goat butter but you could also use a Vegan butter of your choice)
1 Egg, lightly beaten
Roll out on wax paper, flip wax paper and dough into a 10-inch circle flat pan and press to the edges. Next, 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. To get the nice pro looking edge simply press another (crimped) pie plate on top.
Line crust with parchment paper and fill with pie weights or dried beans, if you don’t weight the bottom down it will likely bubble, rise and crack a bit. Bake until crust is just set and slightly dry around the edges, about 15 minutes. 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.