Vegan Gluten-Free Almond Pie Crust recipe

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Ingredients

⅓ cup tapioca flour
⅓ cup brown rice flour
⅓ cup sorghum flour
½ cup shortening, chilled and diced
¼ cup almond meal
1 tablespoon cornstarch
2 teaspoons white sugar
1 ½ teaspoons xanthan gum
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons water
1 ½ teaspoons dry egg replacer (such as Ener-G®)
1 teaspoon apple cider vinegar

Nutrition Info

202.2 calories
carbohydrate: 18 g
cholesterol: : -
fat: 13.6 g
fiber: 1.8 g
protein: 2.5 g
saturatedFat: 3.3 g
servingSize: -
sodium: 199 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Mix tapioca flour, brown rice flour, sorghum flour, almond meal, cornstarch, sugar, xanthan gum, baking powder, and salt together in a bowl. Cut in diced shortening using a pastry blender or two knives until pebble-size pieces form.

  3. Whisk water, egg replacer, and vinegar in a small bowl, stir into flour mixture until a loose dough forms.

  4. Roll out dough to even thickness on a piece of parchment paper and transfer to a 9-inch pie plate, or press dough evenly into the pie plate.

  5. Bake in the preheated oven until golden, about 15 minutes.

Recipe Yield

1 9-inch pie crust

Recipe Note

This pie crust stands up to the regular kind - crisp, flaky and full of flavor. Pairs beautifully with blueberries.

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