It just wouldn’t be Thanksgiving without pie! Thanksgivings at my house growing up always meant at least 4 different kinds of pie. My Mom is an amazing baker and I have many memories of making pie and rolls the day before Thanksgiving. My Mom always used my Grandma’s tried-and-true pie crust recipe. It is written down in a little, flour-covered (now I see that as gluten-covered!) notebook full of precious family recipes.
I tried about 5 different combinations for this gluten-free pie crust before finding the winner. I dare say that this gluten-free pie crust might even be better than the one I had growing up! It is not gluten that makes amazing pie crust. Cold ingredients and the right method make perfect pie crust! This crust is made from a combination of almond flour,sweet rice flour, and potato starch. It has a wonderful taste that you just don’t get in regular pie crust. One of the things I love most about gluten-free baking is being able to fine-tune and customize the taste of baked goods by using different flours.
This pie crust worked phenomenally with pumpkin pie! I also revisited my Mom’s pumpkin pie recipe and gave it a dairy-free makeover. All I did was substitute the evaporated milk for coconut milk and lower the sugar slightly. Easy peasy. I’ll share the recipe in a few days. That filling with this crust made for a truly amazing pumpkin pie! It tasted just like, if not better, than the pumpkin pie of my childhood.
- 1/2 cup almond flour
- 1/2 cup sweet rice flour
- 1/2 cup potato starch
- 1 tablespoon whole psyllium husks
- 1 tablespoon sugar
- 1/2 teaspoon fine salt
- 6 tablespoons butter, diced and very cold (or Earth Balance Buttery Spread for Dairy-Free)
- 1 egg
- 2 teaspoons apple cider vinegar
- 3-5 tablespoons ice water
- In a bowl, mix together the almond flour, sweet rice flour, potato starch, psyllium husks, sugar, and salt. In a measuring cup, vigorously whisk together the egg and apple cider vinegar until frothy.
- Add the diced butter and cut it into the mixture using a fork or pastry cutter. You can also pulse this in a food processor.
- When the mixture has a sandy appearance with chunks of butter the size of peas, add the egg mixture and stir to combine. Add the ice water a few tablespoons at a time, stirring until the pie dough comes together.
- Pour the pie crust out onto a piece of plastic wrap and shape it into a disc. Refrigerate for 30 minutes and up to 4 hours. If you are refrigerating more than 30 minutes, let the crust sit on the counter for 10 minutes or so before rolling it out.
- When ready to roll out, lay a piece of parchment paper on a smooth surface and lightly sprinkle with sweet rice flour. Dust the rolling pin with flour and roll the dough to fit a 9-inch pie plate. Gluten-free dough is very delicate, so the parchment will help you transfer it to the dish more easily.
- Transfer the dough to the plate by placing the pie plate upside down on the rolled out crust and flipping it over. Shape the edges. If the dough breaks or tears in the process just press it bake together. While it is more delicate that regular pie dough, it is also much more forgiving. It will be very delicious even with a few patched up cracks.
- Chill the pie crust for 15-30 minutes before baking. Bake according to your recipe's needs. To pre-bake, prick the crust bottom with a fork and pour in pie weights or beans if using. Bake the crust at 350 F for 15 minutes or until lightly brown.
*Almond Flour burns and browns more easily than regular flour. For this reason it is extra important to place a pie shield or tin foil over the crust edges during prolonged baking.
*Almond flour is different than almond meal. I use blanched almond flour.
*Whole psyllium husks act as a binder.
*This dough is best made and baked the same day. Unfortunately, the dough will dry out too much if made in advance.
*Double this recipe for pies with a top crust like apple or blueberry.