Pie Crust: Flaky, Tender, Workable, Gluten Free
Almond flour and coconut flour are popular gluten-free alternatives that provide a delicious and nutty flavor to the pie crust.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Ingredients
- 1.5 cup Almond Flour
- 0.5 cup Tapioca Flour
- 0.25 cup Coconut Flour
- 0.25 teaspoon Salt
- 0.5 cup Coconut Oil
- 2 tablespoon Maple Syrup
- 4 tablespoon Ice Water
Instructions
- In a mixing bowl, combine almond flour, tapioca flour, coconut flour, and salt.
- Add coconut oil and maple syrup to the dry ingredients. Mix until crumbly.
- Gradually add ice water, one tablespoon at a time, until the dough comes together.
- Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Roll out the dough between two sheets of parchment paper to fit your pie dish.
- Carefully transfer the crust to the pie dish, pressing it gently into the bottom and sides.
- Trim any excess dough and crimp the edges.
- Fill the pie crust with your desired filling.
- Bake according to the instructions of your pie recipe.
- Allow the pie crust to cool before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 22g8%
- Sugars 1g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.