Pie Crust (gluten, dairy, egg & corn free)

This crust can be prebaked and used for cold pies or baked with a filling such as in my pecan pie.

Ingredients

1 1/3 cups superfine almond flour

2 tsp coconut flour

2 Tbsp dairy-free butter (I used my healthy, homemade vegan butter) (chilled and chopped up but the crust also turned out good when I gently melted the butter first, too)

2 tsp water

Instructions

Preheat over to 350 degrees F. Lightly grease 9-inch pie shell and set aside. Use a non-inflammatory oil such as coconut or avocado oil.

In a stand mixer, add in the almond and coconut flour. Stir to combine.

Add in the butter and water. Mix until fully blended together, scraping down the sides as needed.

Place in pie shell and press out evenly, bringing it up the sides as desired.

If you are using this for a baked pie, fill the uncooked pie crust and bake according to pie directions.

If you are using this with a cold (unbaked) pie filling, bake the pie crust for 12-15 minutes until the sides start to become a golden color.

Remove from the oven and let cool completely before filling.

Note

If you like a little bit of a thicker crust, add an additional 6 Tbsp almond flour, 1/2 tsp coconut flour, 1/2 Tbsp butter and 1/2 tsp water. This adds 1/3 more mixture.