Grain Free & Gluten Free Pie Crust

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Desserts

25 minutes

10 minutes

1 pie crust

Preheat the oven to 350 degrees. Lightly grease a pie plate and set it aside.
In the bowl of a food processor, pulse together the almond flour, cassava flour, sweetener (if used), and salt.
Add the egg and mix until combined.
Add the butter and pulse until it's roughly the size of peas.
Add the water, one tablespoon at a time, until the dough comes together. You may not need all of it (see note).
Gather the dough into a ball and place it between two pieces of parchment paper.
Roll out into a thick disc, then transfer to the prepared pie plate and use the heel of your hand to press the dough up the sides of the pan. Crimp the edges between your thumb and the first two fingers.
Place one piece of parchment over the crust, and fill will pie weights or dry beans.
Bake for 10 minutes, then remove the pie weights and parchment and bake an additional 5 minutes.

Use just enough water to bring the dough together in the food processor, but not more. The dough should be pliable, but not wet or excessively sticky.
The dough is much more delicate than gluten-based dough, so transfer it to the pan very carefully, and don't be concerned if it breaks. Thankfully, it can be fixed just as easily. Just press the dough back together to seal it, and dampen your fingers if you need some help getting rid of the seams.
If you plan to store the dough in the fridge or freezer for more than an hour, add as many tablespoons of water as it takes to bring the dough together, and then add one additional tablespoon.
For a sweet crust, you can add 6 tablespoons of maple sugar or 1/4 cup granulated stevia or monk fruit along with the rest of the dry ingredients. However, I use the unsweetened version of the crust for both sweet and savory pies, so it's up to you!

A Clean Bake

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