This buttery gluten-free pie crust is adapted from the Apple Pie recipe on this site, which is one of my favorites but needed a little updating. For one, I’ve never loved the photos, which meant I had to reshoot it, which meant pie for lunch. Not the worst thing to happen on this Monday.
I also wanted to make it a bit easier to make. The expression “Easy as pie” is still total bullshit, but I’d love to at least make it as easy as possible. Piessible?
It’s been the Monday-est Monday ever.
For this variation, I streamlined the eggs in order to waste less (2 eggs plus one white instead of the original 4 eggs separated), and made it in the food processor, eliminating the need to cut in the butter. I think it was not only quicker to make, but also easier to work with.
And it’s flaky, and buttery, and really delicious.
NEED SOME THANKSGIVING ASSISTANCE?
Well I want to help, so this really works out nicely 🙂
(If you don’t have a food processor, just follow the instructions in the original pie recipe)
Note: This recipe is for a double pie crust (top and bottom). If you’re making a tart or topless pie (heh), simply cut the ingredients in half.
buttery gluten-free pie crust
prep time: 15 minutes
cook time: about 1 hour, depending on the pie
yield: 1 double pie crust / serves 6-8
You will also need aluminum foil, parchment paper, a pie pan and a baking sheet.
- In the bowl of your food processor, combine the almond flour, arrowroot, coconut sugar, and salt. Pulse several times to mix it all up.
- Cut the cold butter into chunks and add it to the food processor. Pulse several more times until the butter is no larger than pea-sized and is more or less incorporated into the flour.
- In a large bowl, combine the whole eggs and vanilla and whisk to combine. (Beat the egg white separately and set aside; you’ll use it to brush on the inside of the pie once you put it in the pan to keep it from getting soggy)
- Dump the flour-butter mixture into the egg mixture and gently fold in. You want it to just come together.
- Gather the dough into 2 balls and form into disks. Wrap in plastic wrap and refrigerate until ready to bake your pie.
- When ready to bake, preheat oven to 350ºF. Place a baking sheet in the oven to heat up. (Placing the pie on a hot baking sheet will help keep the bottom crust from getting soggy).
- Roll out and bake according to the instructions of the pie you’re making. (If making Apple Pie, skip ahead to step 8 in that recipe)
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