Gluten Free Pie Crust
 
Prep time
Total time
 
This gluten free pie crust works well for both bottom and top crust.
Author:
Recipe type: Dessert
Ingredients
  • ½ cup quinoa flour
  • ½ cup millet flour
  • ⅓ cup tapioca flour
  • 1 teaspoon guar gum
  • ½ teaspoon sea salt
  • ½ cup coconut oil
  • 2 teaspoons apple cider vinegar
  • ⅓ cup cold filtered water
Instructions
  1. In a large bowl whisk together dry ingredients.
  2. Cut in the coconut oil until the mixture is crumbly.
  3. Add the apple cider vinegar and cold water and mix until dough forms. (It will be pretty sticky.)
  4. For top crust: Sprinkle a sheet of parchment paper with millet flour. Form the dough into a ball and then flatten it out. Lay the dough on the parchment paper, lay a second sheet of parchment paper on top of dough and roll out the dough to the size of the dish - pie dish or casserole dish. Gently take the top piece of parchment paper off the crust.
  5. Set the filled dish next to your crust. Gently take the end of the parchment paper with the crust that is furthest away from the dish and slide the crust onto the dish. Gently peel the parchment paper off.
  6. For bottom crust: Make sure to spray dish with cooking spray.
  7. You can follow the same directions as above . Or-
  8. Form the dough into a ball and then flatten it out as much as you can in your hands.
  9. Lay it in the bottom of the dish and use your fingers to pat and spread it to cover the bottom and sides of dish.
  10. Fill and bake according to directions for what you are making.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/gluten-free-pie-crust/