Gluten-Free Pie Crust

A tasty gluten-free pie crust. And it’s vegan too! This recipe makes 1 pie crust — simply double the recipe for pies that require both a top and bottom crust.

Ingredients:

• 1 cup Bob’s Red Mill Gluten-Free Brown Rice Flour, or other brand, plus a little extra
• 1/2 cup Bob’s Red Mill Gluten-Free Garbanzo Bean Flour, or other brand
• 1/2 cup Bob’s Red Mill Gluten-Free Tapioca flour*, or other brand
• 1/4 cup Bob’s Red Mill Super Fine Gluten-Free Almond Meal Flour, or other brand
• 1 teaspoon aluminum-free baking powder
• 1/2 teaspoon Himalayan salt, finely ground
• 1/4 cup coconut oil, chilled

Directions:

1. In a large bowl, whisk together the flours, baking powder, and salt until well combined.
2. Mix with clean hands, then form into a large ball. The dough should be moist, yet a little crumbly.
3. Dust a rolling pin with a little of the extra brown rice flour, and roll the dough to make a crust that is less than 1/4-inch thick. It’s okay if it brakes apart a little, or crumbles some. With clean hands, press the crust into the bottom and sides of a 9-inch oven safe pie plate.
4. If you plan to use just 1 bottom crust, bake in a preheated 325º F oven for 35 minutes or until firm and golden. If you plan to use 1 bottom crust plus 1 top crust, bake the bottom crust for 25 minutes or cooked until firm. Remove from oven and let cool.
5. Use a large wooden spoon to scoop any precooked vegan and gluten-free pie filling** onto the baked pie crust. Spread evenly. If using 1 pie crust, slice and serve. If using 1 bottom crust plus 1 top crust, continue onto the next step.
6. Top the pie with the second pie crust. If there are any crumbs, place them around the edge of top pie crust. To crimp, use a fork to press down on the edges. Also use the fork to poke some holes in the center of the crust.
7. Return the pie to the oven and bake for 30 minutes or until the top is firm and golden. Slice and serve. If you like, top the pie with a dollop of Coconut Whipped Cream, or a scoop of Nondairy Vanilla Ice Cream.

Yield:
Makes 1 (10-inch round) pie crust

*Tapioca Flour is also known as Tapioca Starch. 

**You might like to try our recipe for Simple Apple Pie Filling.

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