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After many test batches and tweaks to this recipe, we are (finally) ready to share it with you all! The coolest thing about this gluten free pie crust is that it can be used for two individual pies with a bottom layer crust for each or it can be used to make a top and bottom crust for one pie. I have used it both ways and prefer to use it for 2 separate pies, or for one pie and one other yummy custard-ey dessert that I will post for you soon-once I have a good name for it! I encourage you to experiment with this pie crust, I like to make it very thin (as pictured) and it ends slightly crispy on the edges and cracks a little in some areas. This does not bother us but can be avoided by making the crust a little thicker and baking for 12 minutes instead of 15. Remember that if you are par-baking, only do for about 5-7 minutes. If you don’t have the flours needed for this recipe already, please check out your local grocery store’s bulk section or Amazon for them. If you have a Winco in your area, they are usually stocking all of these flours at a very competitive price! We find that Winco now carries many healthier products and is convenient as it is open 24 hours. Our little secret lately has been going to do our big shopping trip late at night after the kids are asleep (my in laws are visiting us and stay with the kids). We have been so spoiled as we essentially have the whole store to ourselves! There are sometimes boxes everywhere since the employees are stocking the shelves, but we have not had any trouble finding a person to help us with any questions should we have any!
Side note-it is BERRY season here in the PNW and I think a berry pie would be absolutely fantastic in this pie crust! Please share with us your favorite pie recipe! #realfoodtoheal or tag us in your Instagram photos, contact us on the blog or through our other social media profiles! As always we are taking suggestions for new recipes to create for you!