Introduction

About this Recipe

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...

✓ 1 cup tapioca flour/starch
✓ 1/2 cup coconut flour
✓ 1/2 cup white rice flour
✓ 1/2 cup softened butter or coconut oil
✓ 1/3 cup water
✓ 1 egg
✓ 2 tablespoons sugar (optional-recommend if using for dessert-omit for savory)
✓ 1 teaspoon salt
✓ 1 teaspoon vanilla extract optional

✓ In a large bowl mix together flours, sugar and salt
✓ Using a hand mixer on lowest setting, carefully mix butter into flour mixture until well incorporated (will be very crumbly)
✓ Add and mix in egg, dough will start to hold together a little more
✓ Add vanilla extract and water, mix and mash together thoroughly until dough is pulling away from the bowl when stirring
✓ Knead with hands to thoroughly combine into 2 balls-this batch should make two bottom pie crusts or one top and bottom pie crust
✓ Take half the dough and press into pie pan by hand
✓ Alternatively, using a rolling pin, flatten between two floured (starch works best) pieces of wax or parchment paper.
✓ Aim for getting the dough about 1/4-1/2 inch thick
✓ Carefully remove top piece of wax paper
✓ Gently slide hands under bottom piece of wax paper, lift and flip dough into 9" pie pan
✓ Carefully peel wax paper off and press dough back together as needed, it will likely break off in some places if you use this method.
✓ Bake at 425 for either 12-15 min (if pre-baking) or 5-7 min (if par-baking)
✓ Your crust may develop cracks in it (see picture) and this is ok.