*Post contains affiliate links-read more about that and our medical disclaimer here*
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!
Stay tuned for a delicious Banana Cream Pie recipe to fill this pie crust with! In the meantime check us out on Pinterest, Instagram, Facebook and Twitter!
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
6 people
|
- 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 tbsp sugar (optional-recommend if using for dessert-omit for savory)
- 1 tsp salt
- 1 tsp vanilla extract optional
Ingredients
|
|
- 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.