Jeanette's Northwest Kitchen

Gluten Free Pie Crust

For a 9-inch pie.

Dry ingredients should = 1 cup = 16 Tablespoons

Into a 1 cup dry measure cup place:

  1/3 cup almond flour – packed down

  ¼ cup potato or corn starch

  3 tablespoons corn flour

  3 tablespoons white rice flour

  1 tablespoon tapioca flour

  Fill to level with coconut flour - ~1 tablespoon

Put into mixing bowl and add:

  ¼ tsp xantham gum

  ½ tsp salt

Mix the dry ingredients very well with a fork making sure the gum is well blended.

Cut into small cubes:

  1/3 cup + 1 tablespoon unsalted butter (about 6.5 tablespoons)

Spread out the butter cubes on top of the flour.

Chill VERY well. You don’t want the butter to be melting while you are working with it.

With a hand pastry cutter, cut the butter into the flour until very small pebbles of flour-covered butter have formed.  Make sure all the flour has been used to coat butter pebbles.

Sprinkle the butter/flour pebbles with 2 Tablespoons COLD water (from refrigerator or chilled with ice cubes). 

Mix with a strong fork until the dough just barely all sticks together.

If the dough is simply too dry to stick together, add additional water 1 tablespoon at a time. 

The amount is very dependent on the moisture content of your flour and the humidity in your kitchen.

When the dough is mostly sticking together, use your hands to press it firmly into a large round patty about the size of your hand.  Handle it as little as possible but do what it takes to make the large patty hold together.  Re-chill if desired.

Rolling out the dough.  Without gluten, this dough is fragile and won’t stick together without the extra help of plastic wrap and waxed paper.

Cut a square piece of plastic wrap and one of waxed paper that are square.  Place the plastic on a flat surface.

Put the dough patty in the center of the plastic and gently flatten it a bit by hand into a larger circle.

Put the waxed paper over the dough – it is now sandwiched between plastic wrap and wax paper.

[ If the plastic and paper are rectangles like mine always end up, I put the long-side of the paper perpendicular to the long side of the plastic to make it easier to judge the roundness of the dough.]

Roll the dough to size with a rolling pin.  For my 9” pie pan, this is almost the same width as the plastic and paper.

Peel off the waxed paper leaving the rolled out dough on the plastic.

Invert the dough, plastic side up, into the pie pan and gently press into place.

Peel off the plastic wrap and adjust the edges to fit the pan.

Fill pie and cook as directed for the filling.