The perfect gluten-free pie crust {gf, df, paleo}

Baking is one of the best things about the Holidays. Getting together with the family and baking pies and cookies, it’s so wonderful.

One of the most popular desserts during this time is pies. pecan pie, apple pie , pumpkin pie…… you name it. If it’s followed by the word pie it’s probably going to be on the table.

This season to prepare for the huge number of dishes you’re going to be making, the first thing you want to do is cut down on the difficult time consuming tasks and find ways to make them quicker and easier. So, that is where this pie crust comes in. This crust is perfect for every pie or filled pasty you’re going to be making because it’s easy to whip up and it’s gluten & dairy free! Not only is it free from common allergens but you don’t even realize this because of the addition of earth balance butter. This spread is perfect for all your baking needs because it makes your dishes taste like they contain real butter when in reality they don’t! What’s better than that!

Make this crust the night before or at least 4 hours so its had time to settle and will turn out buttery and flaky in the oven.

Tune in December 12th at 7 a.m to read my 1st blogmas post! This is my 3rd year partaking in blogmas and every year it gets more exciting!


COOKING NOTES:

To make this crust paleo use real grass-fed butter instead of vegan butter.

To make dairy-free use earth balance butter, or your favorite dairy-free spread.

DIY Lifestyle

Ingredients

Crust:

  • 2 cups almond flour
  • 2 cups tapioca starch
  • 1 tsp salt
  • 1 cup cold vegan butter, my favorite is earth balance
  • 2 eggs
  • 1 tbsp honey

Directions

  1. In a large bowl combine almond flour, tapioca flour and cold butter, mix until butter is broken down- use a food processor to speed up the time
  2. Add egg and honey and mix until dough comes together
  3. Shape dough into two round disks, wrap in saran wrap and place in the fridge for at least 4 hours or overnight.
  4. Take out of fridge and follow along on your favorite pie filling!

The perfect gluten-free pie crust

{gluten-free, dairy-free, paleo}
Course Dessert
Servings 1 pie

Ingredients
  

  • 2 cups almond flour
  • 2 cups tapioca starch
  • 1 tsp salt
  • 1 cup cold vegan butter my favorite is earth balance
  • 2 eggs
  • 1 tbsp honey

Instructions
 

  • In a large bowl combine almond flour, tapioca flour and cold butter, mix until butter is broken down- use a food processor to speed up the time
  • Add egg and honey and mix until dough comes together
  • Shape dough into two round disks, wrap in saran wrap and place in the fridge for at least 4 hours or overnight.
  • Take out of fridge and follow along on your favorite pie recipe

Notes

To make this crust paleo use real grass-fed butter instead of vegan butter.
To make dairy-free use earth balance butter,or your favorite dairy-free spread.

Recreate this recipe & tag @gluten.free.t on instagram!

Thanks for reading today’s post and checking out my blog. Next blog post → Wednesday! 

𝐻𝒶𝓋𝑒 𝒶 𝑔𝓇𝑒𝒶𝓉 𝒹𝒶𝓎!

How ya feeling today?!
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More about Theresa Healey

Celiac, Foodie, Runner, Blogger, Etsy Seller, Avid Reader

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