Gluten-free Pie Crust

I wanted to get this recipe on the blog during the holidays because it truly is the best gluten-free pie crust ever. I’ve tried a lot different recipes for pie crusts, sans grain and gluten flours, and have ended up with either cardboard tasting dough or a crust that is completely inferior to the unmatchable crust my Grandmother Ullman used to make. This gluten-free pie crust has a nice crunch to it that complements fruit and cream fillings. The crust is a decent rival to my grandmother’s crust and it is a whole lot healthier.

Give yourself time to chill the dough before rolling it out so that the dough is easy to work with. I usually use this recipe for a one crust pie. Double the recipe if you need top and bottom crusts.

Christmas is not the only celebration in our home lately. Our son, Hunter got married this last weekend in our backyard. The Covid wedding reflected the world we live in 2020. We wore masks and social distanced. Only 6 people attended: The bride and groom and both sets of parents. The vows that Hunter and Emmi wrote for each other were personal and raw. I felt honored to witness their honesty and emotions. The intimacy of their words and the small group made for a wedding like no other I have ever experienced.

In the 1990’s and 2000’s I was a bridal makeup artist and owner of a bridal makeup agency. In those years I witnessed hundreds of Sonoma and Napa wine country weddings. I have thought of writing a book about all the over-the-top, crazy weddings that I was a part of. More often than not the production took over the meaning of the day. The extravagance escalated as the industry boomed. A silver lining to Covid is the adaptation of meaningful experiences, rather than scrapping them all together. I think the younger generations have a different appreciation in general for simple events over large productions and this virus has escalated that shift.

Celebrations are not complete without food. I hope that wedding cakes never go out of fashion (though cupcakes took their turn at many a nuptial for a bit). Apple, pumpkin and pecan pies will always be a holiday tradition in our home. With this crust recipe we can continue to enjoy our holiday pies gluten and grain-free.

I hope you enjoy this recipe as much as my family does. If you make it please rate the recipe and post comments on the blog (below each recipe). Doing so helps the success of the blog.

Special thanks to Allison Post for sharing this recipe with me. Allison is a integrative medicine health coach and somatic educator. Here is a link to Allison’s website https://www.allisonpost.com/

Gluten-free Pie Crust

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Recipe by Jackie’s Veggie Kitchen Course: DessertDifficulty: Easy

Servings

1

crust

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• 1/4 cup crushed walnuts (I used my blender to crush)

• 1 cup Almond flour

• 6 Tbs. coconut flour

• 1/4 cup coconut oil

• 1 egg or replacement

• 3 Tbs. honey

• 1/2 tsp. salt (optional)

Directions for Gluten-free Pie Crust

• Preheat oven to 350 degrees
• Lightly grease a pie pan or plate with coconut oil.
• Combine all ingredients and form into a ball.
• Refrigerate (or quickly freeze) dough ball until cool.
• Put a piece of parchment paper down. Flatten the ball of dough on the parchment paper. Put another piece of parchment paper on top. Use a rolling pin to make the crust pie pan ready.
• Bake for 15 to 20 minutes. If the edges of the crust begin to brown cover with a foil tent.
• Fill and bake
• Add filling to shell and bake according to filling directions. Tent with foil to prevent crust from burning.
• If using a top crust, place top crust on pie after filling. Tent the crust with foil after 15 minutes or when the crust begins to brown.

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