It’s tough to match the flakiness of a gluten-filled pie crust in a gluten-free one, but this is still pretty darn good. It more than does the job, and hopefully it will come in handy for all you gluten-free, grain-free eaters out there as the holidays get closer. There are lots of apple pies to be baked, am I right?
I used this recipe to make an improptu pear tart at right a couple days ago (quickie recipe: 1 chopped pear, 2 tablespoons maple syrup, 1/2 teaspoon cinnamon, and a sprinkling of walnuts—bake it all up in a mini springform pan for 30 minutes at 350 degrees F).
Please disregard my poor plating skills. It wasn’t the crust, it was me, but I actually don’t mind a delicious mess. Hope you get a lot of use out of this one!
Gluten-Free Pie Crust
3/4 cup tapioca flour/starch
3/4 cup coconut flour
3/4 cup almond meal/flour
1/2 teaspoon salt
14 tablespoons cold butter, cut into chunks
2 large cold eggs
1 tablespoon white vinegar
Cold water, as needed
- Add flours and salt to a food processor and pulse a few times until it’s all blended together.
- Add butter. Pulse several more times until mixture crumbly, with pea-sized pieces or smaller.
- Beat eggs together in a small bowl.
- Pour flour-butter mixture into a bowl and knead in eggs and white vinegar until dough comes together. (Add cold water one teaspoon at a time if needed.)
- Divide dough into two balls, wrap with plastic, and refrigerate for at least one hour.
- I found it much easier to just press this dough into a pie tin with the bottom of a cup (or your fingers if using muffin tins or a mini cheesecake tin) rather than rolling it out, but you can roll it out on a floured surface first. Whatever works for you!
Try this recipe with these Mini Apple Crumble Pies! They’re sure to make you very, very…