Food/ Paleo/ Side Dishes/ Vegetarian

{Savory} Gluten Free Pie Crust

This is a simple gluten free pie crust recipe for all things savory. Taco Pie. Pizza Pie. Chicken Pot Pie (picture below; recipe here). It produces enough dough for 5″ ramekin with high sides, covering the bottom, sides and top. If you are using a full pie pan, I would double the recipe.

Simple clean and healthy gluten free pie crust for all things savory

Simple, clean ingredients. Add some spices.

Simple clean and healthy gluten free pie crust for all things savory

Using an electric mixer or food processor, combine the almond flour, tapioca flour, paprika, garlic, salt, baking powder and pepper.Β Cut the cold butter into small pieces and add to the dry mixture along with the egg.

Simple clean and healthy gluten free pie crust for all things savory

Mix to incorporate, but don’t over mix.Β Add the cold water, a tbsp at a time. I used about 2 tbsp.

Simple clean and healthy gluten free pie crust for all things savory

The dough should be thick, but slightly sticky.Β Transfer dough to a bowl and place in the freezer for 20 minutes.

Simple clean and healthy gluten free pie crust for all things savory
When removed from freezer, the dough should be hard and no longer sticky. See the directions below for shaping into a baking dish.

Savory Gluten Free Pie Crust

Print Recipe
Serves: 1 Cooking Time: 20

Ingredients

  • 1 C blanched almond flour (do not use almond meal)
  • 1/2 C tapioca flour
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • Pinch of pepper
  • 1/4 cup butter, very cold
  • 1 egg
  • 2-3 Tbsp water, very cold

Instructions

1

Using an electric mixer or food processor, combine the almond flour, tapioca flour, paprika, garlic, salt, baking powder and pepper.

2

Cut the cold butter into small pieces and add to the dry mixture along with the egg.

3

Mix to incorporate, but don't over mix.

4

Add the cold water, a tbsp at a time. The dough should be thick, but slightly sticky.

5

Transfer dough to a bowl and place in the freezer for 20 minutes.

6

When removed from freezer, the dough should be hard and no longer sticky.

7

Split dough in half.

8

Place one half between two pieces of parchment and use a rolling pin to form the dough into the shape of the baking dish, large enough to cover the entire area.

9

Repeat with the other half. (One half should be bigger than the other in order to cover the sides of the baking dish along with the bottom.)

10

Place back into the freezer until ready to use, at least 20 min.

11

When pressing the larger portion into the baking dish, use fingers to form up the sides of the dish.

12

Fill with insides, and cover with the other formed dough piece.

13

Cook until golden brown, about 20-25 minutes.

Notes

This recipe produces enough dough for 5" ramekin with high sides, covering the bottom, sides and top. If you are using a full pie pan, I would double the recipe.

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