Gluten And Dairy Free Pie Crust Recipe

Name: Gluten And Dairy Free Pie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Almond Flour; 3/4 cups Sorghum Flour; 3/4 cups Potato Starch; 1 teaspoon Baking Powder; 3 teaspoons Xanthum Gum; 1/2 teaspoons Salt; 1-1/2 Tablespoon Sugar; 3/4 cups Butter, Very Cold; 1/2 cups Shortening; 2 Tablespoons Apple Cider Vinegar; 2 whole Eggs

Servings: persons

1
In a bowl mix together dry ingredients.
2
Next cut in very cold butter and shortening with a pastry blender.
3
Make a well in the center of the dry mixture and add in eggs and apple cider vinegar. Gently mix with a fork, starting with the inside and working outwards.
4
Put ball of dough in between 2 pieces of parchment paper.
5
Refrigerate for at least a couple of hours, then roll out in between the two pieces of wax paper.
6
Remove one piece of parchment paper and flip over onto the pie plate. Then peel off the other piece.
7
If this doesn't work, then do it the old-school way and flour your hands, the work surface, the rolling pin, and everything else with one of the gluten-free flours and roll it out. I kind of ended up having to piece together the crust in the pie plate and over the pie, but it still looked pretty in the end.
8
If the dough breaks just piece it back together again. Since there is no gluten, you cannot overwork the dough.

940

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Almond Flour, 3/4 cups Sorghum Flour, 3/4 cups Potato Starch, 1 teaspoon Baking Powder, and more.

Yes, Gluten And Dairy Free Pie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten And Dairy Free Pie Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions