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 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

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.

No additional tips available.

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

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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.

Gluten And Dairy Free Pie Crust

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