Perfect Gluten Free Pie Crust

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   1.

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   Combine the almond flour, tapioca flour, salt, and guar gum in a food processor.

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   Give it a good whirl a few times until its one lovely flour.

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   2.

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   Cut the butter into small cubes.

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   Add it to the food processor and pulse until the flour resembles sand with small balls in it.

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   3.

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   Add in the egg and vanilla.

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   Pulse until combined.

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    4.

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    Pour onto a clean surface.

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    5.

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    Knead until the dough comes together.

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    Your dough should have the consistency of Play-Dough.

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    You can add 1 tablespoon of ice cold water if its too dry, or 1 tablespoon of tapioca if its too wet.

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    6.

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    Place in a ziplock bag and let rest in the refrigerator for 15 minutes.

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    7.

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    Grease and sprinkle a pie pan with tapioca flour.

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    Then, tear off small pieces of the dough and press into the bottom of the pie pan until covered.

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    8.

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    To make the edges: Tear off another small piece of dough and roll into a snake, as my kids say.

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    9.

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    Place the snake on the edge of the pie pan and press the bottom of it so it connects to the bottom crust.

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    Do this until youve gone all the way around the pie.

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    10.

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    Crinkle the edges.

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    Place back in the refrigerator while you make the filling, then bake as directed.

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    Voila!

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    Note: the pie crust needs to bake at 350 degrees F for at least 20-25 minutes.

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    If your pie recipe requires a longer baking time you will need to cover the edges of the crust to keep it from burning.

* Per serving · 4 servings · Values may vary.