GF pie crust (Whole Foods recipe): cup potato starch, plus extra for dusting cup tapioca flour cup millet flour cup almond meal 1 tablespoon powdered sugar (optional) teaspoon salt cup stick) cold butter, cut into small pieces 1 egg, lightly beaten
Bob’s Red Mill Gluten Free Pie Crust Mix takes the guesswork out of gluten-free dessert! With this exceptional mix, it’s “easy as pie” to make a delicious, flaky crust that works wonderfully with any recipe.
GLUTEN FREE ALMOND PIE CRUST: approx 2 c + 1 T coarse almond meal – the kind with brown bits of skin, not from blanched almonds; tsp baking soda, good pinch sea salt, 1 large egg, 3 Tbsp olive oil - Bake for 10 minutes until just golden
The key to a great pie is a tender and flaky crust. Thankfully, Shauna from the Gluten-Free Girl and the Chef has done the hard work for us with this tested and perfected GF pie crust. (Recipe and photo: Gluten-Free Girl and The Chef)