This Almond Flour Pie Crust is vegan, gluten-free, and grain-free, using only 4 ingredients.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/gluten-free-vegan-pie-crust/
Before you start, note that this recipe's accuracy depends on how you measure ingredients. For accuracy, use a kitchen scale and grams/oz measurement provided in the metrics tab.
In a large mixing bowl, combine the flours with a spoon.
Make a well in the center of the flours and add lukewarm water and melted coconut oil.
Combine with a spoon, then use your hands to squeeze the batter and form a dough ball. It should be damp but not wet or dry. If too crumbly or dry and difficult to gather into a ball, add 1/2 tablespoon of lukewarm water and keep kneading the dough until a ball of dough forms. On the other hand, if too wet, add 1/2 tablespoon of arrowroot flour, knead until perfect texture is achieved. Repeat these steps until you can form a dough ball.
Rolling the dough
Place one large piece of parchment paper on the countertop. Place the dough ball in the center of this piece of paper. Place another large piece of parchment paper on top of the dough ball and slightly press to flatten the ball. I recommend watching the step-by-step pictures in my post above to guide you.
Start rolling the dough with your rolling pin until thin as a classic crust.
Peel off the top piece of parchment paper, slide your hand under the first piece of parchment paper (the one on which the dough has been rolled) and flip over a grease 8-inch or 9-inch pie dish. Note that a removable bottom pie dish makes the release of this crust much easier!
Peel off the last piece of parchment paper and push down the crust with your hand into the dish. You will be missing some dough on the sides, and some cracks may appear at the bottom of the crust. That is ok!
Use the leftover crust from outside of the dish to fix cracks or holes in the dish. Press pieces of dough with your fingers to stick on the sides of the pie dish to completely cover the sides or fill holes.
Use the back of a teaspoon to smooth the surface of the crust.
Prick the crust bottom with a fork before baking or prebaking.
You can store the unbaked crust in the fridge for up to 2 days, cover the top of the dish to prevent the dough from drying out.
Prebake this crust for 7 minutes in the center rack of a preheated oven at 350°F (180°C) or fully bake for 15 minutes to make pie cases (for cold pie fillings).
Then, remove the prebaked crust from the oven and add the filling you want, and return to the oven until your filling is set. You can cover the top of the crust with a piece of foil to prevent the sides from browning too fast.
The nutrition panel is for 1 slice, no filling, based on 12 servings.Fat choices
For a flaky pie crust use olive oil or vegan spread or soft vegan butter.
Use refined coconut oil to remove the coconut flavor. The texture will be crispy, biscuit-like with coconut oil.