Rustic Almond & Oat Gluten-Free Pie Crust
A rustic and nutty gluten-free pie crust made with almond flour and oats, delivering a flaky, buttery base perfect for sweet or savory fillings.
Prep time: 30 minutesCook time: 12 minutesServes: 8
Ingredients
1 cup almond flour
1/2 cup gluten-free oat flour
1/4 cup tapioca starch
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup unsalted butter, chilled and diced
1 large egg
2 tablespoons cold water
Instructions
1. In a medium bowl, whisk together the almond flour, gluten-free oat flour, tapioca starch, salt, and sugar.
2. Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Beat the egg and cold water together in a small bowl and pour over the flour mixture. Stir until the dough comes together. If the dough is too dry, add one more tablespoon of cold water.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 350°F (175°C).
6. Roll out the dough between two sheets of parchment paper to fit a 9-inch pie pan.
7. Transfer the dough to the pie pan, trimming any excess. Crimp the edges as desired.
8. Bake the crust for 10-12 minutes if used for a pre-baked crust or proceed with filling if using for a filled pie.
Storage
Store the unbaked pie dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Reheating
If pre-baked, allow the crust to come to room temperature and reheat in a 350°F oven for 5-7 minutes for a crisp texture.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
