Rustic Almond & Oat Gluten-Free Pie Crust

🕒 Prep: 30 min
🔥 Cook: 12 min
🍽 Serves: 8
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Today, we're diving into a recipe that's both gluten-free and utterly delightful: a Rustic Almond & Oat Gluten-Free Pie Crust. It's a versatile base that suits both sweet and savory fillings, making it a perfect go-to for any pie enthusiast.

Ingredients for Rustic Almond & Oat Gluten-Free Pie Crust

Almond flour brings a rich, nutty taste while keeping the crust gluten-free. Gluten-free oat flour adds a bit of heft and structure. The tapioca starch helps bind everything together, creating a pliable dough. A touch of salt enhances all the flavors, while sugar provides a subtle sweetness. Unsalted butter is crucial for that flaky, tender texture, and the egg adds richness and elasticity. Lastly, cold water ensures the dough stays cool and manageable.

Tips & Tricks

  • Keep your butter and water as cold as possible for the flakiest crust.
  • If the dough cracks while rolling, just pinch it back together. It's forgiving!
  • Use the parchment paper to help lift the dough into the pie pan – no more torn crusts!

Serving Suggestions

This crust pairs beautifully with fruit fillings like apple or peach, and is equally fantastic with savory options such as quiche or pot pie. Consider serving with a dollop of whipped cream or a scoop of vanilla ice cream for sweet pies, or a simple side salad for savory creations.

Frequently Asked Questions

Can I make this dough ahead of time?
Absolutely! You can prepare the dough up to two days in advance and keep it refrigerated until you're ready to use it.
Can I freeze the dough?
Yes, wrap it tightly in plastic wrap and place it in a freezer bag. It will keep for up to three months.
What can I use instead of tapioca starch?
Arrowroot powder or cornstarch can serve as substitutes if needed.

Rustic Almond & Oat Gluten-Free Pie Crust Recipe Walkthrough

Start by whisking together the almond flour, oat flour, tapioca starch, salt, and sugar in a medium bowl. This ensures everything is evenly distributed before adding the butter. Next, incorporate the chilled butter pieces. Use a pastry cutter or your fingertips to blend it into the flour until the mixture looks like coarse crumbs. If it feels like a workout, you're doing it right!

In a small bowl, beat the egg with the cold water. Pour this over your dry ingredients and stir until the dough begins to come together. If it seems a bit dry, sprinkle in another tablespoon of water. Shape the dough into a disk, wrap it in plastic wrap, and let it chill in the fridge for about 30 minutes. This rest period allows the butter to firm up, which is key for a flaky crust.

Preheat your oven to 350°F (175°C). Roll the dough out between two sheets of parchment paper until it's large enough to fit a 9-inch pie pan. This method prevents sticking and makes transferring the dough a breeze. Gently lay the dough into your pie pan, trimming any excess and crimping the edges to your liking. If you're pre-baking, pop it in the oven for 10-12 minutes. Otherwise, fill it up and bake according to your pie recipe.

Why You'll Love This Recipe

  • Gluten-free without sacrificing flavor or texture.
  • Simple enough for baking beginners yet sophisticated for seasoned bakers.
  • A delightful nutty flavor that elevates any pie filling.
  • Quick and easy to prepare with minimal fuss.

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

Step-by-step 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.

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