Gluten Free Pie Crust
Ingredients
-
2
cups
Bob’s Red Mill fine almond flour
-
2
Tbsp
coconut flour
-
2
tsp
xanthan gum
-
½
tsp
fine sea salt
-
¼
cup
salted butter, chilled and cubed
-
¼
cup
whole milk plain Greek yogurt, cold
-
1
large
egg
Instructions
- Blend the dry ingredients in a food processor for 10 seconds.
- Add cold butter, yogurt, and egg to the mixture and pulse until a dough forms.
- Gather the dough, shape it into a disc, and wrap it in plastic wrap. Refrigerate for at least 1 hour.
- Preheat the oven to 350ºF and grease a pie pan.
- Roll out the chilled dough between parchment paper to ⅛” thickness, ensuring it's larger than the pie pan.
- Flip the rolled dough into the pie pan, patching any holes and trimming excess.
- Freeze the crust for 10 minutes, poke holes in the bottom, and cover edges with foil.
- Bake the crust for 11-12 minutes, then cool before filling.
Nutrition Facts (estimated)
Servings
10
Calories
100
Total fat
7g
Total carbohydrates
6g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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