Vegan Gluten-Free Almond Pie Crust

This simple and basic vegan gluten-free pie crust made with almonds is flaky and full of flavor, and pairs perfectly with any fresh fruit.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 202 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon baking powder
• 2 teaspoons white sugar
• 2 tablespoons water
• 1 tablespoon cornstarch
• ½ cup shortening, chilled and diced
• 1 teaspoon apple cider vinegar
• 1 ½ teaspoons xanthan gum
• ¼ cup almond meal
• ⅓ cup tapioca flour
• ⅓ cup sorghum flour
• 1 ½ teaspoons dry egg replacer (such as Ener-G®)
• ⅓ cup brown rice flour

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven until golden, about 15 minutes.

Step 3

Mix tapioca flour, brown rice flour, sorghum flour, almond meal, cornstarch, sugar, xanthan gum, baking powder, and salt together in a bowl. Cut in diced shortening using a pastry blender or two knives until pebble-size pieces form.

Step 4

Whisk water, egg replacer, and vinegar in a small bowl; stir into flour mixture until a loose dough forms.

Step 5

Roll out dough to even thickness on a piece of parchment paper and transfer to a 9-inch pie plate, or press dough evenly into the pie plate.