Thanksgiving is almost here and pie is a must! This was a basic pie crust I found online that had a very floury taste to it, so I gave it some sprucing up and it came out really tasty! I think this can get used on just about any pie. I used it for an apple pie and will give pumpkin pie a try later. And not only is this gluten-free, but it’s also dairy free too.
1/2 cup gluten-free arrowroot flour (also called arrowroot starch)
1/4 gluten-free almond meal
3/4 cup gluten-free amaranth flour
1/4 tsp sea salt (I used pink Himalayan)
1 tbs cinnamon
3 tbs veggie oil
4 tbs water
1 tbs vanilla
1 tbs brown sugar
In a large bowl, combine all the dry ingredients. Add the veggie oil and water, stir until crumbly then add the vanilla. The mixture should stick together when you form it into a ball. It will still be a little on the crumbly side when you press it into your pie pan, but that’s okay. If you do think it’s too crumbly though, add some more water. 4 tbs was perfect for mine.
Press it into your pie pan and bake at 400 for 3 minutes. If you aren’t ready to pour in your pie filling, put it aside and bake it just before adding the filling. You can even make the crust ahead of time and put it in the fridge while you prepare the filling.