Vegan Gluten Free Almond Pie Crust Recipes

VEGAN GLUTEN-FREE ALMOND PIE CRUST

Vegan Gluten-Free Almond Pie Crust image

This pie crust stands up to the regular kind - crisp, flaky and full of flavor. Pairs beautifully with blueberries.

Provided by Alysia C.

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 35m

Yield 8

Number Of Ingredients 13

Ingredients

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

Steps:

Preheat oven to 375 degrees F (190 degrees C).
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.
Whisk water, egg replacer, and vinegar in a small bowl; stir into flour mixture until a loose dough forms.
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.
Bake in the preheated oven until golden, about 15 minutes.

Nutrition Facts : Calories 202.2 calories, Carbohydrate 18 g, Fat 13.6 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 3.3 g, Sodium 199 mg, Sugar 1.1 g

ALMOND FLOUR PIE CRUST

Almond Flour Pie Crust image

An easy Almond Flour Pie crust for any gluten-free pie recipe or keto pie recipe.

Provided by Carine Claudepierre

Categories Meal

Time 20m

Number Of Ingredients 6

Ingredients

2 1/2 cups Almond Flour (fine, blanched not almond meal)
1 large Egg (beaten, at room temperature,)
1/4 cup Unsalted Butter (melted, at room temperature, or melted coconut oil)
2 tablespoons Granulated Sweetener of Choice (I used erythritol, skip for plain flavor)
1/4 teaspoon Salt
1 teaspoon Vanilla Extract

Steps:

Grease a 9-inch (26 cm) pie pan with butter. Set aside.
In a large mixing bowl, combine the dry ingredients: almond flour, salt, and sweetener.
Stir in cooled melted butter, vanilla, and beaten egg.
Combine with a spatula at first, then knead with your hand to form a pie dough (Watch my step-by-step picture above in this post for visual help).
Place the dough ball in the center of two pieces of greased parchment paper and roll into a large1/8-inch thick rectangle.
Peel off the first piece of parchment paper, slide your hand under the second piece of parchment paper with the rolled crust on it and quickly flip over the grease pie pan.
Peel off the remaining piece of parchment paper to release the dough on the pie dish. The crust will break slightly, that's fine.
Gently push down the rolled crust to fit the pan - some extra dough will fall out on the side of the pan. Use these pieces of dough to patch the holes where the crust breaks. Keep patching holes and smoothen the crust with the back of a spoon.
Prick the crust using a fork and cover the sides of the crust with foil - this prevents the sides from darkening too fast. Preheat the oven to 350°F (180°C).
Prebake the crust for 15-20 minutes. If the center puffs up, use a fork to prick and deflate.
Remove from oven and add your favorite pie filling and return to the oven following the pie recipe to set the filling. You can keep the foil protection on the side of the pan to prevent it from darkening. Bake until the filling of your pie is set.

Nutrition Facts : ServingSize 1 slice, Calories 257.9 kcal, Carbohydrate 7.5 g, Protein 8.3 g, Fat 23.7 g, SaturatedFat 5.1 g, Cholesterol 38.5 mg, Sodium 132.3 mg, Fiber 3.7 g, Sugar 1.3 g

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