a table full of foodies and plates of countless bites.
that was the test kitchen table of oxmoor house, (what was until last year) the publication division of southern living, cooking light, coastal living, and more. it was there that regan jones and i first dissected, corrected, and analyzed recipes.
despite gaining 20 years and losing a common table, we are still at it.
i recently encouraged her to try this recipe, my perfect grain-free pie crust, to satisfy both her baking wishes and her family’s need for that baking to be gluten-free.
i developed this crust years ago, first with the cranberry slab pie. i’ve since used it with this pear pie, this pretty tomato tart, this crazy monstrous cinnamon roll caramel apple pie, a chocolate meringue pie, these blood orange poptarts, and even more.
clearly, i love this crust. and regan and i love figuring out food. especially baking.
i guess you can take the girls out of the test kitchen… but we can still discuss a recipe for hours.
so take our word for it. this pie crust has been put to the test. we’ve done all of the work for you. and can say with confidence…
it really is a perfect grain-free pie crust.
perfect grain-free pie crust
- 2 cups almond flour
- 1 1/4 cups arrowroot starch
- 1/3 cup sugar
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1/4 teaspoon baking powder
- 3/4 cup spectrum shortening
- 1/4 cup water
- Combine 2 cups almond flour, 1 1/4 cups arrowroot, 1/3 cup sugar, 1 teaspoon salt, 1 teaspoon xanthan gum, and 1/4 teaspoon baking powder in a medium bowl. Cut in 3/4 cup spectrum shortening with a pastry cutter, a spatula, or fingers until mixture resembles coarse meal. Stir in 1/4 cup water and stir to make a dough.
- Sprinkle a large piece of parchment paper with additional almond flour and arrowroot starch. Roll dough out to about a large circle, enough to fit 9-inch pie plate up the sides.