Name: perfect grain-free pie crust
Yield: 1 pie crust
Ingredients: 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

12 noon.

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.

look no further for the perfect grain-free pie crust... the work has been done for you and this is it! Click To Tweet

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perfect grain-free pie crust

Servings 1 pie crust

Ingredients

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

Instructions

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.

Notes

*To transfer dough to pie plate, flip parchment over onto plate and peel parchment from top of dough.

*You may find it is easier to roll and transfer dough if you roll dough between two sheets of parchment paper.

*Dough can also be chilled before transferring to a pie plate. Allow dough to warm up just a little to keep dough from breaking when you transfer.

*This dough is incredibly forgiving and patches really well. If dough breaks when you transfer it, just add scraps of dough where it's needed and press it together. It will bake just fine. And because it's gluten-free it can't be over-handled!

*Don't be afraid to be generous with the additional almond flour and arrowroot you work in. It helps firm it up a bit if you want to do any braiding, lattice work, or special dough cuts.

*I recommend baking this dough at 375° and brushing with a beaten egg to make it extra pretty.