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perfect grain-free pie crust

Servings 1 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.


*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.