Below are two versions of my grain-free pie crust recipe, one for a single crust and one for a double crust. This recipe works in both a regular 9-inch pie plate as well as a deep dish 9.5-inch pie plate. Be sure that the butter or shortening is very cold, in fact, I often freeze it and then grate it into the flour using a cheese grater. This helps to create a very flakey crust!
Ingredients
Single Crust
1 cups
blanched almond flour
(gently packed)
1 cups
arrowroot powder
(or tapioca flour)
½ teaspoons
sea salt
5 tablespoons
cold
unsalted butter
(or organic palm shortening)
1 large
eggs
Double Crust
2 cups
blanched almond flour
(gently packed)
2 cups
tapioca flour
(or arrowroot powder)
¾ teaspoons
fine sea salt
10 tablespoons
unsalted butter
(or organic palm shortening)
2 large
eggs
