Gluten-Free Pie Crust
An original recipe by Lauren of Celiac Teen
Makes two single-crust 9-inch pie crusts, or 1 9-inch double crust.
Ingredients
1/2 cup tapioca starch/flour
1 cup almond meal
1/2 cup millet flour
1/2 cup sweet rice flour
1/2 tsp xanthan gum
1 1/4 sticks salted butter (1/2 cup and 2 tbsp), cubed and cold
cold water

Steps

One to two tablespoons at a time, add in the water, until the mixture just comes together and forms a ball. Mine needed about 1/4 cup.

Either refrigerate for a little while or use immediately. If you refrigerate it, it may be tough when it comes out and may have to thaw depending on how warm your kitchen it is. You want to make sure the butter stays cold. I also had to knead it a little for it to be soft enough to roll out.

Divide the dough into two balls and roll each out on a lightly sweet rice floured silpat or parchment paper. Place into your pie plate and form the edges as desired.

If your recipe calls for a pre-baked pie crust, prick the crust with a fork on bottom and sides prior to baking. Bake at 350 degrees Fahrenheit for approximately 15 to 20 minutes, until lightly browned.