New and Improved Gluten Free Pie Crust


1 1/2 cups almond flour (preferably Honeyville brand)

1/4 cup coconut flour

1/4 cup arrowroot flour

1/2 teaspoon salt

1/4 cup palm shortening, solid

2 tablespoons ice water

1 cold egg


In a food processor, pulse together the dry ingredients (almond flour, coconut flour, arrowroot flour, and salt) until well combined and starting to stick together a little bit.  Then add in the rest of the ingredients and process until the dough starts to hold together.

Wrap the dough in plastic wrap and place in the fridge for 1 hour.

Preheat oven to 350*F.

Remove dough from fridge and roll out between 2 sheets of parchment paper until desired thickness and shape is reached.

Peel off top layer of parchment and flip into your 9″ pie plate.  Peel off 2nd layer of parchment.  Press together any breakage with your hands (and ice water if necessary).

Bake for about 25-35 minutes.

I like to fill this crust with chocolate avocado mousse, chill and eat.   However,  you could also fill this crust, uncooked, with something like Pumpkin pie filling and bake all together.