This gluten-free pie crust is tender, flavorful, and versatile—perfect for both sweet pies and savory quiches. Made with a blend of potato starch, tapioca flour, millet flour, and almond meal, it bakes up with a delicate texture and nutty depth of flavor. Whether you’re making a holiday dessert or a comforting weeknight quiche, this crust will become a go-to favorite.
INGREDIENTS:
1/3 cup potato starch, plus extra for dusting
1/3 cup tapioca flour
1/3 cup millet flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 egg, lightly beaten
METHOD:
Preheat oven to 375°F.
In a food processor, combine potato starch, tapioca flour, millet flour, almond meal, powdered sugar (if using), and salt. Pulse a few times to blend.
Add butter pieces and pulse until the mixture resembles coarse meal.
Pour in the beaten egg and pulse until the dough just comes together. It should be slightly sticky.
Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle additional potato starch on top and gently knead, adding about 2 tablespoons more, until pliable but not sticky.
Press the dough into a 10-inch circle. Invert a 9-inch pie pan over the dough, then flip both together so the dough rests in the pan. Peel away the paper and press dough evenly into the pan, patching as needed. Trim or crimp edges, then prick the bottom and sides with a fork.
Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, until edges are set and slightly dry. Remove parchment and weights.
- For filled pies: add your filling and bake as directed in your recipe.
- For a fully baked crust: return to the oven and bake another 15 minutes, until golden and cooked through.
Makes 1 (9-inch) crust
