Preheat the oven to 350°F if you are pre-baking the crust.

Start by making the ‘’flax egg’’ by combining combining the ground flax and water in a small glass or bowl. Stir well and set aside for about 10 minutes so it can thicken.

In a bowl, add the almond flour, gluten free all purpose flour, salt and sugar (omit for savory pies). Stir to combine.

To that same bowl with the combined dry ingredients, add the flax egg mixture and a few tablespoons of water. Stir well until the dough starts to get more compact.

 Keep on adding more water (a few tablespoons at a time) as needed while kneading the dough. If the dough is dry and crumbly it needs more water. If you added too much water and the dough is moist, add more gluten free flour.

The dough is good and ready to be rolled out if it doesn’t crumble or if it’s not too wet. It should be moist and compact, but nor dry and wet.

Form the dough into a compact ball.

Transfer the ball of dough to a piece of parchment paper. Flatten the dough and use a rolling pin to roll it into an even circle about 10 inches in diameter.

The place your hand under the parchment paper and carefully flip the parchment paper with the dough on it into an 6-inch pie plate. Don’t feel stressed about this process, because it will not look perfect and it is super easy to fix.

Once the dough is place on top of the pie plate press the dough into the corners of the pie plate. Remove the excess dough from the edges of the pie plate.  Fix any cracks or empty spots with the excess dough from the edges. Flute the edges if you wish.

With a fork poke the bottom of the crust.

Baking Instructions

For cooked pies:
Pre-bake the crust for 10 minutes at 350°F, then fill and bake as needed for the pie recipe.

For no-bake pies:
Bake the crust at 350°F for 20 minutes or until golden brown. Let cool for 20 minutes before filling.