Perfect Gluten Free Pie Crust

1. Combine the almond flour, tapioca flour, salt, and guar gum in a food processor. Give it a good whirl a few times until it’s one lovely flour.

2. Cut the butter into small cubes. Add it to the food processor and pulse until the flour resembles sand with small balls in it.

3. Add in the egg and vanilla. Pulse until combined.

4. Pour onto a clean surface.

5. Knead until the dough comes together. Your dough should have the consistency of Play-Dough. You can add 1 tablespoon of ice cold water if it’s too dry, or 1 tablespoon of tapioca if it’s too wet.

6. Place in a ziplock bag and let rest in the refrigerator for 15 minutes.

7. Grease and sprinkle a pie pan with tapioca flour. Then, tear off small pieces of the dough and press into the bottom of the pie pan until covered.

8. To make the edges: Tear off another small piece of dough and roll into a “snake,” as my kids say.

9. Place the snake on the edge of the pie pan and press the bottom of it so it connects to the bottom crust. Do this until you’ve gone all the way around the pie.

10. Crinkle the edges. Place back in the refrigerator while you make the filling, then bake as directed. Voila!

Note: the pie crust needs to bake at 350 degrees F for at least 20-25 minutes. If your pie recipe requires a longer baking time you will need to cover the edges of the crust to keep it from burning.